Carrot and Radish Salad

Carrot and Radish salad

Or, rather, the salad I could not get enough of when I visited my family in NYC and absolutely had to make when I came back.

This is a great winter salad because it uses two of the most common ingredients at Farmers’ Market right now- carrots and radishes. It’s not really a salad; it’s more like a pickled side dish, but it’s also vegetables mixed together with a vinagrette (oil and vinegar) so, whatever. It’s also a very popular banchan dish in Korean food. If you’re curious, it’s called mou sangchae.

Carrot and Radish Salad
(Adapted from this recipe)

  • 1 large daikon (Maple Spring Farms)
  • 3 carrots (Maple Spring Farms)
  • 1/4 cup rice vinegar (does not have to be seasoned)
  • 1 TB sugar
  • 1 tsp dark roasted sesame oil
  • 1 tsp salt
  • 1 tsp Korean hot red pepper or red pepper flakes

if you have them:
sliced green onion
toasted sesame seed

  1. Slice daikon and carrots into matchsticks, or julienne them using a mandoline.
  2. Mix vinegar, sugar, sesame oil, salt, hot pepper into the carrot and radish mixture. If the seasoning does not seem enough, feel free to double it.
  3. Put the salad in the fridge for at least an hour for the flavors to mingle. I put them in mason jars and shook them whenever I opened the fridge.

Serving suggestions:
-With Braised tofu
-mix with chopped lettuce (from Tiny Farms) and top with fried eggs
-top with chopped hardboiled eggs and some sriracha
-with pieces of Chapel Hill Creamery Calvander (any asiago will do)
-anything that is creamy and needs a little perking up

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5 Responses to Carrot and Radish Salad

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