PREPARATION:
- Combine shredded radishes and carrots in large bowl. Stir in combined sour cream, vinegar, onion, dill, sugar and salt. Refrigerate at least 1 hour before serving.
INGREDIENTS
1‑1/2
cups shredded peeled daikon radishes
1
cup shredded peeled carrots
1/3
cup non-fat or reduced-fat sour cream
2
tablespoons white vinegar
1
green onion, finely minced
1
tablespoon finely chopped fresh dill
1/4
teaspoon sugar
1/4
teaspoon salt
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