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Tangy Radish Slaw

Tangy Radish Slaw


  • Dijon mustard
  • Whole-grain mustard
  • Fresh lemon juice
  • Cider vinegar
  • Grapeseed oil
  • Low-fat yogurt
  • Salt
  • Carrot
  • Celery stalks
  • Radishes
  • Red cabbage
  • Granny Smith or Pink Lady apples


  1. Whisk together 1 teaspoon Dijon mustard, 1 teaspoon whole-grain mustard, 3 tablespoons fresh lemon juice, 2 teaspoons cider vinegar, 3 tablespoons grapeseed oil, 1/4 cup low-fat yogurt, and salt to taste. Shred or coarsely grate 1 large carrot, 2 celery stalks, 6 large radishes (any kind), 1/4 medium red cabbage, and 2 Granny Smith or Pink Lady apples. Add the dressing and toss to coat.


  • Courtesy of Oliver Ridgeway, executive chef of Grange Restaurant & Bar in Sacramento, California


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