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.