Radish, Carrot & Cilantro Salad
A fresh, crisp, and vibrant pressure cooker salad with thinly sliced radishes and carrots, bright citrus dressing, and fresh cilantro for a perfect light side dish.
Ingredients
Main ingredients
- 1.5 pounds Radishes Very thinly sliced
- 1.5 pounds Medium carrots Thinly sliced
- 6 Green onions Chopped
- 0.25 cup Fresh cilantro Coarsely chopped, added last
- 1 teaspoon Lemon zest Grated
- 1 teaspoon Orange zest Grated
- 3 tablespoons Lemon juice
- 3 tablespoons Orange juice
- 2 tablespoons Extra virgin olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Instructions
- Thinly slice your radishes and carrots using a mandoline or knife for nice even slices.
- Chop green onions and cilantro, keeping cilantro separate until the end.
- Combine radishes, carrots, and green onions in a bowl and toss dry to mix well.
- Set pressure cooker to sealing mode with sealing ring and add water if needed. Place steaming basket and put veggie mixture inside.
- Close lid, lock, and turn on cooker.
- Cook at high pressure for 1 to 2 minutes.
- Use quick release immediately after cooking, then open lid and transfer veggies back to bowl.
- While veggies cook, whisk lemon zest, orange zest, lemon juice, orange juice, olive oil, salt, and pepper to make dressing.
- Pour dressing over warm veggies and toss gently. Fold in fresh cilantro. Chill for 30 minutes or serve immediately.
Notes
Store leftovers in an airtight container to keep crispness. Keep dressing separate if storing longer and toss just before serving. Refrigerate on middle shelf away from door for even cooling. Refresh cilantro if it wilts.