Carrot & radish salad

Carrot & radish salad

A refreshing salad that's perfect for serving to a crowd, any time of the year

Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Total time

Ready in 30 minutes plus chilling

Vegetarian

Vegetarian, Vegan

Method

  1. Boil the vinegar with the sugar and 1 tsp salt in a pan until syrupy, about 2-3 minutes. Remove from the heat and cool. Put the carrots and radishes in a bowl and pour over the cooled dressing. Chill for at least 1 hour so that the veg are crisp.
  2. Before serving, sprinkle with the sesame seeds and season.

Per serving

59 kcalories, protein 1g, carbohydrate 10.4g, fat 1.7 g, saturated fat 0.2g, fibre 2g, salt 0.06 g

Recipe from olive magazine, January 2009.

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Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Total time

Ready in 30 minutes plus chilling

Vegetarian

Vegetarian, Vegan

Ingredients

  • 125ml rice vinegar
  • 3 tbsp caster sugar
  • 5 large carrots , shredded or julienned
  • 150g radishes , thinly sliced
  • 2 tbsp sesame seeds , toasted
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Per serving

59 kcalories, protein 1g, carbohydrate 10.4g, fat 1.7 g, saturated fat 0.2g, fibre 2g, salt 0.06 g

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