Image of Carrot and Radish Salad

Simple and refreshing, this spring salad can be made up in under 15 minutes and then enjoyed as a side dish with other meals.

Ingredients:
 

  •  cups julienne cut or shredded carrots (about 5 large)
  • 1 cup julienne cut radishes
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon reduced-sodium tamari
  • 2 teaspoons pure maple syrup
  • 1 teaspoon finely grated ginger root,
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup flat leaf parsley leaves, cut into tiny ribbons or chiffonade

 

Method:


  1. Cut the carrots and radishes into matchstick or julienne. (See notes.)
  2. Whisk vinegar, maple syrup, tamari (or coconut aminos), ginger, garlic and salt in a large bowl. Whisk in oil.
  3. Add carrots, radish and parsley.
  4. Toss to coat. Serve immediately or chill.



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