Ginger Carrot Radish Salad

Ginger Carrot Radish Salad, a bright and fresh break from green salad for early spring.

2 tablespoons unseasoned rice vinegar
1 tablespoon reduced-sodium tamari or 2 teaspoons coconut aminos
2 teaspoons dark maple syrup
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

View the full recipe at Healthy Seasonal Recipes →