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Radish, Carrot & Cilantro Salad

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
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    12 servings


  • 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
  • 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


  • 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.

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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