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.