Radish Slaw with New York Deli Dressing

Becky Luigart-Stayner; Lisa Alison
In this colorful slaw, peppery radishes stand in for cabbage. The vinegar-based dressing gets a big flavor boost from mustard oil; its pungent bite enhances the radish flavor. It's worth seeking out--look for it with other specialty oils. Or try the mayonnaise-based dressing in Radish Slaw with Creamy Dill Dressing. Use a shredding blade in a food processor for easier preparation.

Yield:

10 servings (serving size: 3/4 cup)

Recipe from

Nutritional Information

Calories 46
Caloriesfromfat 35 %
Fat 1.8 g
Satfat 0.2 g
Monofat 0.9 g
Polyfat 0.4 g
Protein 0.9 g
Carbohydrate 7.4 g
Fiber 1.6 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 136 mg
Calcium 20 mg

Ingredients

4 cups shredded radishes (about 40 radishes)
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
1/2 teaspoon salt
1/2 teaspoon black pepper

Preparation

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.

Note:

Bruce Weinstein and Mark Scarbrough,

April 2004