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Radish Slaw with New York Deli Dressing

Posted Sep 12 2008 6:50pm

From Cooking Light, April 2004. Spicy low-potassium radishes stand in for cabbage. Use a shredding blade in a food processor for quicker preparation.

4 cups shredded radishes (about 40)
2 cups finely chopped yellow bell pepper
1 1/2 cups shredded carrot
1/2 cup white wine vinegar
4 teaspoons sugar
1 tablespoon chopped fresh dill
1 tablespoon mustard oil or olive oil
Pinch of kosher salt
1/2 teaspoon black pepper

1. Combine first 3 ingredients in a large bowl. Combine the white wine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over slaw; toss well to combine. Serve immediately.

Makes 10 (3/4-cup) servings.

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