Tangy Radish and Beet Coleslaw
Many people don’t realize that you can eat beets raw. The first ones of summer are perfect in this coleslaw. Serve it on its own, topped with hard-boiled eggs, or alongside barbecued steak.
1 Tbsp (15 mL) low-fat plain yogurt
11/2 Tbsp (22 mL) olive oil
1 Tbsp (15 mL)
Dijon mustard
Juice of 1 lemon
Black pepper to taste
10 radishes, trimmed and grated
4 medium beets, peeled and grated
2 medium carrots, grated
1 green onion, grated
Large handful flat-leaf parsley, roughly chopped
1/4 cup (60 mL) pumpkin seeds (or shelled sunflower seeds)
In a large bowl, whisk together yogurt, olive oil, mustard, lemon juice and black pepper. Add grated vegetables and parsley. Toss until they are thoroughly coated with dressing. Place a small frying pan over medium heat. Add pumpkin (or sunflower) seeds and gently toast until they start to brown. Be careful not to overcook, as they can quickly turn from perfectly golden coloured to burnt. Divide salad among four plates and scatter some toasted pumpkin seeds overtop.
Tip: To cut down on prep time, use the grater attachment on your food processor.
Makes four side salads or two main courses. Per side dish serving: 155 cal¬ories, 5 g protein, 10 g fat (2 g saturated fat), 15 g carbohydrates, 4 g fibre, 0 mg cholesterol, 145 mg sodium
Photo by Ian Wallace
