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Refreshing Springtime Slaw

Refreshing Springtime Slaw

And while we’re on the topic of sides, slaw is a popular staple for its crunchy refreshment and healthy nutrients Our Springtime Slaw is a new take on the classic, with broccoli, radish, carrots, lemon juice, and more. (Serves 4)


  • 2 c. Broccoli (small, one-bite florets)
  • 1 c. radish, thinly sliced (Be careful if using a Mandolin.)
  • ½ red onion, shaved (Be careful if using a Mandolin.)
  • 2 c. rainbow carrots, sliced crescent-cut on a bias
  • 3 Tbsp light mayonnaise
  • ¼ c. low-fat milk
  • 2 Tbsp white vinegar, separated
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp fresh lemon juice
  • 1 garlic clove, minced
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Note: When making a slaw it’s always best to keep ingredients shaved, sliced really thin, or one-bite-sized.


  1. Put broccoli, sliced radishes, shaved onions, and sliced rainbow carrots in a large mixing bowl. 
  2. Sprinkle lightly with salt, add 1 tablespoons of white vinegar, mix well and incorporate salt and vinegar into the vegetables. This will start to tenderize the ingredients. Put to the side while making dressing. 
  3. Grab a separate mixing bowl and combine light mayonnaise, low-fat milk, white vinegar, apple cider vinegar, fresh lemon juice, and garlic, and whisk until combined. 
  • If you prefer to have a thicker dressing or lighter dressing feel free to adjust the mayonnaise content (more for thicker, less for thinner). 
  • Add salt and pepper to your liking. 
  • Then take the bowl with the vegetable mixture and pour out any remaining vinegar that may be at the bottom
  • Incorporate 2 tablespoons of the dressing into the vegetable mixture. 
  • Mix the vegetables together and mix the dressing into the vegetables. 
  • If you need to add more dressing to your liking, feel free to add more. 
  • Finalize with a touch more salt and pepper to calibrate to the vegetables. 
  • Serve in a casserole dish, salad bowl, or large plate.