Directions:
- Hold each radish by the tip end. Shave radishes into ribbons with a vegetable peeler to measure 4 1/2 cups. Repeat procedure with carrots, shaving to measure 6 cups. Combine radishes, carrots, vinegar, and remaining ingredients in a large bowl, tossing to coat. Cover and refrigerate 4 hours or overnight. Store in an airtight container in refrigerator up to 3 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 73.27 Kcal (307 kJ) | ||
| Calories from fat | 31.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.46g | 5% | |
|---|---|---|---|
| Sodium | 638.56mg | 27% | |
| Potassium | 387.49mg | 8% | |
| Total Carbs | 8.93g | 3% | |
| Sugars | 4.32g | 17% | |
| Dietary Fiber | 3.49g | 14% | |
| Protein | 1.76g | 4% | |
| Vitamin C | 14.2mg | 24% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 0.4mg | 2% | |
| Calcium | 62.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 48.77 Kcal (204 kJ) | ||
| Calories from fat | 20.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.3g | 5% | |
|---|---|---|---|
| Sodium | 425.05mg | 27% | |
| Potassium | 257.93mg | 8% | |
| Total Carbs | 5.95g | 3% | |
| Sugars | 2.88g | 17% | |
| Dietary Fiber | 2.32g | 14% | |
| Protein | 1.17g | 4% | |
| Vitamin C | 9.5mg | 24% | |
| Vitamin A | 0.4mg | 19% | |
| Iron | 0.3mg | 2% | |
| Calcium | 41.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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