Radish and Carrot Salad - Litchfield Farmers' Market

Ingredients

• 3 cups julienne cut or shredded carrots (about 5 large)
• 1 cup julienne cut watermelon radishes, or any variety radish including Daikon
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon reduced-sodium tamari or 2 teaspoons coconut aminos
• 2 teaspoons pure maple syrup, preferably dark
• 1 teaspoon finely grated ginger root, preferably grated with a rasp-style grater
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon salt
• 1 tablespoon extra-virgin olive oil
• 1/2 cup flat leaf parsley leaves, cut into tiny ribbons or chiffonade