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.
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
How to Make It
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.
From Wikipedia ...... "Mustard oil is not allowed to be imported or sold in the U.S. for use in cooking, due to its high erucic acid content." "Based on studies done on laboratory animals in the early 1970s, erucic acid appears to have toxic effects on the heart at high enough doses"
So how do I make a recipe that has an ingredient that is illegal in the US? Move to Canada?
This looks like a really good recipe, and I will be making it very soon. Has anybody here made it with the mustard oil? If so, where did you get it?
My husband loved this salad - I couldn't believe how much he ate (or how quickly!) Just a few changes for me: I made a lot less than the 10 servings (about 1/4 of the recipe) and I added a bit of cabbage slaw (1/4 cup) to the dish to tame the radish. I also used regular olive oil in lieu of mustard since I don't care for mustard and omitted the dill since my husband doesn't care for that herb. Otherwise, I made as directed and it was a snap to prepare. I served as a side to C.L.'s recipe for Stilton Burgers which complimented this dish really well & was very filling. I will definitely make again; enjoy!