June 22, 2013 • Nancy Wolfson-Moche
Photo Credit: USDA Agricultural Research Service
serves 1-2
INgredients
3 fresh carrots
2-3 pink radishes
a few sprigs of fresh mint
one juice orange
Process
Wash the carrots, radishes and mint well.
Use a serrated knife to remove any tiny white hairs on the carrots.
Slice the carrots into thin oval rounds first. Then place each round onto your cutting board and cut slim sticks (aka “matchsticks”).
Slice the radishes into paper thin rounds.
Top with a few sprigs of fresh mint.
Squeeze the orange and pour its juice over the salad.
Chew it well.
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