April 9, 2009
Moroccan Radish and Carrot Salad
Submitted by Lorraine Glazar, Tucson CSA
Adapted from a recipe on Astray.com
Three servings
8 ounces carrot, shredded
3-4 radishes, thinly sliced
½ onion, cut in ½ inch dice
¼ cup cilantro (you can chop it or just pull the leaves from the stems)
1 ½ tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon orange juice
¼ teaspoon orange blossom water (optional)
Pinch cinnamon
Salt and pepper
Combine carrots, radishes, onion and cilantro in a bowl. Place olive oil, lemon juice, orange juice, water, cinnamon and salt and pepper in a small jar and shake thoroughly, then pour over the vegetables.