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Carrot Radish Salad Recipe
Carrot Radish Salad Recipe photo by Taste of Home

Carrot Radish Salad Recipe

Read Reviews (3)
3.67 3
Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings

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

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.

Directions

  1. In a small bowl, combine the carrots, radishes and raisins.
  2. In a jar with a tight-fitting lid, combine vinaigrette ingredients; shake well.
  3. Drizzle over carrot mixture and toss to coat. Serve in a lettuce-lined bowl if desired. Yield: 4 servings.
Originally published as Carrot Radish Salad in Healthy Cooking April/May 2008, p47

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.

Reviews for Carrot Radish Salad(3)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed May. 27, 2013

As written it is inedible. I should have realized that this was not going to please our taste buds. My husband took one bite and said "this tastes like someone from the Midwest made this who hates seasoning." No kidding. After MAJOR modifications -- 2 tsp curry powder, 1 tsp Sriracha, and half a cup of chopped cilantro, it was edible. Note -- I had doubled the recipe (for a Memorial Day block party), so if you use my modifications, please take this into account.

MY REVIEW
Reviewed Mar. 28, 2009

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

MY REVIEW
Reviewed Jul. 13, 2008

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.

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