|Posted on July 22, 2010 at 3:48 PM|
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.
Yield: 10 servings (serving size: 3/4 cup)
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
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.