TL/DR – Carrot Radish Ginger Salad. Leftover carrots or radishes deserve our respect. Transform them into a healthy and easy side salad, sandwich or taco topping with this easy recipe. –
I often find myself with leftover radishes. I get grossed out by the tendency of the greens attached to get kind of rotten in the refrigerator. Why do the greens need to be included in the bunch? I digress. Carrot Radish Ginger Salad is a great way to use up those radishes. Like radishes, fresh ginger is a tiny bit spicy, (in a good way,) and jives really well with radishes and carrots. A bit of honey brings out the sweetness in the carrots and the ginger.
This is a very quick side salad to serve with grilled meat or fish, as a sandwich or taco topping, or alongside another vegetable slide, like Lemony Garlicky Broccoli.
It keeps well in the refrigerator for three days or so and is an easy thing to take to work to eat with a sandwich. Also try it as a topping for an Asian style meat or fish and rice bowl, like Slow Cooker Pork Egg Roll Bowls.
Carrot Radish Ginger Salad
Ingredients
- 1/2 bunch radishes, about 5 or 6, julienned
- 1 large carrot, julienned
- 1 inch ginger root, peeled and grated on a microplane
- 1 T canola oil
- 1 T rice vinegar
- 2 t soy sauce
- 1 t honey
Directions
- Step 1 Place the julienned radishes and carrots into a bowl.
- Step 2 Whisk together the remaining ingredients in a small bowl until emulsified.
- Step 3 Pour the dressing over the carrots and radishes and toss well.
