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.
Best Health Magazine, Summer 2012
Photo by Ian Wallace
| Servings |
| 4side salads or 2 main dishes |
| Servings |
| 4side salads or 2 main dishes |
Ingredients
- 1 tbsp low-fat plain yogurt
- 1 1/2 tbsp olive oil
- 1 tbsp 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 pumpkin seeds (or shelled sunflower seeds)
Servings: side salads or 2 main dishes
Units:
|
Ingredients
Servings: side salads or 2 main dishes
Units:
|
Instructions
- 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.
Recipe Notes
Tip: To cut down on prep time, use the grater attachment on your food processor.
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
