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Radish Salad

A vibrant, crunchy, and nutritious salad featuring fresh radishes and carrots, dressed in a tangy and sweet dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetables
  • 3 cups julienne cut or shredded carrots (about 5 large) Offers a naturally sweet and crunchy base.
  • 1 cup julienne cut watermelon radishes (or any variety radish, including Daikon) Provides crunch and a beautiful pop of color.
  • ½ cup flat-leaf parsley leaves, cut into tiny ribbons or chiffonade Introduces herby freshness and visual appeal.
Dressing
  • 2 tablespoons unseasoned rice vinegar Adds tanginess without overpowering the natural flavors.
  • 1 tablespoon reduced-sodium tamari or 2 teaspoons coconut aminos For those avoiding gluten.
  • 2 teaspoons pure maple syrup, preferably dark To balance acidity with a hint of sweetness.
  • 1 teaspoon finely grated ginger root Brings warmth and depth of flavor.
  • ¼ teaspoon granulated garlic Adds an aromatic note.
  • ¼ teaspoon salt Enhances the flavors of the other ingredients.
  • 1 tablespoon extra-virgin olive oil For healthy fats and added richness.

Method
 

Preparation
  1. Cut the carrots and radishes into matchstick or julienne. Aim for uniform pieces to ensure even marination and a pleasant texture.
Make the Dressing
  1. In a large bowl, whisk together the rice vinegar, maple syrup, tamari (or coconut aminos), ginger, granulated garlic, and salt until well combined.
  2. Slowly whisk in the extra-virgin olive oil until emulsified.
Combine Ingredients
  1. Add the carrots, radishes, and parsley to the bowl. Gently toss to coat all the vegetables evenly with the dressing.
Serve
  1. The salad can be served immediately for maximum freshness or allowed to chill in the refrigerator for about 30 minutes to meld the flavors.

Notes

For maximum crunch, prepare and dress the salad close to serving time. Customize with additional ingredients like cucumbers, snap peas, or protein-rich chickpeas.