Chef Tom Fraker
Watermelon Radish Tacos
Category
Appetizer
Servings
20 mini tacos
Prep Time
20 minutes
Cook Time
0 minutes
Author:
Chef Tom Fraker
Fun and festive one-two bite veggie tacos.
Ingredients
-
½ Napa Cabbage, shredded
-
¼ organic red onion, diced small
-
2 each Baby Purple Carrots, tops removed, halved lengthwise, sliced thin
-
2 each Baby Yellow Carrots, tops removed, halved lengthwise, sliced thin
-
2 each Baby French Carrots, tops removed, halved lengthwise, sliced thin
-
4 tablespoons seasoned rice vinegar
-
1 pinch Kosher salt
-
1 pinch Melissa's Spice Grinder, Rainbow Peppercorn
-
1 Melissa’s Watermelon Radish, sliced very thin
-
1 small bunch organic cilantro, chopped fine
-
2 fresh key limes, cut into small wedges
-
20 toothpicks
Directions
Place the cabbage, red onion and carrots in individual bowls and add equal amounts of the rice vinegar. Season them with the salt and pepper and toss.
Place equal amounts of the cabbage, onion and carrots onto each of the radish slices.
Add the cilantro, fold them in half and secure with a toothpick or mini clothes pins.
Serve with the lime wedges.
Filed in:
Appetizer,
Baby French Carrots,
Baby Purple Carrots,
Baby Yellow Carrots,
Clean,
Healthy,
Key Limes,
Kid-Friendly,
Melissa's Spice Grinders,
Mini Veggie Tacos,
Napa Cabbage,
Organic Cilantro,
Organic Red Onion,
Plant-Based,
Rice Vinegar,
Simple,
Spice Grinder Rainbow Peppercorn,
Toothpicks,
Vegan,
Vegetarian,
Watermelon Radish,
Watermelon Radish Tacos,
Whole
