Crispy Carrot and Radish Slaw

By • June 26, 2011 5 Comments

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. - totalnomstotalnoms

Food52 Review: 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-lisem-i-lis


Serves 4 (as a side dish)

  • 3 medium carrots
  • 3 radishes
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1/4 teaspoon honey
  • 1/2 teaspoon lemon juice
  • 1/4 cup parsley, chopped
  1. 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.
  2. 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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