Who said salads have to be green? Or soaked in heavy dressing? Salads come in many different shapes and forms, and this is my contribution to the pantheons of salads – a mix of sliced radishes, shredded carrots and apples, toasted walnuts and freshly squeezed lemon juice. I used lemon zest and some cracked black pepper for garnish, and that’s that. With a little help from a food processor with couple of different blades everything came together in less than ten minutes!
There isn’t much more to this Salad story. Perhaps a slice of hearty bread, some of the lovely Baked Sunflower Seed Cheese, and you’re done. This salad is so fragrant, full of colors, different shapes and textures with a nice crunch that it is absolutely fit for any winter holiday table. Enjoy!!!
Radish Salad with Apples, Carrots and Toasted Walnuts
What you’ll need (for 2-4 servings)
1 bunch red radishes (7-8 large ones), washed
1 Granny Smith or another tart apple, washed
4 carrots, washed and peeled
1/2 cup chopped walnuts, toasted
1 lemon, juice and zest
1/4 teaspoon cracked black pepper (or to taste)
What you’ll do:
- Wash the radishes and slice them into thin discs. You can do this by hand by I recommend using a food processor if it has a slicing blade. My food processor has an adjustable slicing blade and I dialed the thickness way down.
- Without taking the sliced radishes out, replace the slicing blade with the fine grating blade and grate the carrots.
- Using a coarser grating blade, grate the apple. Transfer everything into a large mixing bowl.
- Add the juice of one lemon, lemon zest, cracked black pepper, and toasted walnuts and toss to combine.
- Serve immediately with a slice of hearty bread, and a side of cheese as a light lunch, a salad course, or as a part of a more elaborate appetizer spread.
Copyright © Eat the Vegan Rainbow, 2017