Radish Salad with Mushroom Broth Salt
- 2 cups radishes
- 2 teaspoons Mushroom and Vege Broth Salt
- ½ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 3 tablespoons lemon juice
- Pinch of sugar
- Chopped fresh herbs (parsley works well)
- Slice radishes and sprinkle with the salt.
- Let sit for five minutes and then discard the liquid.
- Mix oil, vinegar, lemon juice and sugar in a small jar and shake well.
- Pour over the radishes and mix well with the herbs.
- Refrigerate for at least an hour before serving.
Recipe by Micheline Andrews at https://michelineandrews.com.au/radish-salad-with-mushroom-broth-salt/
3.5.3251