- 2 cups orange sections
- 1 cup grated radish*
- 1 tablespoon minced fresh cilantro
- 2 tablespoons fresh-squeezed orange juice
- 1 and 1/4 teaspoons orange-flower water
- 1 teaspoon vegan powdered sugar
- 1/4 teaspoon salt
Serve at room temperature. Pair with little bowls of mixed olives and wedges of any flatbread (such as pita bread) for an appetizer course.
Note: I used sweet navel oranges, but if you have a less sweet variety, use up to 2 teaspoons powdered sugar.
*I recommend the shredding attachment of a food processor to make quick work of the radishes - otherwise, it's a lot to shred by hand.
4 servings (1/2 cup), Calories 54
Who knew? Orange water + cilantro = amazing, a blend of fruity and savory that was utterly different and utterly wonderful. The salt just has time to start to "quick pickle" the radish, and the peppery radish is the perfect foil to the sweet oranges. I thought the powdered sugar might be too sweet, but you really get only a hint of it. I alternated a bite of this salad with a salty olive, and I swear for a moment my apartment turned into Marrakesh.