CRUNCHY CARROT AND RADISH SALAD
Ingredients
- For the Vinaigrette
- 1 orange squeezed (fresh orange juice)
- 1 lemon or lime squeezed (fresh lemon juice)
- 1 tbsp honey
- 1 tsp English mustard powder
- salt and pepper to taste
- 3 tbsp. olive oil
- For salad
- 3 cups carrots (shredded)
- 1 cup radishes (shredded or thinly sliced into rounds)
- 1 medium sized green pepper (shredded or sliced)
- 1 medium onion (shredded)
- zest of orange and lemon/lime before squeezing freshly chopped coriander
Instructions
- in a bowl, whisk together orange juice, lemon juice, honey, mustard powder and salt and pepper to dissolve honey, then whisk in oil.
- Arrange vegetables in a large Pyrex dish and drizzle with vinaigrette. Garnish with chopped coriander Store in fridge until needed. This helps intensify the flavours as it stands
Notes
Hope you will give this recipe a try. If you do, make sure to tag me on Instagram @foodiesof_cakewalk and leave a comment below.