Radish and Sugar Snap Pea Slaw
Thomas Butcher
Spring radishes are deliciously tender with a mild peppery bite to complement the natural sweetness of the sugar snap peas.
Dressing
1/4 cup (60 mL) apple cider vinegar
1/4 cup (60 mL) extra-virgin olive oil
2 Tbsp (30 mL) liquid honey
1 tsp (5 mL) grainy mustard
1/2 tsp (2 mL) lemon juice
1/4 tsp (1 mL) sea salt
Slaw
1/2 head of Chinese cabbage, shredded
2 cups (500 mL) sugar snap peas, both ends trimmed and sliced in half lengthways
1 bunch radish, cleaned, trimmed and thinly sliced into sticks
1 large carrot, peeled and shredded
1 cup (250 mL) slivered sweet onion
1 tsp (5 mL) celery seed
To make dressing: in small bowl, whisk vinegar, oil, and honey until honey dissolves. Add all remaining dressing ingredients and whisk together until well combined. Set aside
In large bowl, combine all salad ingredients. Toss with dressing and refrigerate for 1 hour before serving.
Serves 6.
Each serving contains: 150 calories; 2 g protein; 9 g total fat (1 g sat. fat, 0 g trans fat); 16 g total carbohydrates (11 g sugars, 4 g fibre); 133 mg sodium
source: "Simple Spring Salads", alive #367, May 2013
