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Radish Slaw Recipe | |
Salad | |
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Ingredients:
6 tablespoons champagne or white wine vinegar 1 tablespoon sugar 1 tablespoon chopped parsley leaves 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons canola oil 24 large red radishes 2 medium cucumbers, peeled, sliced in half lengthwise and the seeds scooped out 2 large carrots
Directions:
Whisk the vinegar, sugar, parsley, salt, and pepper in a large serving bowl; slowly whisk in the canola oil.Shred the radishes, cucumbers, and carrots through the large holes of a box grater or with the shredding blade of a food processor. Toss with the dressing in the bowl. Cover and refrigerate for at least 4 hours or up to 3 days. Makes 8 servings
Shredded radishes make a crisp, peppery side salad, great with sandwiches or burgers.
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