When I was making this salad, I was really in it more for the looks than how it tasted. Of course, I did want it to be delicious, but when I was shopping I just picked up the most colorful product at the market. I also spotted some micro cilantro and micro parsley which you absolutely don’t have to have (you can sub regular parsley and cilantro) but the next time you’re at the farmer’s market, look for it. It’s super flavorful and stays fresh way longer than regular herbs.
Ingredients
2-3 medium radishes
1 large carrot
1 bunch Tokyo bekana cabbage (you can use 1/4 green cabbage or 1 bunch baby bok choy if you can't find this)
1 large scallion
Micro parsley and microcilantro (or chopped fresh cilantro and parsley if you can't find)
For the dressing
2 garlic cloves, grated with a microplane
Juice of 1 lemon
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons white vinegar
2 tablespoons extra virgin olive oil
Directions
Cut the radishes and carrots into thin slices using a mandoline. Cut the discs into matchsticks, then turn 90 degrees to cut into confetti-size pieces.
Add the radishes and carrots to a large bowl.
Chop the cabbage and scallion into small, 1/4" pieces and add to the bowl.
Whisk together the dressing ingredients and pour over the salad in the bowl.
If you’d like, decorate the serving plate with thin slices of radish, beets, and carrots before spooning out the chopped salad.
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