Carrot, Radish, and Asian Pear Slaw
Appears in Cook's Illustrated July/August 2016
WHY THIS RECIPE WORKS
For a fresh take on coleslaw, we trade out everyday cabbage for carrots to lend color and flavor to this year-round side dish. We use a box grater (or the shredding disk attachment of a food processor) to quickly turn the hard carrots into ...