ginger carrot radish salad

INGREDIENTS

2 tbsp

unseasoned rice vinegar

1 tbsp

reduced-sodium tamari or 2 teaspoons coconut aminos

2 tsp

pure maple syrup, dark or amber

1 tsp

finely grated ginger root, preferably grated with a rasp-style grater

1/4 tsp

granulated garlic

1/4 tsp

salt

1 tbsp

extra-virgin olive oil

3 cups

julienne cut or shredded carrots (about 5 large)

1 cup

julienne cut watermelon radishes, or any variety radish including Daikon

1/2 cup

flat leaf parsley leaves, cut into tiny ribbons or chiffonade