Radish and Carrot Salad

This Radish and Carrot Salad brings a refreshing crunch and vibrant color to your table, combining the peppery bite of radishes with the natural sweetness of carrots. Tossed in a light sesame dressing, it’s a perfect low-carb side dish that’s quick to prepare.

Ingredients

• Radishes - 150 grams, thinly sliced
• Carrots - 100 grams, julienned
• Cucumber - 100 grams, julienned
• Fresh cilantro - 2 tablespoons, chopped
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Soy sauce - 1 teaspoon (or tamari for gluten-free)
• Sesame seeds - 1 teaspoon, toasted
• Salt - to taste
• Black pepper - to taste

Steps

1. Wash and prepare the radishes, carrots, and cucumber by slicing and julienning them as indicated.
2. In a large mixing bowl, combine the sliced radishes, julienned carrots, and cucumber.
3. In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, salt, and black pepper.
4. Pour the dressing over the salad mixture and toss well to combine all the ingredients.
5. Add the chopped cilantro and toasted sesame seeds, then toss again gently.
6. Serve immediately or refrigerate for up to 30 minutes to enhance the flavors.

Nutrition

• Calories: 70
• Protein: 2 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.2 L

Health Benefits

• Low in calories and carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins and minerals, particularly vitamin C and potassium from the radishes and carrots.

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