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Carrot Radish Salad

Total Time

Prep/Total Time: 15 min.


4 servings

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.


  • 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


  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.

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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