Making a carrot, radish and green onion salad
A crackling sound when removed from the oven is the sign that you succeeded in baking the perfect crisp crust for this delicious wholesome loaf.
Carrot, radish and green onion salad
This carrot, radish, and green onion salad is a vibrant and refreshing dish perfect for any meal. Crisp carrots and radishes are complemented by the mild bite of green onions, all brought together with a zesty lemon, ginger, garlic, and honey dressing. It’s a delightful combination of flavors and textures that will brighten up your table.
Serves:
6 people
Time to Prepare:
15 min
Time to cook or cure:
0 min
Skill
dressing
Serves:
6 people
Time to Prepare:
15 min
Time to cook or cure:
0 min
Skills:
dressing
Ingredients & Tools
Ingredients for the salad
3 large carrots
5 radishes
 4  stems of large fresh green onions
 1 tablespoon fresh mint and dill (optional, for garnish)
Ingredients for the dressing
1 lemon (for juice)
 tablespoon fresh ginger, finely grated
2 cloves garlic, minced
2 tablespoons honey
Salt and pepper to taste
Tools
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- Vegetable peeler
- Grater or microplane
- Knife
- Cutting board
- Mixing bowl
- glass for dressing
- Whisk or fork
- fine grater
- Citrus juicerÂ
- Serving bowl
Useful guidelines
Feeding your Starter
Our Starter is fed 100% Wholemeal Flour, this is to give the bread more flavour as the flour contains the wholegrain. You can use white flour or any other grain you prefer. The best flour for starting end feeding would be rye due to its high nutrient content and levels of naturally present lactobacilli.
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Directions
Simply follow these steps in order to make your carrot, radish and green onion salad:
1. Prepare the Vegetables
- Peel and wash the carrots. Use the vegetable peeler to create thin ribbons or grate the carrots if you prefer a different texture. Place them in a large mixing bowl.
- Wash the radishes and trim off the ends. Thinly slice them into rounds or half-moons and add them to the bowl with the carrots.
- Trim the ends off the green onions and slice them thinly. Add the green onion slices to the bowl with the carrots and radishes.
2. Make the Dressing
- Zest the lemon using a zester or fine grater, being careful to only get the yellow part and not the bitter white pith. Set the zest aside.
- Â Â Cut the lemon in half and juice it into a small bowl, removing any seeds.Â
- Add the grated ginger, minced garlic, and honey to the lemon juice.
- Whisk the dressing ingredients together until well combined. Taste and season with salt and pepper to your liking.
3. Assemble the Salad
- Pour the dressing over the prepared vegetables in the large mixing bowl.
- Toss the salad until the vegetables are evenly coated with the dressing.
- Transfer the salad to a serving bowl.
- Garnish with fresh mint and dill  if desired.
4. Serve
Serve the salad immediately or let it chill in the refrigerator for 10-15 minutes to allow the flavors to meld.
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Storage
To store the carrot, radish, and green onion salad, place it in an airtight container and refrigerate. It will stay fresh for up to two days, though the vegetables may soften slightly over time. For the best texture and flavor, add the dressing just before serving if you plan to make it in advance.
Fermented Vegetables
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