Spring Salad with Lime Vinaigrette

For the salad:

1 head of lettuce, torn and rinsed
3 scallions, thinly sliced
2 radishes, thinly sliced

For the Vinaigrette:

2 tbsp water
¼ cup (about 3 limes) lime juice
¼ cup extra-virgin olive oil
2 tbsp white wine vinegar
Salt and white pepper
1 small garlic clove, minced
1 tbsp minced scallions

Toss lettuce, scallions, and radishes in a bowl. In a container with a tightly fitting lid, combine all the vinaigrette ingrediants and shake to mix well. Pour over salad. Serves 4.

Radish Slaw

This could also be good without the cabbage.

1/2 lb. radishes, trimmed and grated coarse (about 2 cups)
3 cups finely shredded cabbage
1 cup coarsely grated carrots
1/2 cup thinly sliced red onion
2 tbsp. fresh lemon juice
1/2 tsp. sugar
2 tbsp. olive oil
2 tbsp. finely chopped fresh cilantro, mint, or parsley leaves

In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herbs, and salt and pepper to taste.

Chickpea, Parsley, & Carrot Salad

1 19-ounce can of chickpeas, drained & rinsed

1 cup loosely packed flat-leaf parsley, roughly chopped

1 cup loosely packed shredded carrot (about 1 large carrot)

½ cup sliced radishes (about 6)

½ cup chopped scallions, white and green parts (about 4)

3 Tb fresh lemon juice

1 tsp ground coriander

Salt and pepper

6 Tb olive oil

1/3 cup crumbled feta or pine nuts (optional)

Put 1/2 cup of the chickpeas in a mixing bowl and mash them into a coarse paste with a potato masher or large wooden spoon. Toss In the remaining chickpeas along with the parsley, carrot, radishes, and scallions. Stir to combine.

In a liquid measuring cup, whisk together the lemon juice, coriander, 1/2 teaspoon salt, and a few generous grinds of black pepper. Continue whisking while adding the olive oil in a slow stream.

When ready to serve, pour dressing over the salad and toss gently. Season with salt and pepper, to taste. Top with feta or pine nuts, if using, and serve immediately.

Source: Cooking New American

Sesame Noodle Salad

This is a great recipe my husband and I make all summer long, freely substituting for whatever vegetables are available – I’ve used lightly steamed or sautéed broccoli, and greens like kale and collards. We also throw in cubes of smoked tofu, but I imagine shredded/sliced chicken would work well, too.

Soba noodles (to serve 4)

2 Tb sesame oil

¼ cup soy sauce

¼ cup rice vinegar

½ cup cucumber, seeded and shredded

1 cup carrots, peeled and shredded

6 large radishes

3 stalks green onions, thinly sliced

2-4 Tb gomashio, as garnish

In a medium pot, cook noodles until al dente, about 8 minutes. Drain and rinse noodles under cold water until cool. Transfer to a large bowl. In a small bowl whisk together the sesame oil, soy sauce, and vinegar. Toss with noodles to coat. Add the cucumber, carrots, radishes, and onions. Toss. Garnish with Gomashio.

Source: How it All Vegan!