Spiralized Carrot and Radish Salad with Peach Vinaigrette recipe

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Ingredients

1 tablespoon Meyer lemon-infused olive oil
1 teaspoon peach-infused balsamic vinegar
1 pinch garlic powder
salt and ground black pepper to taste
1 large carrot
⅓ daikon radish
1 tablespoon slivered almonds
1 tablespoon shredded coconut
1 teaspoon snipped fresh chives

Nutrition Info

255.7 calories
carbohydrate: 15.8 g
cholesterol: : -
fat: 21 g
fiber: 5.5 g
protein: 3.4 g
saturatedFat: 5.5 g
servingSize: -
sodium: 233.1 mg
sugar: 7.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk lemon-infused olive oil, peach-infused vinegar, garlic powder, salt, and pepper together in a bowl to make vinaigrette.

  2. Attach carrot to a spiralizer and cut into ribbons. Toss with vinaigrette in the bowl. Let stand until slightly softened, about 10 minutes.

  3. Attach radish to the spiralizer and cut into ribbons. Toss with carrot mixture in the bowl. Garnish with almonds, coconut, and chives.

Recipe Yield

1 salad

Recipe Note

Fabulously raw carrot salad with sweetness from the carrots, peach vinegar, and coconut.

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