* Exported from MasterCook *
L'Etoile Restaurant Confetti of Radishes and Carrots - Slaw
Recipe By :L'Etoile Restaurant, Madison, WI
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
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3 medium Beauty Heart radishes -- peeled (or daikon)
4 medium carrots -- (to 6) peeled
8 ounces feta cheese -- (or fresh chevre)
1/4 cup extra virgin olive oil
2 rice wine vinegar -- 2 to 3 T., to taste
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh parsley
salt & pepper -- to taste
Shred radishes and carrots in food processor or using a hand-held cheese grater. Toss with remaining ingredients. Chill and serve.
Makes eight servings.
AuthorNote: Most people recognize the classic small, red radish, but these early spring roots can vary in color, shape, size and pungency. Radishes also reappear at the Market in the fall.
The roots can only claim a modest nutritional value--just a smattering of minerals--but the greens are an excellent source of vitamins A, B's and C. The greens need to be eaten right away to take advantage of their vitamins, but you can store radish roots for up to two weeks in a plastic bag in the refrigerator.
Radishes are mostly eaten raw, but to tone down the pungency, they can be steamed (8-12 minutes) or baked with other root vegetables. Radish greens are a welcome addition to any soups, salads or sandwiches.
Source:
"Dane County Farmer's Market"
S(Formatted by Chupa Babi):
"Oct 2011"
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Per Serving (excluding unknown items): 159 Calories; 13g Fat (69.0% calories from fat); 4g Protein; 9g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 331mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 4676 0 0 0 0 0 0 0 0
