My grandparents often regale us with stories from the farm. Stories
about the crops they grew or living in an old farm house and cooking with a
wood stove. Radishes were one of the many crops they grew and (I believe) as a
result radishes always seem to make it to our table- usually on a vegetable
tray.
It never occurred to me to find other ways to enjoy a radish. I was happy with how I have been enjoying them all these years! Until I found this recipe and now have a new way to enjoy a radish. My adaptation of the recipe is below. I shredded the carrots and radishes because it's a bit easier than cutting them julienne.
Ginger Carrot Radish salad
Ingredients
- 2 tablespoons unseasoned rice vinegar (if you have seasoned rice vinegar use less salt)
- 1 tablespoon reduced-sodium soya sauce
- 2 teaspoons maple syrup
- 1 teaspoon finely grated ginger root
- ¼ teaspoon granulated garlic
- ¼ teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 3 cups julienne cut or shredded carrots (about 2-3 large)
- 1 cup julienne cut radish (any variety)
- ½ cup flat leaf parsley leaves, cut into tiny ribbons or minced
Instructions
- Whisk vinegar, maple syrup, tamari (or soya sauce), ginger, garlic and salt in a large bowl. Whisk in oil.
- Add carrots, radish and parsley and toss to coat.
Shannon RD
Registered Dietitian
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