Ginger Carrot Radish Salad

2 - Lunch, Salad

Difficulty: Easy Servings: 5 Source:

Ingredients

2 tablespoons unseasoned rice vinegar

1 tablespoon reduced-sodium tamari or 2 teaspoons coconut aminos

2 teaspoons pure maple syrup dark or amber

1 teaspoon finely grated ginger root preferably grated with a rasp-style grater

1/4 teaspoon granulated garlic

1/4 teaspoon salt

1 tablespoon extra-virgin olive oil

3 cups julienne cut or shredded carrots (about 5 large)

1 cup julienne cut watermelon radishes or any variety radish including Daikon

1/2 cup flat leaf parsley leaves cut into tiny ribbons or chiffonade

Description

Prep Time: 15 minutes
Total Time: 15 minutes

A paleo friendly and gluten-free shredded salad with watermelon radishes, carrots and maple ginger vinaigrette. It is a refreshing break from green salad for the early spring.

Directions

Mandoline, spiralize or matchstick shred (in food processor) radishes & carrots.

Cut parsley.

Whisk vinegar, maple syrup, tamari (or coconut aminos), ginger, garlic and salt in a large bowl.

Whisk in oil.

Add carrots, radish and parsley and toss to coat.

Nutrition

Calories per serving: 72

Fat per serving: 3 g

Saturated fat per serving: 0 g

Carbs per serving: 8 g

Protein per serving: 2 g

Fiber per serving: 3 g

Sugar per serving: 6 g

Sodium per serving: 277 mg