Tuesday, June 14, 2011

Summer Salad II

This salad isn't so much "summery" in its ingredients, but it is refreshingly crisp and cool.  Slice radishes, Tokyo market turnips, and carrots into thin coins.

1 C rice vinegar
1 C water
2 T organic raw sugar

Whisk all ingredients together. Pour over thinly sliced veggies. Sprinkle with pink Himalaya salt. Let soak for at least 30 minutes.

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