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Carrot and radish slaw.Photo by Roberto Caruso
3 tbsp olive oil
2 tbsp sherry vinegar
1 tsp Dijon mustard
1 tsp honey
1/8 tsp salt
3 cups grated carrots, about 2 large carrots
8 radishes, cut into matchsticks
1/4 cup dried cranberries
WHISK oil with vinegar, Dijon, honey and salt in a medium bowl. Add carrots, radishes and cranberries and toss to coat. Refrigerate coleslaw until ready to serve.
Calories 156, Protein 1g, Carbohydrates 16g, Fat 11g, Fibre 3g, Sodium 149mg.