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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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The tangy taste of radishes wakes up this salad! Adapted from Vegetarian Times cookbook. Cook time is marinating time. Ingredients:
1/2 cup radish, sliced thinly |
1 carrot, sliced thinly |
1 tablespoon soy sauce |
1 tablespoon rice wine vinegar |
1 tablespoon honey |
1 teaspoon peanut oil |
1/2 teaspoon hot pepper sauce (optional) |
2 cups alfalfa sprouts (i use half lentil sprouts) |
salt and pepper |
Directions:
1. Combine radishes and carrot in a shallow container. Whisk the soy sauce, vinegar, honey, oil and hot pepper sauce together in a small bowl. Pour over the radishes and carrot. Cover and marinate in fridge for 1 hour minimum.
2. Just before serving, place the alfalfa sprouts on a small serving dish and arrange the radishes and carrots on top. Salt and pepper to taste. Enjoy!
3. Serves 4.
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