1. In a skillet, roast the peanuts until lightly browned.
2. In a salad bowl, combine bean sprouts, carrots, basil and baby spinach, then add marinated radishes (without marinade).
3. In another bowl, mix ginger, soy sauce, rice vinegar, honey, lime zest and juice, sriracha, and sesame oil.
4. Pour dressing over vegetables and serve.

Recipe by Martin Leduc, La Tablée des Chefs

Chef’s secret:

Grow your own Scarlet Globe radishes with Solidarity Seeds. Profits from their sale go to La Tablée des Chefs.

To marinate radishes: In a saucepan, bring 250 mL (1 cup) vinegar to a boil with 15 mL (1 tsp.) each of sugar, salt and ground ginger, as well as 7 mL (½ tsp.) peppercorns. Place 250 mL (1 cup) finely sliced radishes or Scarlet Globe radishes into a glass jar and cover with the hot vinegar mixture. Refrigerate for 24 hours.