About
This light and refreshing winter slaw is packed with crisp low carb vegetables, crunchy walnuts, tart dried cranberries and tossed in a mayo free tahini dressing.
This is a great side served with roasted meats.
Ingredients
- 10 medium – 3/4" to 1" diameter radish
- 1 tablespoon reduced sugar craisin dried cranberries by ocean spray
- ½ cup, shredded radicchio, raw
- 1 teaspoon tahini
- 1 teaspoon walnut oil
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
- 1 teaspoon water
- 1 teaspoon maple flavored syrup by lakanto
- 1 tablespoon, halves walnuts
- ½ cup red cabbage
- ¼ small red onion
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper, ground
Instructions
- Thinly slice the endive leaves discarding the tough core. Thinly slice the onion, radishes and cabbage and add all to a mixing bowl with the cranberries. Toss to combine.
- Whisk together the tahini, oils, syrup, lemon juice, salt and pepper. Add the water and stir again until smooth, adding more water if you prefer a thinner consistency. Drizzle the dressing over the vegetables and stir well to coat.
- Add the walnuts to a dry skillet over a low/medium heat. Toast gently for 3-4 minutes until warm. Crumble the walnuts into the slaw and stir through to serve.
Nutrition Facts
- Servings: 4
- Calories: 53.4kcal/223.3kJ (per serving)
- Fat: 4.0g (per serving)
- Carbs: 4.9g (per serving)
- Protein: 0.8g (per serving)
