Anne Lindsay's New Light Cooking Paperback - 1998

Excerpt

Carrot Slaw with Radicchio

This easy-to-make salad is not only a crunchy side dish with meat or chicken, it can also be packed into pita halves along with meat slices or chick-peas.

2 cups coarsely grated carrots 500 mL
1 cup thinly sliced radicchio or red cabbage 250 mL
1/4 cup chopped green onions 50 mL
2 tbsp sunflower seeds, toasted 25 mL

Balsamic Vinaigrette:
2 tbsp balsamic vinegar or wine vinegar 25 mL
1 tbsp olive oil 15 mL
1 tsp each Dijon mustard and granulated sugar 5 mL
1/4 tsp each salt and pepper 1 mL

1 Balsamic Vinaigrette: In bowl, whisk together vinegar, 2 tbsp (25 mL) water, oil, mustard, sugar, salt and pepper. Add carrots, radicchio and onions; toss to coat.

2 Sprinkle sunflower seeds over top. Makes 4 servings.

Make ahead: Through step 1, cover and refrigerate for up to 6 hours.


VINEGAR SUBSTITUTIONS
Vinegars vary greatly in harshness and sweetness. Still, it’s easy to make substitutions for fancy ones:

• For fruit-flavored vinegars, substitute balsamic or red wine vinegar, adding a pinch of granulated sugar as needed to achieve desired sweetness.

• If a recipe calls for rice wine vinegar, substitute a slightly reduced amount of cider vinegar with a pinch of granulated sugar.

• Fresh lemon juice is also a good substitute for vinegar. Indeed, it is preferable to pure white vinegar, especially in dressings.


Cooking Tip
Toast sunflower seeds in skillet over medium heat for 3 to 6 minutes or until fragrant.

Nutrition Tip
Sunflower seeds are high in vitamin E.


Per serving:
calories 97
protein 2 g
total fat 6 g
saturated fat 1 mg
cholesterol 0 mg

carbohydrate 10 g
dietary fiber 2 g
sodium 182 mg

R.D.I. Vit A 155%, E 32%, C 12%, Folate 13%, Ca 3% (29 mg), Iron 6%, Zinc 5%.

Canada’s Food Guide Serving: 1