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Carrot & Radish Salad


1 bunch carrots
2 bunches radish
2 tablespoons unseasoned rice vinegar
2 teaspoons coconut aminos
2 teaspoons maple syrup
1 teaspoon finely grated ginger root
¼ teaspoon granulated garlic
¼ teaspoon salt
1 tablespoon extra-virgin olive oil
1 teaspoon toasted sesame oil
Cilantro leaves, chopped
Toasted sesame seeds


  1. Using a mandolin thinly slice the carrots and radish into coins. Place these in a medium bowl.
  2. Whisk the vinegar, coconut aminos, maple syrup, grated ginger, garlic granules and salt in a small bowl. Whisk in the oils. Pour over the carrots and daikon and toss to coat.
  3. Top with chopped cilantro and toasted sesame seeds.