Radish and Carrot Slaw

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Photo: Randy Mayor; Styling: Claire Spollen
Yield:
Serves 4 (serving size: about 1/2 cup)
Bruce Weinstein and Mark Scarbrough
December 2014
RECIPE BY Cooking Light

Ingredients

  • 2 tablespoons fresh lime juice
  • 2 teaspoons fish sauce
  • 1 1/2 teaspoons sugar
  • 2 cups matchstick-cut carrots
  • 1 cup shredded radishes
  • 1/4 cup chopped cilantro

Nutritional Information

  • Calories 38
  • Fat 0.2g
  • Sodium 244mg

How to Make It

Combine lime juice, fish sauce, and sugar in a large bowl, stirring with a whisk. Add carrots, radishes, and cilantro; toss to coat.

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