Radish, Carrot & Cilantro Salad

Name: Radish, Carrot & Cilantro Salad
Prep time: 20 min
Total time: 20 min
Yield: 12 servings (2/3 cup each).
Ingredients: 1-1/2 pounds radishes, very thinly sliced; 1-1/2 pounds medium carrots, thinly sliced; 6 green onions, chopped; 1/4 cup coarsely chopped fresh cilantro; DRESSING:; 1 teaspoon grated lemon zest; 1 teaspoon grated orange zest; 3 tablespoons lemon juice; 3 tablespoons orange juice; 2 tablespoons extra virgin olive oil; 1/2 teaspoon salt; 1/4 teaspoon pepper

Bright carrots and radishes pop in this citrusy salad. My husband likes it with anything from the grill. I like to pile it on tacos. —Christina Baldwin, Covington, Louisiana

Ingredients

1-1/2 pounds radishes, very thinly sliced
1-1/2 pounds medium carrots, thinly sliced
6 green onions, chopped
1/4 cup coarsely chopped fresh cilantro
DRESSING:
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
3 tablespoons lemon juice
3 tablespoons orange juice
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a large bowl, combine radishes, carrots, onions and cilantro. In a small bowl, whisk dressing ingredients until blended. Pour over salad; toss to coat. Refrigerate, covered, at least 1 hour before serving.

Nutrition Facts

2/3 cup: 51 calories, 2g fat (0 saturated fat), 0 cholesterol, 145mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Originally published as Radish, Carrot and Cilantro Salad in Taste of Home April/May 2016

Reviews

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Average Rating:

toolbarsco

Apr 11, 2016

This is an interesting and unusual salad. My husband loves radishes and he enjoyed this dish. He said the radishes themselves were a little bland but he liked the overall taste of the salad. I had no idea what to expect but the citrus flavor was a pleasant surprise.
delowenstein

Apr 1, 2016

I've rated this salad as a 4*recipe. This type of salad was unusual to me and the taste was interesting. I admit that it was hard to detect the citrus ingredient taste. The only thing is that I used about 1/2 bag peeled baby carrots and sliced them. I used LESS the radishes, since they were quite big! I did not have green onion, so I'd used 1/2 a yellow onion, finely chopped. I used my food processor to chop the cilantro. Thank you for sharing this recipe-I must say that I did enjoy preparing the salad! delowenstein