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Serves
4 (as a side dish)
Author Notes
The key word for this recipe is "fresh". Quality of ingredients definitely makes a difference here; summer is the perfect time of year to snag fresh, heirloom carrots, radishes and herbs. - totalnoms —totalnoms
Test Kitchen Notes
Easy and simple, this tastes very much like a seaweed salad at a sushi joint. I found the three julienned radishes to look spare and lonely, so I julienned two more for the salad. totalnoms is right, this is a really fresh dish. My first thought was ‘wouldn't this be yummy with shredded seaweed in it?!’ My husband thought a bit of heat might be a nice addition. Maybe another time. In its original format, this recipe makes a lovely, fresh, flavorful dish! - em-i-lis —em-i-lis
Ingredients
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3
medium carrots
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3
radishes
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1 tablespoon
seasoned rice vinegar
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1 tablespoon
toasted sesame oil
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1/4 teaspoon
honey
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1/2 teaspoon
lemon juice
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1/4 cup
parsley, chopped
Directions
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Scrub carrots and radishes. Peel carrots, and shred using a mandoline, or in a food processor fitted with a shredding disk. Julienne radishes into thin matchsticks.
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Transfer shredded carrots and julienned radishes into a serving bowl. Pour in rice vinegar, sesame oil, honey and lemon juice, and toss vegetables to coat evenly. Sprinkle with shredded parsley.
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