Sunday, January 22, 2006

Carrot and Radish Salad

Adapted from "Good Taste" January 2006 magazine recipe

2 carrots (thinly sliced)
8 radishes (thinly sliced)
bunch parsley (chopped)
1/2 purple onion (thinly sliced)
1 teaspoon honey
sprinkle of cinnamon
sprinkle of cajun spices
Juice of 1 lime
salt and black pepper to taste

Combine lime juice, honey, cinnamon, cajun spices, salt and black pepper to taste. Pour over sliced onion and leave for about 1/2 an hour.

Comnine sliced carrot, rashishes and parsley in a salad bowl and pour onion mixture on top. Carefully combine.

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