Recipe: Asian Slaw with Wasabi Vinaigrette

ASIAN SLAW WITH WASABI VINAIGRETTE

1/2 unpeeled English cucumber, julienned
3 carrots, peeled and julienned
2 yellow squash, julienned
1 zucchini, julienned
8 green onions (white and green parts), julienned
1 (2 1/2 inch) piece Daikon radish, peeled and julienned
1/2 red bell pepper, julienned
3 tablespoons bottled wasabi vinaigrette
Sea salt and freshly ground black pepper

Toss cucumber, carrots, yellow squash, zucchini, green onions, radish and bell pepper in a large bowl.

Toss slaw with enough vinaigrette to coat. Season to taste with salt and pepper, and serve.

Makes 6 servings
Source: The Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian by Ann Gentry