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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 46
  • Calories from fat: 35%
  • Fat: 1.8g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 0.9g
  • Carbohydrate: 7.4g
  • Fiber: 1.6g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 136mg
  • Calcium: 20mg

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

  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.
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