Cucumber Salad with Tahini Dressing Recipeby Elise Bauer Serves 4-6 as a side dish.
Any variety of cucumber can be used in this salad. You'll want to peel the varieties with thicker peels. Thin-peel varieties can usually be left peel-on.
Ingredients
1 1/2 pounds cucumbers, preferably thin-skinned such as persian cucumbers (cut back on the dressing ingredients if you have fewer cucumbers)
1 Tbsp salt
3 Tbsp sesame tahini
1 Tbsp lemon juice
2 Tbsp warm water (or more depending on how thick your tahini is)
1/2 clove garlic, minced (about 1/2 teaspoon)
Zest of a lemon
1/3 cup chopped red onion
2 Tbsp chopped mint
2 Tbsp chopped basil
2 Tbsp chopped parsley
Salt and black pepper to taste
1 If the cucumber peels are thick or bitter, peel them. If not, leave them on. Slice the cucumbers lengthwise. Scoop out the seeds with a small spoon. Slice the cucumbers again lengthwise and then cut crosswise into 1/4-inch to 1/3-inch cuts.
2 Toss the seeded, diced cucumbers in a colander with the tablespoon of salt. Let drain in the sink while you chop everything else and make the dressing. (I leave the seeds in and just let the cucimbers sit with no salt . I use any water that comes out to thin the tahini if needed. )
3 In a large bowl, mix the tahini, lemon juice and warm water until combined. Stir in the garlic, lemon zest and red onion.
4 Briefly rinse the cucumbers under cool water and pat them dry with paper towels in the colander. (Not necessary if you skipped the salting step.) Add the cucumbers to the bowl with the dressing and gently toss to combine well. Add in the herbs (any of the herbs could also be used alone or in some other combination). Add salt and black pepper to taste. Serve cool.
Yield: Serves 4-6 as a side dish.
Cucumber Salad
By The Gluten Free Goddess
1 large cucumber, peeled and cut into chunks
2-3 smaller cucumbers, peeled leaving stripes of skin, sliced into coins
1/3-1/2 medium red onion, diced fine, to taste
1 large ripe heirloom tomato
For the dressing:
1/4 cup champagne or white wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon good tasting olive oil
2 teaspoons raw organic agave nectar, or more to taste
A tiny pinch of sea salt, or to taste (you can always add more- don't add too much)
Fresh ground pepper, to taste
In a large, non-reactive bowl combine the cut and sliced cucumbers with the diced onion and tomato.
Whisk your dressing ingredients in a glass measuring cup until frothy and pour all over the cucumber salad. Gently toss to coat. Cover and chill at least an hour before serving.
The flavors mingle and intensify overnight, so if you love a fresh "pickled" flavor make this recipe the night before you wish to serve it; tossing it a couple of times as it chills to distribute the dressing.
Here are a couple of easy, quick pickle recipes. These are for quarts so just cut the ingredients in half to make a pint. Leave in the refrigerator until they taste right to you. I have used dried dill and they come out just fine.
Dill Pickles
Yield: 1 quart
5 medium cucumbers
1 Tablespoon pickling salt, sea salt, or kosher salt (but not iodized table salt)
1 cup cider vinegar
1 cup water
1 head dill or small bunch dill leaves
1 clove garlic (optional)
3 black peppercorns (optional)
1. For the crunchiest pickles, select firm, dark-green pickling cucumbers that have not started to ripen to white or yellow. Cut them into spears or slices, as desired (left whole, they will take a long time to pickle in the fridge).
2. Prepare a quart jar with a lid by running it through the dishwasher or washing it in very hot soapy water and letting it air-dry. Any jar with a lid will do; the wider the opening, the easier. Place the dill in the bottom of your jar, peel and crush the garlic clove (if using), and drop that in along with the peppercorns (if using), then put in the cut cucumber. Mix the salt, vinegar, and water in a separate container, stirring until the salt is dissolved, then pour it over the cucumbers, filling the jar right to the top. If you're in a hurry to enjoy your dillies, heat the vinegar, water, and salt to a boil before pouring it over the cucumbers (just know that heating unpasteurized vinegar kills off the healthy probiotic bacteria that make pickles good for you). Pop on the lid and put the jar in the fridge. Easy, eh?
Variations: try snap beans, zucchini strips, or a medley of whatever veggies you have on hand.
Sweet Pickles
Yield: 1 quart
3 cups sliced cucumbers
1 cup sliced onions (or half onions and half green pepper)
1 clove garlic, peeled and sliced (optional)
1 Tablespoon pickling salt, sea salt, or kosher salt (but not iodized table salt)
1 cup cider vinegar
1¾ cup white sugar or ⅞ cup honey, or stevia to taste
1 Tablespoon whole mustard seeds
1 teaspoon ground turmeric
½ teaspoon celery seed
2 cloves, whole
Prepare jar and veggies as for dill pickles. Combine the remaining ingredients in a stainless steel saucepan, bring them to a boil, and simmer until the sugar or honey is dissolved. Put the veggies into the jar and pour the vinegar mixture over them, stirring to make sure all veggies come in contact with it. Cover and refrigerate.
Relish: If you remove the center seeds and pulp from cucumbers and dice them up with onion and a small red bell pepper, and substitute a pinch of ground cloves for the whole cloves in the sweet pickle recipe you'll get a tasty relish. And you can make all sorts of relishes by dicing vegetables (just one type, or a mixture) to use in either of the basic recipes.
Reuse Pickle Juice
Last, but not least: After you chase down the last (homemade or store-bought) pickle in the jar, STOP—don't dump that juice! It's all ready and waiting (and in a jar already, no less) for another batch of pickles. Just slice or chop up fresh veggies and drop them into the jar. The pickle juice should completely cover the veggies. If it doesn't, take out some of the veggies or add a bit of vinegar, and shake. Screw on the lid and put it back in the fridge. Let the juice soak for a few days and then, enjoy! Continue to reload the jar as long as the pickles' flavor continues to please you.
Tags: food preservation Rodale News
Cuke-n-Herb Hummus
Recipe Courtesy of Happy Monkey Hummus
Ingredients:
4C. Organic Garbanzo Beans
3T. Organic Sesame Tahini
1t. Organic Ground Cumin
1t. Sea Salt
2 Limes Juiced
1½ Organic Cucumbers Peeled & Seeded
1T. Organic Tarragon
1T. Organic Mint
Combine ingredients in food processor and puree until desired consistency.
No time to make the hummus from scratch. Buy traditional hummus and add pureed or shredded cucumbers.
Cucumber Mint Salad 3 medium cucumbers, any variety
1/4 cup finely chopped red onion
1 tsp chopped fresh dill
1/4 cup fresh mint leaves, torn
Coarse sea salt
Dressing:
2 tbsp extra-virgin olive oil
1/2 tsp maple syrup (agave nectar or honey thinned to consistency of syrup)
1 tsp lime juice
Instructions:
Cut cucumbers into bite-sized pieces. Place in bowl with onion, dill and mint. In a separate bowl, whisk together all dressing ingredients. Drizzle evenly over cucumbers, season to taste with salt, and serve. Serves 4.
Cucumber Salad
By The Gluten Free Goddess
1 large cucumber, peeled and cut into chunks
2-3 smaller cucumbers, peeled leaving stripes of skin, sliced into coins
1/3-1/2 medium red onion, diced fine, to taste
1 large ripe heirloom tomato
For the dressing:
1/4 cup champagne or white wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon good tasting olive oil
2 teaspoons raw organic agave nectar, or more to taste
A tiny pinch of sea salt, or to taste (you can always add more- don't add too much)
Fresh ground pepper, to taste
In a large, non-reactive bowl combine the cut and sliced cucumbers with the diced onion and tomato.
Whisk your dressing ingredients in a glass measuring cup until frothy and pour all over the cucumber salad. Gently toss to coat. Cover and chill at least an hour before serving.
The flavors mingle and intensify overnight, so if you love a fresh "pickled" flavor make this recipe the night before you wish to serve it; tossing it a couple of times as it chills to distribute the dressing.
Crisp Cucumber Salsa:
Note: 1/4 cup is only 16 calories! YES!!!
2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalapeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips
In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.
Cucumber & Black-Eyed Pea Salad
EatingWell.com An easy salad to serve with grilled chicken or steak for supper or on a bed of greens for a satisfying lunch. Substitute white beans or chickpeas for the black-eyed peas if you prefer.
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons fresh oregano, chopped, or 1 teaspoon dried
4 cups cucumbers, diced
1 14-ounce can black-eyed peas, rinsed or other beans if you prefer
2/3 cup red bell pepper, diced
1/2 cup feta cheese, crumbled
1/4 cup red onion, slivered
2 tablespoons black olives, chopped
freshly ground pepper to taste
Instructions
Whisk oil, lemon juice, oregano and pepper in a large bowl until combined.
Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat.
Serve at room temperature or chilled.
Wednesday, July 22, 2015
Wednesday, July 15, 2015
Cabbage
Curried Roasted Cabbage
Food Network star Melissa d’Arabian (www.melissadarabian.net) Roasting cabbage brings out its sweetness, as well as a delicious earthiness. Pair it with some aromatics like onion, shallot or garlic and a hearty spice, then you’ve got a dish that is downright tasty.
The secret to making this cabbage delicious cutting the cabbage correctly and roasting it at high heat. You want the oven hot enough to crisp up the edges just enough to impart some roasted smokiness. But the interior of the cabbage should remain just tender, not mushy or steamed.
Another hint: Add some spice, sweetness and tartness to the cabbage. In my curried roasted cabbage, I use a hot curry powder and balance the spice with tangy-tart apples and dried currants (though golden raisins would be fine, too).
1 medium head green cabbage
1 yellow onion, sliced into thick wedges
2 Granny Smith apples, peeled and sliced into 8 wedges each
2 tablespoons olive oil
1 tablespoon curry powder, hot or mild
Kosher salt and ground black pepper
1/4 cup currants
1/4 cup toasted almonds slivers
Lemon wedges, to serve
Heat the oven to 400 degrees. Line a rimmed baking sheet with foil.
Cut the cabbage into quarters, then cut out the thick stem and core from each piece and discard. Slice each quarter into 4 wedges for a total of 16 pieces.
In a large bowl, combine the cabbage wedges with the onion and apples, then drizzle with the olive oil and toss gently to coat. Sprinkle the curry powder over everything, coating all sides of the cabbage mixture. Season with salt and pepper. Transfer the mixture to the prepared baking sheet. Bake until tender and all sides are golden, about 20 minutes, turning halfway through.
Sprinkle the currants and almonds over the cabbage, then toss lightly to mix. Serve with lemon wedges.
Servings » 4
CHICKEN CABBAGE STIR FRY --
Ingredients
3 chicken breast halves
~1 teaspoon vegetable oil
~3 cups green cabbage, shredded
~ 1 tablespoon cornstarch
~1⁄2 teaspoon ground ginger
~1⁄4 teaspoon garlic powder
~1⁄2 cup water
~1 tablespoon soy sauce
Directions
1. Cut chicken breasts into strips.
2. Heat oil in a frying pan.
3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
4. Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
6. Stir sauce into chicken/cabbage mixture.
7. Cook until sauce has thickened and chicken is coated, about 1 minute.
8. Refrigerate leftovers within 2 hours.
Garlic Rubbed Roasted Cabbage Steaks
If you love cabbage, you are going to freak out about how good this is. Now, if you are on the fence about cabbage, you need to try this because this might be the recipe that converts you to a cabbage lover.
1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices
1.5 tablespoons olive oil
2 to 3 large garlic cloves, smashed
kosher salt
freshly ground black pepper
spray olive oil OR non-stick cooking spray
Instructions:
1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage, cut cabbage from top to bottom (bottom being root) into 1″ thick slices.
2. Rub both sides of cabbage with smashed garlic.
3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.
5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy.
Serve hot and Enjoy!
Wilted Red Cabbage with Mint and Goat Feta
from Vegetable Literacy by Deborah Madison For 2 to 4
2 tablespoons olive oil
1 medium red onion, quartered through the stem end and thinly sliced crosswise
1 garlic clove, finely minced
4 cups packed very finely sliced red or green cabbage (a scant pound)
Sea salt
Juice of 1 lemon
2 tablespoons chopped mint
2 tablespoons chopped dill
2 tablespoons finely chopped parsley
Freshly ground pepper
Crumbled goat feta plus whole mint leaves, to finish
Heat the oil in a large skillet or wok. When hot, add the onion, turn to coat it with the oil, and cook for a minute to sear and soften. Add the garlic, then the cabbage, and season with 1 teaspoon salt. Immediately begin turning it in the pan to wilt it evenly. You don’t want to fully cook it, just wilt it; two minutes should be enough time. Remove the pan from the heat, toss the cabbage with 2 tablespoons of the lemon juice, then taste and add more if sharpness is desired. Toss with the herbs. Season with more salt, if needed, and plenty of pepper. Transfer the cabbage to a platter, mounding it in a heap, then shower with the crumbled goat feta. Finish with the extra mint leaves and serve.
Coleslaw with Apple and Yogurt Dressing
Bon Appétit | July 2012
8 cups mixed shredded red and green cabbage
1 12-ounce bag broccoli slaw mix
1/2 cup shredded carrots
1/2 cup thinly sliced scallions (about 4)
1 cup nonfat Greek yogurt
1/2 cup mayonnaise
2 tablespoons distilled white vinegar
1 tablespoon fresh lemon juice
1 teaspoon grated garlic
Kosher salt, freshly ground pepper
1 green apple, cored
yield: Makes 8 servings Combine red and green cabbages, broccoli slaw, carrots, and scallions in a large bowl. Toss to mix well.
Whisk yogurt, mayonnaise, vinegar, lemon juice, and garlic in a medium bowl until smooth. Season to taste with salt and pepper. DO AHEAD: Slaw mixture and dressing can be made 8 hours ahead. Cover separately and chill.
No more than 20 minutes before serving, cut core from apple and cut apple into matchstick-size pieces. Add apple to slaw mixture and toss to evenly incorporate. Add dressing (adding earlier will result in a soggy slaw) and toss to evenly coat.
Colcannon Cakes Recipe
You can also add some chopped fresh parsley to the colcannon mix. Here's a fun idea for breakfast, serve the colcannon cakes with a poached egg on top!
Colcannon:
2 1/2 pounds of russet potatoes, peeled and cut into large chunks
Salt
5 Tbsp unsalted butter
3 lightly packed cups of chopped chard, kale, spinach, or cabbage
1/2 cup of green onion greens, chopped
1 cup milk or cream
Colcannon cakes:
About 3 cups of colcannon
1 cup flour
1 egg
2-3 teaspoons salt
4 Tbsp butter or vegetable oil
Lemon for garnish
Method
1 Make the colcannon first (see our colcannon recipe.) Put potatoes in a pot, cover with cold, well salted water by an inch, bring to a boil, and cook until fork tender, about 15 to 20 minutes. Drain the potatoes and remove them from the pot. Melt the butter in the still warm pot, add the chopped greens, cook for 3-4 minutes until wilted, then add the green onions and cook for another minute. Add the potatoes, milk or cream to the pot, mash until everything is well mixed.
2 Mix the egg, flour and salt in with the colcannon. You may want to chill the mixture for 15 minutes or longer to make it easier to shape the patties. Form into little cakes of whatever size you want, but make them flat so they will cook through without burning. If the mixture is too wet, add more flour until the mixture is easy to shape.
3 Heat the butter or vegetable oil in a large pan over medium-high heat. Working in batches, place the formed patties in the pan so they are not touching. Lower the heat to medium and gently fry until golden, abou 3-4 minutes. Turn and cook the other side. Let the cakes rest on a paper towel while you cook the others. Serve with slices of lemon.
Yield: Serves 4-6 as an appetizer.
Food Network star Melissa d’Arabian (www.melissadarabian.net) Roasting cabbage brings out its sweetness, as well as a delicious earthiness. Pair it with some aromatics like onion, shallot or garlic and a hearty spice, then you’ve got a dish that is downright tasty.
The secret to making this cabbage delicious cutting the cabbage correctly and roasting it at high heat. You want the oven hot enough to crisp up the edges just enough to impart some roasted smokiness. But the interior of the cabbage should remain just tender, not mushy or steamed.
Another hint: Add some spice, sweetness and tartness to the cabbage. In my curried roasted cabbage, I use a hot curry powder and balance the spice with tangy-tart apples and dried currants (though golden raisins would be fine, too).
1 medium head green cabbage
1 yellow onion, sliced into thick wedges
2 Granny Smith apples, peeled and sliced into 8 wedges each
2 tablespoons olive oil
1 tablespoon curry powder, hot or mild
Kosher salt and ground black pepper
1/4 cup currants
1/4 cup toasted almonds slivers
Lemon wedges, to serve
Heat the oven to 400 degrees. Line a rimmed baking sheet with foil.
Cut the cabbage into quarters, then cut out the thick stem and core from each piece and discard. Slice each quarter into 4 wedges for a total of 16 pieces.
In a large bowl, combine the cabbage wedges with the onion and apples, then drizzle with the olive oil and toss gently to coat. Sprinkle the curry powder over everything, coating all sides of the cabbage mixture. Season with salt and pepper. Transfer the mixture to the prepared baking sheet. Bake until tender and all sides are golden, about 20 minutes, turning halfway through.
Sprinkle the currants and almonds over the cabbage, then toss lightly to mix. Serve with lemon wedges.
Servings » 4
CHICKEN CABBAGE STIR FRY --
Ingredients
3 chicken breast halves
~1 teaspoon vegetable oil
~3 cups green cabbage, shredded
~ 1 tablespoon cornstarch
~1⁄2 teaspoon ground ginger
~1⁄4 teaspoon garlic powder
~1⁄2 cup water
~1 tablespoon soy sauce
Directions
1. Cut chicken breasts into strips.
2. Heat oil in a frying pan.
3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
4. Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
6. Stir sauce into chicken/cabbage mixture.
7. Cook until sauce has thickened and chicken is coated, about 1 minute.
8. Refrigerate leftovers within 2 hours.
Garlic Rubbed Roasted Cabbage Steaks
If you love cabbage, you are going to freak out about how good this is. Now, if you are on the fence about cabbage, you need to try this because this might be the recipe that converts you to a cabbage lover.
1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices
1.5 tablespoons olive oil
2 to 3 large garlic cloves, smashed
kosher salt
freshly ground black pepper
spray olive oil OR non-stick cooking spray
Instructions:
1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage, cut cabbage from top to bottom (bottom being root) into 1″ thick slices.
2. Rub both sides of cabbage with smashed garlic.
3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.
5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy.
Serve hot and Enjoy!
Wilted Red Cabbage with Mint and Goat Feta
from Vegetable Literacy by Deborah Madison For 2 to 4
2 tablespoons olive oil
1 medium red onion, quartered through the stem end and thinly sliced crosswise
1 garlic clove, finely minced
4 cups packed very finely sliced red or green cabbage (a scant pound)
Sea salt
Juice of 1 lemon
2 tablespoons chopped mint
2 tablespoons chopped dill
2 tablespoons finely chopped parsley
Freshly ground pepper
Crumbled goat feta plus whole mint leaves, to finish
Heat the oil in a large skillet or wok. When hot, add the onion, turn to coat it with the oil, and cook for a minute to sear and soften. Add the garlic, then the cabbage, and season with 1 teaspoon salt. Immediately begin turning it in the pan to wilt it evenly. You don’t want to fully cook it, just wilt it; two minutes should be enough time. Remove the pan from the heat, toss the cabbage with 2 tablespoons of the lemon juice, then taste and add more if sharpness is desired. Toss with the herbs. Season with more salt, if needed, and plenty of pepper. Transfer the cabbage to a platter, mounding it in a heap, then shower with the crumbled goat feta. Finish with the extra mint leaves and serve.
Coleslaw with Apple and Yogurt Dressing
Bon Appétit | July 2012
8 cups mixed shredded red and green cabbage
1 12-ounce bag broccoli slaw mix
1/2 cup shredded carrots
1/2 cup thinly sliced scallions (about 4)
1 cup nonfat Greek yogurt
1/2 cup mayonnaise
2 tablespoons distilled white vinegar
1 tablespoon fresh lemon juice
1 teaspoon grated garlic
Kosher salt, freshly ground pepper
1 green apple, cored
yield: Makes 8 servings Combine red and green cabbages, broccoli slaw, carrots, and scallions in a large bowl. Toss to mix well.
Whisk yogurt, mayonnaise, vinegar, lemon juice, and garlic in a medium bowl until smooth. Season to taste with salt and pepper. DO AHEAD: Slaw mixture and dressing can be made 8 hours ahead. Cover separately and chill.
No more than 20 minutes before serving, cut core from apple and cut apple into matchstick-size pieces. Add apple to slaw mixture and toss to evenly incorporate. Add dressing (adding earlier will result in a soggy slaw) and toss to evenly coat.
Colcannon Cakes Recipe
You can also add some chopped fresh parsley to the colcannon mix. Here's a fun idea for breakfast, serve the colcannon cakes with a poached egg on top!
Colcannon:
2 1/2 pounds of russet potatoes, peeled and cut into large chunks
Salt
5 Tbsp unsalted butter
3 lightly packed cups of chopped chard, kale, spinach, or cabbage
1/2 cup of green onion greens, chopped
1 cup milk or cream
Colcannon cakes:
About 3 cups of colcannon
1 cup flour
1 egg
2-3 teaspoons salt
4 Tbsp butter or vegetable oil
Lemon for garnish
Method
1 Make the colcannon first (see our colcannon recipe.) Put potatoes in a pot, cover with cold, well salted water by an inch, bring to a boil, and cook until fork tender, about 15 to 20 minutes. Drain the potatoes and remove them from the pot. Melt the butter in the still warm pot, add the chopped greens, cook for 3-4 minutes until wilted, then add the green onions and cook for another minute. Add the potatoes, milk or cream to the pot, mash until everything is well mixed.
2 Mix the egg, flour and salt in with the colcannon. You may want to chill the mixture for 15 minutes or longer to make it easier to shape the patties. Form into little cakes of whatever size you want, but make them flat so they will cook through without burning. If the mixture is too wet, add more flour until the mixture is easy to shape.
3 Heat the butter or vegetable oil in a large pan over medium-high heat. Working in batches, place the formed patties in the pan so they are not touching. Lower the heat to medium and gently fry until golden, abou 3-4 minutes. Turn and cook the other side. Let the cakes rest on a paper towel while you cook the others. Serve with slices of lemon.
Yield: Serves 4-6 as an appetizer.
Tangy coleslaw
4 c finely chopped cabbage (1 lb)
½ c chopped peeled jicama
1 small green bell pepper, chopped (1/2
c)
1 small carrot, shredded (1/2/ c)
1 medium onion, diced (1/2 c)
6 medium radishes, sliced (1/2 c)
Make Tangy Dressing. Toss dressing and
remaining ingredients. Cover and refrigerate about 2 hours or until
chilled.
Tangy Dressing
3 T pack brown sugar
3 T water
3 T red wine vinegar
1 T vegetable oil ( extra virgin olive
oil)
¼ t salt
1 clove garlic, finely chopped
Mix all ingredients
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