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vegan miam

Watermelon Radish + Carrots Salad with Sesame Vinaigrette

I was so excited to see watermelon radishes at a local market in Oregon. Watermelon radishes can be served fresh or cooked and hot or cold. The flesh has a tender crisp and firm texture similar to an Asian daikon as the flavor is mildly peppery similar to red radishes. The greenish and pinkish watermelon radishes add a delightful punchy color and flavor to any dishes.

I discovered a simple and wonderful recipe from My Living Nutrition and wanted to give it a try: Watermelon Radish + Carrots Salad with Sesame Vinaigrette. The salad serves as a perfect summery side dish with your main courses including on rice. 

Watermelon Radish + Carrots Salad with Sesame Vinaigrette

The Watermelon Radish + Carrots Salad with Sesame Vinaigrette is vegan, gluten-free and soy-free without requiring too many ingredients. The carrots are julienned with a favorite and daily tool of mine: Kuhn Rikon Julienne Peeler . The Kuhn Rikon Julienne Peeler easy to use and clean. You can also use it for making raw noodles out of vegetables or make a julienned asian slaw instantly.


Kuhn Rikon Julienne Peeler

watermelon-radish-carrots-2

Watermelon Radish + Carrots Salad with Sesame Vinaigrette

Ingredients

2 small watermelon radishes, sliced thinly, and cut in half into half circles
1 medium carrot, julienned (Use Kuhn Rikon Julienne Peeler to julienne these carrots).
1½ tablespoons apple cider vinegar
½ tablespoon cold-pressed coconut oil
Pinch garlic powder
½ teaspoon toasted sesame oil (Kevala Organic Toasted Sesame Oil )
½ teaspoon tamari (San-J Tamari Soy Sauce)
½ teaspoon vegan sugar
1 teaspoon toasted sesame seeds (white or black)
salt and freshly ground pepper to taste

Method

  1. Prepare to julienne carrots and slice watermelon radishes and place them in a medium bowl. Whisk vinegar, coconut oil, garlic powder, toasted sesame oil, tamari, and sugar in a small bowl until it starts to emulsify. Pour your vinaigrette over the vegetables. Mix, add sesame seeds and season with salt and pepper.
  2. Refrigerate for at least an hour, covered with a lid to allow the salad marinate and serve immediately.


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