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 vinegar1/4 cup (60 mL) extra-virgin olive oil2 Tbsp (30 mL) liquid honey1 tsp (5 mL) grainy mustard1/2 tsp (2 mL) lemon juice1/4 tsp (1 mL) sea salt
Slaw
1/2 head of Chinese cabbage, shredded2 cups (500 mL) sugar snap peas, both ends trimmed and sliced in half lengthways1 bunch radish, cleaned, trimmed and thinly sliced into sticks1 large carrot, peeled and shredded1 cup (250 mL) slivered sweet onion1 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