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5 from 2 votes

Spring Coleslaw

I have a special place in my heart for the veggies of spring, and after a long winter of greens and squashes, I load up on gorgeous spring produce to use them in any way I can – including taking the traditional summer picnic food of coleslaw and dressing it up spring style!
Prep Time5 mins
Chill30 mins
Total Time5 mins
Course: Side Dish
Cuisine: American
Keyword: spring coleslaw, spring coleslaw recipe
Servings: 6 servings
Author: Renee - www.raisinggenerationnourished.com


  • ¼ medium cabbage sliced thin
  • 7 radishes sliced thin
  • 4-5 stalks green onion chopped (plus more to garnish if you wish)
  • 2 TB chopped garlic scapes If you can find them – the season is late spring. If you don’t grow garlic you can look for them at the farmer’s markets! The coleslaw is fine without them if you don’t have access.
  • ½ cup mayo Homemade mayo preferable to avoid rancid oils. My simple egg free mayo blends up in just minutes right in the jar!
  • 1 TB juice from a lemon
  • 2 tsp raw honey
  • Sea salt and pepper to taste this will vary based on what mayo you use


  • Everything into a medium mixing bowl and stir to combine. Let the coleslaw sit in the fridge for at least a half hour before serving.