If you read my last post, you'll know that our awesome CSA has been giving us lots of carrots. The past two weeks, we've also gotten some beautiful French breakfast radishes. One of the things I was so excited about with our CSA is that it would force me to explore new (or in this case, new uses) for veggies. Enter this salad.
Apparently, shredded carrot salads are common in other parts of the world, but Americans don't eat them that often. I don't know why that's the case, because this salad was so easy and delicious. The only thing ingredient I don't keep on hand is the green onions, which is easily remedied. This salad comes together in no time with the aid of a shredding disc for a food processor. As the weather gets warmer, I'm thinking that this will be making an appearance on our menu more frequently and might even go to some warm-weather pot lucks.