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Carrot Radish Salad Recipe

Carrot Radish Salad Recipe photo by Taste of Home

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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.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Carrot Radish Salad Recipe

Prep/Total Time: 15 min.

Yield: 4 Servings

15 15

Ingredients

3 cups shredded carrots
7 radishes, sliced and cut into strips
1/4 cup raisins
LIME VINAIGRETTE:
2 tablespoons lime juice
2 tablespoons olive oil
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon grated lime peel
1/4 teaspoon pepper
Lettuce leaves, optional

Directions

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. Yield: 4 servings.

Nutritional Facts 3/4 cup equals 124 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 356 mg sodium, 16 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 fruit.

Originally published as Carrot Radish Salad in Healthy Cooking April/May 2008, p47

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Carrot Radish Salad

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Reviewed on Mar. 28, 2009 by apollo13ps

I have tried it with Beets. It works. I turns everything reddish purple. It makes this dish a little less sweet but good nonetheless.

Reviewed on Jul. 13, 2008 by apollo13ps

This gets better and better as it sits in the refigerator. I brought this to a party and it was a big hit. I usually eat it for 3 days. It is at its best on the third day. I am going to try adding beets into the mix next time. It is a great way to get your veggies in.