Watermelon Radish and Carrot Salad with Sesame Vinaigrette

From www.veganmiam.com, modified by Sarah Woutat  Serves 2

2 small watermelon radishes, sliced thinly, and cut in half into half circles
1 medium carrot, julienned
1 1/2 tablespoons apple cider vinegar
1/2 tablespoon cold-pressed coconut oil
Pinch garlic powder
1/2 teaspoon toasted sesame oil
1/2 teaspoon tamari
1/2 teaspoon sugar
1 teaspoon toasted sesame seeds (white or black)
Sea Salt and Pepper to taste

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.

Refrigerate for at least an hour, covered with a lid to allow the salad marinate and serve immediately.


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