Swap out your usual cabbage slaw for this colorful version made with radishes, cucumbers, carrots, and sliced sugar snap peas tossed in a tangy sour cream-dill dressing. It makes a wonderful addition to any spring or early summer potluck spread, or a tasty goes-with-anything side dish alongside any type of protein. Any variety of radish will taste great in this slaw, from red radishes found at the supermarket to rainbow radishes found at the farmers’ market. Our Creamy Spring Vegetable Slaw is best served soon after it has been made, although you can grate the vegetables ahead of time using the coarse grater disk on a food processor. If you don’t have a food processor, you can use the largest holes on a box grater. If you are using a box grater, choose larger radishes to make this step easier—watermelon radishes are almost the size of your fist. To prevent the grated vegetables from releasing too much water and watering down the dressing, salt them and let them drain in a colander for an hour, then blot them dry before using. If you prefer, you can substitute all or part of the sour cream for plain whole-milk Greek yogurt. (Don’t use fat-free or low-fat yogurt—it has a chalky texture that doesn’t work well in the dressing.)
How to Make It
Grate radishes, cucumbers, and carrots using the coarse grater disk on a food processor (or the largest holes on a box grater). Transfer grated vegetables to a colander set over a medium-size bowl, and toss with 1/2 teaspoon of the salt. Refrigerate 1 hour. Discard drained liquid in bowl, blot vegetables dry with paper towels, and place in bowl.
Stir sliced sugar snap peas into vegetables in bowl. Add sour cream, dill, sugar, garlic, pepper, and remaining 1/4 teaspoon salt, and stir to combine. Serve immediately.