Carrot and Radish Salad

I googled quickly for something that would use up my lingering carrots and radishes and could be served not hot, but without shredding. I made this one up out of a couple of other recipes, Carrot Salad and Roasted Radishes.

Ingredients

Dressing

• ¼ tsp. ground cumin
• ½ tsp. ground ginger
• 1 T. toasted sesame oil
• 1 T. untoasted sesame oil
• 1 T. olive oil
• 2 T. soy sauce
• 1 T. lemon juice
• black pepper to taste

Salad

• about 2 lbs. carrots
• about 15 radishes, halved or quartered
• chopped parsley to taste

Directions

1. Trim, peel, and boil or roast carrots to desired tenderness.
2. Roast radishes 20–25 minutes at 420°.
3. Cool and chop carrots to a matching size.
4. Mix dressing and dress.