GLUTEN-FREE, LUNCH, RECIPES, SALAD, VEGAN

Radish and carrot salad

April 6, 2015
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I came across this brilliant recipe while I was flipping through a beautiful cookbook. Unfortunately I didn’t remember the title of the book so I couldn’t buy it after I made this salad. The reason I made this salad was to do something with a bunch of radishes and carrots that I bought a few days ago and wasn’t sure what I wanted to do with them. 031315_9215 copy

I make a similar root salad but my recipe doesn’t include toasted almonds and chili flakes, which probably won’t happen again. The nutty and spicy flavors bring this salad into a whole new level.  

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If the fact that this salad is refreshing and delicious isn’t enough for you let me give you another good reason to make it. Raw root vegetables are excellent source of vitamin C and other essential vitamins and minerals.

Radish and Carrot Salad

You can use any root vegetable you like such as kohlrabi and fennel. 

  • 1 handful almonds or any nuts of your choice
  • 3 medium carrots
  • 3 large radishes or 50 baby radishes, just kidding, about 10 – 15 baby radishes.
  • Sea salt
  • A pinch of chili flakes – optional
  • 10 black peppercorns
  • 1 juicy lemon (or 2 lemons, if your lemon is not juicy enough)
  • Parsley or any leaf to garnish – optional

Put the almonds in a frying pan over medium heat or in a 300ºF preheated oven or toaster oven and dry roast them for a few minutes, stirring occasionally, until they are lightly colored.

Wash and peel the carrots and radishes, then use a sharp knife or mandoline to thinly slice them. Put them into a large jar or container with the salt, chili flakes and peppercorn, then squeeze in the lemon juice (use a strainer or your hand to strain juice). Close the jar or container and shake it vigorously. Taste and correct seasoning if necessary. If you don’t serve immediately put the jar in the fridge. Put the almonds on a cutting board and roughly chop them with a large sharp knife (or put them in a plastic bag and punch the bag with a rolling pin).

Serve the salad in a bowl or individual plates with crushed almonds over and garnish with parsley.

The salad will be as good or even better in the next day.

 

 

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