“The tangy taste of radishes wakes up this salad! Adapted from Vegetarian Times cookbook. Cook time is marinating time.”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 12 cup radish, sliced thinly
  • 1 carrot, sliced thinly
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon peanut oil
  • 12 teaspoon hot pepper sauce (optional)
  • 2 cups alfalfa sprouts (I use half lentil sprouts)
  • salt and pepper

Directions

  1. Combine radishes and carrot in a shallow container. Whisk the soy sauce, vinegar, honey, oil and hot pepper sauce together in a small bowl. Pour over the radishes and carrot. Cover and marinate in fridge for 1 hour minimum.
  2. Just before serving, place the alfalfa sprouts on a small serving dish and arrange the radishes and carrots on top. Salt and pepper to taste. Enjoy!
  3. Serves 4.

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