Cracker / Chip replacement: Sliced cucumber Sliced
carrots Sliced radishes Jicama strips Sweet Potato chips fried in coconut oil (Jackson's Honest Brand) Cereal Replacement: Dinner is what's for breakfast Nut based granola (Ungranola, Paleokrunch) Bread Replacement: Romaine Lettuce wraps Portabella mushrooms Coconut wraps Sushi nori wraps
Not exact matches
I made the saffron falafels yesterday, and served them in crisp salad leaves, with a tahini - parsley sauce, grated
carrots, and thinly
sliced radishes.
Next, I added a mixture of fish sauce, sesame oil, garlic - chili paste, rice vinegar, and honey to the rice and topped it off with kimchi, pickled
carrots,
radish slices, sunflower sprouts, scallion, and cilantro.
Ingredients: 1/4 cup rice vinegar / 2 t sugar (optional) / 1 t soy sauce / 1 t fish sauce / 1/4 t chili garlic sauce or crushed red pepper flakes, if you like them spicy /
sliced vegetables — cucumbers, Japanese or English are best,
radishes, baby turnips, onions,
carrots.
This banh mi may not be your traditional pork and pâté banh mi, but who needs that when you have Asian mini meatballs, pickled
carrots and
radishes, fresh cilantro, jalapeño
slices, and Sriracha mayonnaise all coming together beautifully in a fresh crusty...
4 lbs beef short - ribs, cut into individual ribs salt and freshly ground black pepper 1 cup bleached all - purpose flour 1/2 cup olive oil 1/2 cub bourbon 3 tbsp chopped garlic 3 bay leaves 2 tbsp chopped fresh thyme leaves 4 cups beef stock 1 pint pearl onions 1 cup baby
carrots or 1 cup
sliced carrots 1 cup baby turnips or 1 cup
sliced turnips 1 1/2 lbs new or small red potatoes 1/4 cup finely chopped parsley 2 tbsp chopped horse -
radish
This brine would also work great on thinly
sliced carrots or
radishes.
I shredded the
carrots in my food processor, then switched out the shredded blade for the thin slicer and
sliced the
radishes.
Grate your
carrots, thinly
slice your
radishes and rinse your beans.
Remove the potatoes from the oven and add the halved
radishes,
sliced fennel and chunked
carrots to the baking sheet.
Example 3: Asian spring — spinach and mixed greens —
carrot —
radish — snap peas — edamame — chicken (optional)-- mandarin orange
slices — dressing of choice
It's got butternut squash, raisins, garbanzo beans,
carrots,
radishes, avocado and
sliced almonds.
Meanwhile, place the
carrots, yam,
sliced radishes and brussels sprouts on another rimmed baking sheet and drizzle with olive oil.
Ingredients (serve 2) 2 small
carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms of choice,
sliced) 80 g [3 oz] firm tofu, thinly
sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon
radish dumplings (optional) Chopped scallions or spring onions for garnish
Items needed for 2 bowls: 1/4 small purple cabbage, thinly
sliced 6
radishes, thinly
sliced 1
carrot, julienned 1/3 cup snap peas,
sliced on a bias Handful of micro greens Handful of cilantro and mint leaves — 1 cup Della Rice Basmati and Wild rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice mix
Matchstick
Carrots + Thawed Frozen Peas +
Radish Slice + Fresh Dill + OPA by Litehouse ™ Feta Dill Dressing
Prepare the
carrot, red pepper and cucumber by chopping into matchstick pieces, thinly
slice the
radishes and spring onions and
slice the avocado.
To serve 4
carrots, peeled and cut into thick sticks (bake together with the beetroot) 2 avocados,
sliced 4 handfuls mache lettuce 1/2 cucumber,
sliced 12
radishes,
sliced 1 cup plain yogurt a bunch fresh mint leaves, chopped a handful toasted almonds, chopped sesame seeds
No Noodle Pad Thai 1 daikon
radish or zucchini 4 medium
carrots — peeled 4 cups mung bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used basil because I had beautiful basil on hand) 2 tablespoons black or tan sesame seeds — toasted, plus extra for garnish 4
slices of lime — to serve
Cut the reserved mushroom
slices into bite - size pieces and add to the bowls along with the
radishes, scallions,
carrots, and cilantro.
Very thinly
slice beets, turnips,
radishes and
carrots; add to the greens.
Coarsely chop cabbage,
slice radish and
carrots and let vegetables soak in brine, covered by a plate or other weight to keep the vegetables submerged.
ginger marinated tofu, recipe below quick pickled cucumber, recipe below 2 cups (500 ml) black rice 2
carrots, cut into thin sticks 1/2 daikon
radish, cut into thin sticks 1 ripe mango, thinly
sliced 2 nori sheets, cut into thin strips 200 g oyster or shitake mushroom,
sliced 200 g fresh spinach 4 eggs, fried sunny - side - up 1 large handful mung bean sprouts 1/2 cup kimchi, store - bought or homemade (spicy fermented cabbage) 1 tbsp sesame seeds, black or white 1/4 cup (1/2 dl) gochujang (Korean chili & soy bean sauce)
Pour the hot liquid over
slices of
radish and
carrot, let cool and enjoy.
This tangle of raw shaved
carrots and biting
slices of fresh
radishes is topped with nutty toasted pumpkin seeds and a generous handful of fresh herbs.
A really simple salad of lettuce leaves of choice, some chopped tomato,
sliced radishes and cucumber accompany this
carrot and quark quiche perfectly.
Added salt and pepper to taste and served it in a bowl with some shredded cabbage,
sliced carrot,
sliced radish and the cilantro.
carrots, celery, cucumbers, grape and cherry tomatoes, snap peas, broccoli, cauliflower,
radishes sliced, celery, red or orange bell peppers, green bell peppers
I didn't have quite enough
radishes so added some
sliced carrots, plus I wanted to use some of the green garlic I have in my garden right now.
Slice the
radishes as thinly as possible and combine with
carrots and apple cider vinegar in a small bowl.
Chop
radish and
carrots into matchsticks, mince the fresh garlic, and use kitchen shears to
slice the green onion.
Slice up some
carrots (I buy shredded
carrots to save time), cucumber, red cabbage (you can use coleslaw mix to save time), and
radish and put them all in a big bowl.
Add the roasted veggies and top with fresh
carrot (I peeled mine into ribbons) and
radish (
sliced thinly), enjoy!
4 large flour tortillas (try spinach or sun - dried tomato for some color) 1 bag of pre-washed lettuce or spinach Your favorite veggies, washed and
sliced or shredded (e.g., mushrooms,
carrots, celery,
radishes, tomatoes, corn, beets, zucchini, artichoke hearts, etc.) A tub of your favorite hummus 1 package Tofurky deli
slices (optional)
Top with
sliced radish,
carrot ribbons,
sliced cucumber, beluga lentils, and roasted broccoflower.
In another medium bowl, add the shredded
carrots, thinly
sliced radishes, brown sugar, vinegar and 6 ounces of hot water.
I like to use grated
carrot and beetroot, watercress sprouts and
radish slices, but you could also use cucumber
slices, avocado, tomato, grated courgette and so on.
1 Romaine heart plus 2 leaves kale, chopped into small pieces 1 cup pea sprouts and / or bean sprouts 2 celery stalks,
sliced crosswise into small pieces 2 small
radishes, thinly
sliced 1/4 red bell pepper, thinly
sliced 1/4 cup shredded
carrots 1/2 cup garbanzo beans 1 tablespoon raw pumpkin seeds
For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g
carrots, julienned1 daikon or 300g
radishes, julienned or finely
sliced
Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g
carrots, julienned1 daikon or 300g
radishes, julienned or finely
sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick
slices4 thick
slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.
The
carrot slaw is made with a similar base of mayonnaise, herbs, and lemon juice, and uses a combination of
radishes and
sliced almonds for crunch.
Serve with crostini, crackers or, if you are grain free,
sliced radish and
carrots.
Once boiling, add the
sliced jalapeño,
carrot, and
radish to the vinegar - sugar mixture.
Thinly
slice the
radishes, apple, parsnip and
carrot and place in a bowl.
2 cucumbers, peeled and seeded 1 medium
carrot, peeled 4 shallots, peeled (about eight tablespoons) 2 cloves garlic, peeled (about two teaspoons) 2 green and red chiles, seeded and thinly
sliced 1 (one - inch) piece ginger, peeled and thinly
sliced (about one tablespoon) 1 tablespoon mustard seeds, crushed 1/2 teaspoon turmeric 1 tablespoon granulated sugar 1 tablespoon white vinegar 2 tablespoons peanut oil 1/4 cup
sliced radish 2 tablespoons toasted sesame seeds
Shave some
radishes,
carrots, or cucumbers, then toss the
slices with a pinch of sugar, a pinch of salt, and a few spoonfuls of rice vinegar.
Prepare the toppings (Julienne 1
carrot and courgette, thinly
slice your 5
radishes wafer thin and finally finely chop the green of the spring onions, wash kale), before making the soup and noodles.
9
slices of bread 1 small
carrot 4 baby
radishes 1/2 an English cucumber 1 small tomato 1 1/2 tbsp olive oil 1 1/2 tbsp lemon juice about 5 tbsp store bought Hummus or enough to spread on the bread
slices about 4 tbsp store bought Pesto or enough to spread on the bread
slices Salt and Pepper
Slice the
carrot,
radishes, and cucumber into thin
slices.
Recipe and photo by Emma Frisch Prep Time: 20 minutes Cook time: 60 minutes Yield: About 6 - 8 side servings Allergens: dairy Ingredients: Leek — 1 leek Root vegetables — 6 cups thinly
sliced and evenly sized root vegetables, such as:
carrots, potatoes, turnips, parsnips, kohlrabi, beets, daikon
radishes, and even broccoli or cauliflower.
1 small serving soba noodles 1 or 2 playing - card sized
slices of extra firm tofu 1 Persian cucumber 1
carrot 2 - 3
radishes a few handfuls of salad greens, washed 1 small knob ginger 1 tablespoon soy sauce 1 teaspoon sesame oil 1 - 2 teaspoons honey 1 tablespoon lemon or lime juice 1 or 2 stalks scallion olive or vegetable oil.