Serves 4 to 6.
Note: From Beth Dooley.
• 3 to 4 carrots, scrubbed and diced
• 2 c. chopped red cabbage
• 1 c. chopped radishes (preferably watermelon radishes)
• 1/2 c. chopped celeriac
• 1/2 c. sweet onion, chopped
• Honey-Mustard Vinaigrette or Chile Lime Vinaigrette (see recipes)
• Salt and freshly ground black pepper to taste.
Directions
In a large bowl, toss together the carrots, cabbage, radishes and onion. Toss in about 1/2 to 3/4 cup vinaigrette to coat the vegetables. Season to taste with salt and pepper.
Nutrition information per each serving of 6, with half recipe of Honey Mustard Vinaigrette:
Calories170Fat12 gSodium110 mg
Carbohydrates14 gSaturated fat1 gTotal sugars10 g
Protein1 gCholesterol0 mgDietary fiber2 g
Exchanges per serving: 1 vegetable, ½ carb, 2 ½ fat.
Makes a generous 1 cup.
Note: You'll have more vinaigrette than you'll need for the chopped vegetable salad below. Keep extra on hand for glazing roasted meats and vegetables. From Beth Dooley.
• 1/4 c. white wine vinegar
• 2 tbsp. chopped shallots
• 2 tbsp. coarse Dijon mustard
• 1/4 c. honey
• 2/3 c. walnut or vegetable oil
• Salt and freshly ground black pepper to taste
Directions
Place vinegar, shallots, mustard and honey into a blender. Process until the shallots are finely chopped. Add oil in a slow, steady stream. Season to taste with salt and pepper.
Makes about 1 cup.
Note: Tangy and hot, this vinaigrette is delicious on grilled chicken and shrimp or drizzled over black beans and rice.
• 1/2 c. vegetable oil
• 1/4 c. fresh lime juice
• 2 tbsp. agave syrup or honey
• 2 garlic cloves, chopped
• 1/2 tsp. crushed red pepper flakes, or more to taste
• 1/4 tsp. cumin
• Salt and pepper to taste
Directions
In a glass jar with a lid, shake together the oil, lime juice, agave or honey, garlic, red pepper flakes and cumin. Season with salt and pepper to taste.
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