Ingredients
- 4 large carrots, peeled and sliced 1-2mm thick
- 200g radishes (mixed varieties, if available), sliced 1-2mm thick
- 4 Tbsp white-wine vinegar
- 3 Tbsp caster sugar
- Salt
- 1 Tbsp fish sauce (or omit to keep this vegetarian)
- 2 Tbsp lemon or lime juice
- 1 Tbsp poppy seeds or black sesame seeds
- 1 Tbsp fennel seeds, toasted and lightly crushed
- 1 chilli, thinly sliced
- 2 Tbsp groundnut oil, olive or rapeseed
- 20g parsley, roughly chopped
- 20g mint, shredded
CARROT AND RADISH SALAD
Method
- In a large bowl, add the vinegar, sugar and two and half teaspoons salt
- Mix together really well, add the vegetables and mix again so that all the veges are coated in the vinegar mixture
- Press down the vegetables, so they are immersed in the juices, and set aside for at least 30 minutes
- Strain the veg, discarding the juices, and return to the bowl
- Add the fish sauce (if using), lime/lemon juice, poppy seeds, fennel seeds and chilli, and mix again with your hands
- Just before serving, stir through the oil, parsley and mint
- Taste and add more salt, if needed
Comments
The combination of carrot and radish is fantastic but feel free to add beetroot, kohlrabi, parsnips etc. Use a mandolin to slice the vegetables as thinly as possible. Serves six.
Thanks to Brydone Organics for providing the carrots used in the demonstration
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