Monday, April 6, 2009

Radish Slaw with Creamy Dill Dressing

As I mentioned, here's the same salad as last night, but with a different dressing - I actually preferred this creamier version to last night's dressing.

Start out the same: in a bowl combine 2 cups shredded radish, 1 cup finely chopped yellow bell pepper, and 3/4 cup shredded carrot. The shredder blade of a food processor will speed up prep if you have one; I chopped by hand.

Place 1/4 cup vegan mayonnaise in a bowl (such as the Light Canola Mayo from Spectrum Organics). Add a teaspoon and a half chopped fresh dill, 1 tablespoon white wine vinegar, 1 teaspoon raw sugar, 1/2 tsp. dry mustard, 1/4 tsp. salt, and 1/4 tsp. black pepper, stirring with a whisk to combine.

Pour the dressing over the slaw. As with the other variation, this is best served immediately. You'll have 5 servings of 3/4 cups and 50 calories.

radishes $1.49
yellow bell pepper $1.28

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance