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Carrot & Watermelon Radish Salad

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Serves 5 cups | Prep Time 15 min | Cook Time

Why I Love This Recipe

FEATURING: Carrots, watermelon radishes, garlic and cilantro (or parsley or carrot tops).

A quick, colourful & refreshing salad with an asian twist that will brighten your day! This salad is great in sandwiches, as a side with asian noodle dishes and in asian soups too.

The recipe is only slightly adapted from the blog Healthy Seasonal Recipe:

Ingredients You'll Need

3 cups carrots, cut in julienne or shredded (about 5 large)
1 cup watermelon radishes (or any other radish), cut in julienne or shredded
2 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce or tamari
2 teaspoons maple syrup
1 teaspoon finely grated ginger root (optional)
1/2 clove of garlic, peeled and minced
¼ teaspoon salt
1 tablespoon sunflower oil (or olive oil)
½ cup fresh cilantro (or carrot tops or flat leaf parsley leaves), cut into tiny ribbons or chiffonade


Cut the carrots and radishes into matchstick or julienne (or shred them). Place them in a large serving bowl. Add chopped cilantro (or carrot tops or parsley) on top.
In a mason jar, whisk vinegar, maple syrup, tamari, ginger, garlic and salt in a large bowl. Whisk in oil.
Add vinaigrette to the carrots, radish and cilantro (or carrot tops or parsley).
Toss to coat. Serve immediately or chill.

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