Cilantro Mustard Vinaigrette

  • 1 clove garlic, minced
  • 1/2 tsp pepper to taste, about 1/4 tsp
  • 2 1/2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp apple cider vinegar
  • 3 tsp Dijon mustard
  • 1/2 tsp sea salt
  • 1 tsp honey


  • 2 Tbsp fresh leaf cilantro
  • 1 small bunch (5-6) radishes, trimmed and clean, shaved
  • 4 medium carrots, peeled, shaved
  • 4 golden beets, peeled and shaved


For the Salad:

Slice veggies with a mandolin or a slicing disc in a food processor.

Top with dressing. Sprinkle with cilantro.

Add more salt and pepper if needed. Allow to rest before serving.

For the Dressing:

Whisk until mustard and honey are fully dissolved.

Pour over veggies.

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Plymouth, IN 46563
(574) 217-5776

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