Radish Carrot Salad with Cilantro and Peanuts

I obtained this recipe from the Clean Start cookbook.  LOVE LOVE LOVE her cookbooks!  I baked organic chicken breasts and added them to the salad, had sliced avocado on the side and ate it as a meal.  Husband approved 🙂

Ingredients:
2 cups julienned radish or daikon

2 cups julienned carrots

2 cups thinly sliced Napa cabbage

1 jalapeno, seeded and julienned

½ cup chopped fresh cilantro

¾ cup dry roasted peanuts

DRESSING:
1 tbsp apple cider vinegar

1 tbsp toasted sesame oil

1 tbsp grapeseed oil

2 tsps brown rice syrup (click photo to buy online)

1 tsp ume plum vinegar

1 tsp lemon juice

¼ tsp sea salt

Place radishes (or daikon), carrots, Napa cabbage, jalapeno and cilantro in large mixing bowl and toss to combine.  In separate small bowl, whisk together all dressing ingredients.  Drizzle dressing over salad and toss to evenly coat.  Fold in roasted peanuts, and serve.

SERVES 4

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2 Responses to “Radish Carrot Salad with Cilantro and Peanuts”

  1. I love that you have started this blog Amy. You are my inspiration to eat better and live healthier. I can’t wait to share your blog with my Motherhood Fitness members! Love everything you have so far!

  2. kali says:

    I have made this salad twice already! I love it and it will be the perfect side dish to take to summer BBQ’s!

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