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Carrot Radish Salad

 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.
4 ServingsPrep/Total Time: 15 min.

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,

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Carrot Radish Salad (continued)

Nutritional Facts: 16 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 fruit.