CARROT RADISH SALAD
Carole Resnick's salad brings the bright colors and taste of the season to the table. The Cleveland, Ohio cook blends a trio of nutritious ingredients with a refreshing dressing.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the carrots, radishes and raisins. , In a jar with a tight-fitting lid, combine vinaigrette ingredients; shake well. , Drizzle over carrot mixture and toss to coat. Serve in a lettuce-lined bowl if desired.
Nutrition Facts : Calories 124 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 356mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
CARROT AND RADISH SALAD
Categories Salad Vegetable Side No-Cook Quick & Easy Carrot Radish Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Shred carrots with a mandoline or other manual slicer or in a food processor fitted with shredding disk. Julienne radishes. Whisk together zest, juice, oil, and salt and pepper to taste and toss with vegetables.
CARROT, ORANGE AND RADISH SALAD
Provided by Tyler Florence
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Slice carrots and radishes as thinly as possible and add to a large bowl. Add mint and cilantro. Remove the peel and pith from the oranges. Working over a bowl to catch the juice, cut between the membranes to remove the orange segments; add them to the carrots. Squeeze the membrane to extract the rest of the juice and add the cinnamon, sugar, lemon juice, orange flower water, and salt, to taste. Mix to dissolve sugar and salt. Pour over the carrot mixture and gently toss to coat. The salad can be served immediately but allowing it to sit for 1 or 2 hours will help the flavors to blend. Just before serving, taste and adjust seasoning.
SPIRALIZED CARROT AND RADISH SALAD WITH PEACH VINAIGRETTE
Fabulously raw carrot salad with sweetness from the carrots, peach vinegar, and coconut.
Provided by Arizona Desert Flower
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 25m
Yield 1
Number Of Ingredients 9
Steps:
- Whisk lemon-infused olive oil, peach-infused vinegar, garlic powder, salt, and pepper together in a bowl to make vinaigrette.
- Attach carrot to a spiralizer and cut into ribbons. Toss with vinaigrette in the bowl. Let stand until slightly softened, about 10 minutes.
- Attach radish to the spiralizer and cut into ribbons. Toss with carrot mixture in the bowl. Garnish with almonds, coconut, and chives.
Nutrition Facts : Calories 255.7 calories, Carbohydrate 15.8 g, Fat 21 g, Fiber 5.5 g, Protein 3.4 g, SaturatedFat 5.5 g, Sodium 233.1 mg, Sugar 7.9 g
GRATED CARROT, KOHLRABI AND RADISH SALAD
This recipe is based on the Vietnamese carrot and daikon salad that found in so many restaurants. (It also is used to fill vegetarian spring rolls.) My version is less sweet than the authentic salad and employs a mix of vegetables.
Provided by Martha Rose Shulman
Categories easy, weekday, salads and dressings
Time 1h40m
Yield Serves six
Number Of Ingredients 6
Steps:
- Combine the grated or julienne vegetables in a large bowl, and toss with about 1/2 teaspoon salt. Place in a strainer or colander set over a bowl or in the sink. Let stand for about 30 minutes.
- Meanwhile, combine the water, sugar and vinegar in a saucepan, bring to a boil and remove from the heat. Pour into the bowl in which you combined the vegetables, and allow to cool to room temperature.
- Briefly rinse the vegetables, and squeeze dry. Add to the bowl with the vinegar mixture, and stir together. Refrigerate for one hour or longer. To serve, lift from the vinegar bath with a slotted spoon and arrange on a platter. Garnish with the mint or cilantro, and serve.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 1 gram, Fiber 11 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 329 milligrams, Sugar 15 grams
CARROT, ZUCCHINI AND RADISH SALAD
Provided by Jacques Pepin
Categories salads and dressings, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Combine mayonnaise, vinegar, salt and pepper in a bowl large enough to hold the salad.
- Add prepared vegetables to dressing, and toss to combine. Let stand for at least an hour to soften the vegetables slightly before serving.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 428 milligrams, Sugar 6 grams
RADISH, CARROT & CILANTRO SALAD
Bright carrots and radishes pop in this citrusy salad. My husband likes it with anything from the grill. I like to pile it on tacos. -Christina Baldwin, Covington, Louisiana
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine radishes, carrots, onions and cilantro. In a small bowl, whisk dressing ingredients until blended. Pour over salad; toss to coat. Refrigerate, covered, at least 1 hour before serving.
Nutrition Facts : Calories 51 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 145mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
SHAVED CARROT AND RADISH SALAD WITH HERBS AND PUMPKIN SEEDS
This salad highlights the many green herbs that are an essential part of Persian cuisine, especially in spring when they are just coming into season. This salad is a crunchy, raw counterpoint to a rich Passover meal, and while some seeds are not eaten on Passover, pumpkin seeds are okay, since a pumpkin is not a legume.
Provided by Louisa Shafia
Categories Salad Carrot Radish Spring Passover Seed Herb Chive Side Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat 1 Tbsp. oil in a medium skillet over medium. Add pumpkin seeds and cumin and cook, stirring, until lightly toasted and fragrant, 4-5 minutes. Transfer to paper towels, season with salt, and let cool.
- Whisk lemon juice, honey, pepper, and 3/4 tsp. salt in a medium bowl until honey dissolves. Slowly whisk in remaining 3 Tbsp. oil until emulsified.
- Toss carrots and radishes with dressing in a large bowl, then fold in herbs, chives, and half of the pumpkin seeds. Top salad with remaining pumpkin seeds. Taste and season with salt and pepper if necessary.
- Do Ahead
- Dressing can be made 5 days ahead. Chill in a resealable container.
THAI CARROT & RADISH SALAD
An Asian-inspired side dish that's everything a salad should be- light, fresh, colourful and crunchy
Provided by Sara Buenfeld
Categories Lunch, Side dish
Time 15m
Yield Serves 4 as a side dish
Number Of Ingredients 8
Steps:
- Mix the chilli sauce with the lime zest and juice, and fish sauce to make the dressing.
- Arrange the lettuce in a large salad bowl. Toss all the remaining ingredients with the dressing just before you are ready to eat, to keep everything crisp and fresh, then add to the lettuce.
Nutrition Facts : Calories 54 calories, Fat 1 grams fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.9 milligram of sodium
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