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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.
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4 servings


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


  • 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
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.

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  • Janetrr
    Aug 9, 2014


  • Pouletfoulet
    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.

  • apollo13ps
    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.

  • apollo13ps
    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.