Carrot and radicchio slaw
2 tablespoons balsamic vinegar
1⁄4 cup extra virgin olive oil
1 teaspoon sugar
1 teaspoon Dijon mustard
1⁄4 teaspoon coarse salt and freshly ground pepper, to taste
2 cups julienned carrots
1 cup thinly sliced radicchio or red cabbage
1⁄4 cup sliced green onions
1⁄2 cup hulled sunflower seeds, toasted
In small bowl, whisk together balsamic, olive oil, sugar, mustard, salt and pepper. Set aside.
Mix together carrots, radicchio and onions in large bowl. Add dressing and toss to coat. Cover and chill 30 minutes. Add sunflower seeds prior to serving. Serves 4 to 6.