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 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.