with Daikon Radish
|Saturated Fat Acids||0.3 g|
|Sugar added||0 g|
|Bread exchange unit||1|
Rinse, peel and halve the potatoes.
Rinse radish thoroughly under running water; pat dry. Cut 2 thick slices and set aside for garnishing. Coarsely chop remaining radish.
Slice reserved radish as desired into thin strips or cubes.
Rinse, peel and thinly slice carrots. Using an electric juicer, juice carrots, potatoes and chopped radish. Pour juice into a glass and stir in canola oil. Serve immediately, garnished with reserved radish pieces.