I told you I'd be featuring radishes again this month! This time, radishes take center stage in a slaw, in place of cabbage. I actually want to do two variations on this recipe, with two different dressings that give it a very different taste and texture, so look for the other tomorrow night!Tonight's dressing made me smile, living as I do in NYC. Mustard oil really is the key to the dressing's bite, so do seek it out even though it can be hard to find. I bought mine at an Indian grocer in the East Village. If you can't find it, substitute olive oil.
In a large bowl, combine 2 cups shredded radishes, 1 cup finely chopped yellow bell pepper, and 3/4 cup shredded carrot. If your food processor has a shredding blade, that makes for easy prep. To be honest, though, I chopped my radishes extremely finely by hand - I may not say it enough, but I don't just cook because I enjoy it; I cook because it's therapeutic. Tonight, I particularly needed to lose myself in the rhythm of chopping and dicing, so I went at those radishes whole-heartedly. If you want to save time though, I recommend that shredding blade. The large holes of a grater work well for shredding the carrot.
In a bowl, combine 1/4 cup white wine vinegar, 2 teaspoons raw sugar, a teaspoon and a half chopped fresh dill, a teaspoon and a half mustard oil (or olive oil), 1/4 tsp. salt and 1/4 tsp. black pepper. Drizzle over the slaw, and toss well to combine.
You'll have 5 servings of 3/4 cups and 50 calories each - this is best served immediately.
Cost:
radishes $1.49
yellow bell pepper $1.28
carrot $0.71
mustard oil $3.75
No comments:
Post a Comment