Today’s recipe is a cheerful Carrot Radish Salad with maple ginger vinaigrette. If you have been looking for a new recipe to try for all those carrots from your winter CSA or you are wondering what to do with watermelon radish, this salad is your answer. It is a nice break from green salad. It’s paleo-friendly, vegan and gluten-free.
I know it looks all fancy dancy with the matchstick cuts, but really, throwing it together is a piece of cake if you happen to have a mandoline. Or you can always try shredding the carrots with the grater attachment on your food processor if you prefer. Serve it with simply prepared pan seared cod or salmon with steaming hot black rice. If you can find watermelon radishes, they look lovely with their bright pink hue.
About those watermelon radishes, have you also been seeing them in the market and in your CSA box lately? They are some of the only types of produce at the market with the “local” sign next to them in the early spring because they are a great storing crop, which means we can enjoy their fresh brightness even after a long winter. I’ll be honest, they don’t really look very appealing from the outside. They are a strange mottled minty green color on the outside. Which makes cutting into them all the more surprising and discovering they are bright pink inside (hence the name –watermelon.) No need to peel them, the skin is nearly as tender as a small radish.
If you can’t find watermelon radishes today keep in mind that any variety of radish would work. Even daikon would be great. The only note is that I find that cutting small radishes with the mandolin to be kind of a pain (but not with the big watermelon radishes.) So if that’s what you have, maybe opt for the food processor to shred the radishes.
Speaking of CSAs and local root veggies, our early spring CSA has started back up and I’m officially back to getting creative with roots. So you’ll be seeing more of these types of recipes in the next two months. It really has been a long time since we have had a CSA.
Though I admit to really having enjoyed the flexibility to choose our produce by my mood, it is so nice to be back onto supporting my local farmers, and eating the storing crops from last growing season. So far we have gotten cabbage, beets, carrots, potatoes, sunflower sprouts, onions, frozen veggies and turnips.
HOW ABOUT YOU?
Are you doing a CSA right now?
What have you been getting in your CSA share?
What local veggies have you been seeing at the market?
What do you do with random roots at this time of year?
Do you like to take a break from green salads?
Be sure to check out this Ultimate Guide to Radishes!
Also, Don’t miss this Ultimate Guide to Carrots!
A paleo friendly and gluten-free shredded salad with watermelon radishes, carrots and maple ginger vinaigrette. It is a refreshing break from green salad for the early spring.
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon reduced-sodium tamari or 2 teaspoons coconut aminos
- 2 teaspoons pure maple syrup, dark or amber
- 1 teaspoon finely grated ginger root, preferably grated with a rasp-style grater
- ¼ teaspoon granulated garlic
- ¼ teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 3 cups julienne cut or shredded carrots (about 5 large)
- 1 cup julienne cut watermelon radishes, or any variety radish including Daikon
- ½ cup flat leaf parsley leaves, cut into tiny ribbons or chiffonade
- Whisk vinegar, maple syrup, tamari (or coconut aminos), ginger, garlic and salt in a large bowl. Whisk in oil. Add carrots, radish and parsley and toss to coat.
- Serving Size: 1 cup
- Calories: 72
- Sugar: 6 g
- Sodium: 277 mg
- Fat: 3 g
- Saturated Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 2 g