Carrot Slaw

Balsamic Vinaigrette

2 Tbsp (30 mL) balsamic vinegar or wine vinegar
2 Tbsp (30 mL) water
1 Tbsp (15 mL) olive oil
1 tsp (5 mL) Dijon mustard
1 tsp (5 mL) granulated sugar
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper

2 cups (500 mL) carrot, coarsely grated
1 cup (250 mL) radicchio or red cabbage, thinly sliced
1/4 cup (60 mL) green onions, chopped
2 Tbsp (30 mL) sunflower seeds

Whisk together vinegar, water, oil, mustard, sugar, salt, and pepper. Add carrots, radicchio, and onions; toss to coat. Sprinkle sunflower seeds over top. Makes 4 servings.

Each serving contains:
97 calories; 2 g protein; 6 g total fat (1 g saturated fat, 0 g trans fat); 10 mg carbohydrates; 2 g fibre; 182 mg sodium

Reprinted from Anne Lindsay’s New Light Cooking with permission of Random House Canada.

source: "Nutritious crispy chicken meals", from alive #320, June 2009