Carrot Radish Salad Recipe

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

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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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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.
Originally published as Carrot Radish Salad in Healthy Cooking April/May 2008, p47

Nutritional Facts

3/4 cup: 124 calories, 7g fat (1g saturated fat), 0 cholesterol, 356mg sodium, 16g carbohydrate (10g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 fruit.

  • 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
  1. 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.
Originally published as Carrot Radish Salad in Healthy Cooking April/May 2008, p47

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Janetrr User ID: 6982220 175536
Reviewed Aug. 9, 2014

"Bland!"

MY REVIEW
Pouletfoulet User ID: 7280139 111266
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
apollo13ps User ID: 3122362 99662
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
apollo13ps User ID: 3122362 170402
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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