Marinated Radish + Carrot Salad 
Thinly sliced radishes & carrots are marinated in a delightfully tangy homemade dressing for an hour or two. The salad is cold and crisp, with tons of flavor thanks to the veggies soaking up the bright homemade dressing.
This Salad is PERFECT to prepare ahead of time, and simply pull it out of the fridge to serve once you’re ready to eat. EXCELLENT for parties & BBQ’S.
This is one of my favorite types of recipes because it’s really simple, yet it’s very unique and impressive. You’ll receive lots of compliments for your creativity!
Did you know that radishes are cruciferous vegetables?
Reasons to eat: Cruciferous vegetables are specifically linked to a reduced risk of many types of cancers. Research also shows that cruciferous vegetables support the body’s natural ability to detoxify and fight inflammation, which further protects from disease and other health ailments.
ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your salad a strange metallic or overly acidic taste.
Make SURE that you actually love the taste of the olive oil that you use for your homemade dressings because your salad will come out tasting very much like the oil you use (each oil has its own unique flavor).
6 servings
Ingredients:
- 1-½ lbs radishes
- 1/2 pound medium carrots
- 4 green onions
- 1/4 cup fresh cilantro leaves
For the dressing:
- fresh lemon zest from 1 large lemon
- 3 Tbsps freshly squeezed lemon juice
- 1 Tbsp apple cider vinegar
- 2 Tbsps raw honey
- 2 Tbsps extra virgin olive oil
- sea salt and ground pepper, to taste, about 1/4 teaspoon each
Instructions:
Start by preparing your veggies: very thinly slice the radishes and carrots (a good mandoline makes this job easier), chop the green onions and cilantro.
Add them all into a large bowl.
In a small jar, add all of your dressing ingredients and vigorously shake to emulsify. Or whisk them really well in a small bowl.
Pour your dressing over your prepared veggies and toss well to combine. Cover and refrigerate for at least 1 hour up to overnight.
Enjoy!
Rachel
Ingredients
- 1-½ lbs radishes
- 1/2 pound medium carrots
- 4 green onions
- 1/4 cup fresh cilantro leaves
For the dressing:
- fresh lemon zest from 1 large lemon
- 3 Tbsps freshly squeezed lemon juice
- 1 Tbsp apple cider vinegar
- 2 Tbsps raw honey
- 2 Tbsps extra virgin olive oil
- sea salt and ground pepper, to taste, about 1/4 teaspoon each
Instructions
- Start by preparing your veggies: very thinly slice the radishes and carrots (a good mandoline makes this job easier), chop the green onions and cilantro.
- Add them all into a large bowl.
- In a small jar, add all of your dressing ingredients and vigorously shake to emulsify. Or whisk them really well in a small bowl.
- Pour your dressing over your prepared veggies and toss well to combine. Cover and refrigerate for at least 1 hour up to overnight.
- Enjoy!
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