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