Shredded radishes make a crisp, peppery side salad, great with sandwiches or burgers.

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

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Submitted 1/28/07.
Source: The Ultimate Cookbook
Submitted By: b smith

Radish Slaw