Friday, October 15, 2010

Radish, Turnip and Carrot Salad

½ bunch carrots, sliced shredded or grated

1 bunch radishes, sliced shredded or grated - kohlrabi would work too

1 bunch salad turnips (variety: Hakurei, sweet whites!), sliced shredded or grated

½ bunch pink turnips (variety: Scarlet Knight), sliced shredded or grated

2 tablespoons rice wine vinegar
2 teaspoons freshly grated ginger
2 teaspoons honey
2 teaspoons toasted sesame oil

4 teaspoons olive oil
4 teaspoons soy sauce (I used a little less.)
Toss together vegetables. Mix liquid ingredients in
separate bowl. Taste the mixture and, if necessary, adjust vinegar, oils, or other ingredients to your liking. Pour over vegetables. Toss, then let
marinate in refrigerator for at least one hour before

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