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Kitchen Notebook

February 20, 2020

Shaved Watermelon Radish and Carrot Salad

15 Mins


  • 1-2 Watermelon Radishes
  • 1-2 Medium Carrots
  • 1 ½ Tbsp Apple Cider Vinegar
  • ½ Tbsp Coconut Oil
  • ½ Garlic Clove, minced
  • ½ tsp Toasted Sesame Oil
  • ½ tsp Soy Sauce
  • ½ tsp Sugar
  • 1 tsp Sesame Seeds
  • Sea Salt and Freshly Cracked Black Pepper

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. 

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

15 Mins recipe Side Veg Vegetarian Winter

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15 Mins recipe Side Veg Vegetarian Winter

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