Description Edit

Contributed by Catsrecipes Y-Group

  • Serves 10-12

Ingredients Edit

Preparation Edit

  1. Wash radishes and pat dry; cut thin slice off both ends; shred or finely chop in food processor.
  2. Place radishes, cheese, olives, scallions and parsley in large bowl.
  3. Make vinaigrette by mixing oils, vinegar, salt, mustard and pepper in bowl or glass jar.
  4. Pour over slaw and refrigerate until ready to serve.
  5. May be refrigerated overnight. (This destroys the vitamin content and after refrigeration the dish is no better than tinned vegetables. If you want the dish to be cold I recommend refrigerating the ingredients for hours and making the salad directly before eating it. That way the flavors of the different ingredients are more distinct.)
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