A tasty shredded carrot and sliced radish coleslaw flavored with Asian seasonings.
4 large carrots
2 tablespoons soy sauce
2 tablespoons fresh lime juice
1/2 teaspoon sesame oil
1/4 teaspoon granulated sugar
1 teaspoon sesame seeds
- Pare and shred the carrots and thinly slice radishes. Place together in medium serving bowl.
- Stir together soy sauce, lime juice, sesame oil and sugar. Pour dressing over carrots and radishes; toss to coat. Let flavors blend for 1 to 2 hours at room temperature or cover and refrigerate overnight.
- Before serving, sprinkle with sesame seed.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.