Description
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.
Scale
Ingredients
- 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
Instructions
- 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.
Nutrition
- 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
