This is a variation on yesterday's recipe, but with a mayonnaise-based dressing.
4 cups shredded radishes (about 40) 2 cups finely chopped yellow bell pepper 1 1/2 cups shredded carrot 1/2 cup low-fat mayonnaise 1 tablespoon chopped fresh dill 2 tablespoons white wine vinegar 2 teaspoons sugar 1 teaspoon dry mustard Pinch of kosher salt 1/2 teaspoon black pepper
1. Combine first 3 ingredients in a large bowl. Combine mayonnaise and remaining ingredients; stirring with a whisk. Drizzle dressing over slaw; toss well to combine. Serve immediately.
Makes 10 (3/4-cup) servings.