Asian Radish Slaw
Radishes may not pack as much nutrition as some of the other spring vegetables, but they are still good sources of vitamin C and potassium. Of course, they're better known for their distinct, peppery taste. While the red-and-white variety of radish is available year-round, we can't wait until the spring and summer when radishes of different colours, shapes, sizes and flavours can be found at farmers' markets!
This crunchy slaw, from the blog Tea & Cookies, uses rice vinegar to give it a pleasant tartness. The longer it marinates, the more it turns pink and becomes soft. It is impossibly low in calories - pair it with grilled fish and brown rice for a balanced, Asian-inspired meal. Rice vinegar and black sesame seeds can be found at Asian grocers.
Ingredients (Makes about 2 cups - serves 2-4 as a side dish)
- 2 cups (500 ml) radishes, about 2 bunches, julienned or shredded on a mandoline
- 2 green onions, sliced
- ¼ cup (60 mL) rice vinegar
- 1½ (6 mL) tsp sugar
- ¼ tsp (1 mL) black sesame seeds, optional
Method
- In a large bowl, mix together radish and green onion. Set aside.
- In a small saucepan, heat rice vinegar and sugar until sugar is dissolved. Do not boil. Let the rice vinegar cool before pouring over radish and green onion. Toss to coat. Top with sesame seeds and serve.
Nutrition Information (per ½ cup)
21 calories, 0.2 g fat (0 g saturated, 0 g trans), 0 mg cholesterol, 4 g carbohydrate (1 g fibre, 3 g sugar), 1 g protein, 24 mg sodium.
