Watermelon Radish and Carrot Salad

• Servings: 2

• Prep Time: 15 minutes

• Total Time: 15 minutes

Adopted from Farm to People

Ingredients

• 1-2 Watermelon Radishes

• 1-2 Medium Carrots

• 1 ½ Tbsp Apple Cider Vinegar

• ½ Tbsp Coconut Oil

• 1/2 Garlic Clove, minced

• ½ tsp toasted Sesame Seed Oil

• ½ tsp Soy Sauce (or substitute for liquid aminos to make soy free)

• ½ tsp Sugar

• 1 tsp Sesame Seeds

• Sea Salt and cracked Black Pepper to taste

Instructions

1. Cut carrots lengthwise into ⅛-inch thick slices. Stack slices on top of each other, then slice lengthwise into ⅛-inch thick strips, creating uniform matchsticks. Using a mandoline or sharp chef’s knife, slice watermelon radishes into thin rounds. Then cut rounds in half to create half circles. 

2. Place julienned carrots and sliced watermelon radishes in medium bowl. Whisk together vinegar, coconut oil, garlic, toasted sesame oil, soy sauce, and sugar in small bowl until it starts to emulsify. Pour vinaigrette over vegetables. Mix, add sesame seeds, and season with sea salt and pepper. Refrigerate at least 30 minutes, covered with a lid, to allow salad to marinate; then serve immediately.