Carrotandradishsalad Recipes

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CARROT RADISH SALAD



Carrot Radish Salad image

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.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 11

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 zest
1/4 teaspoon pepper
Lettuce leaves, optional

Steps:

  • 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 : Calories 124 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 356mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

CARROT AND RAISIN SALAD I



Carrot and Raisin Salad I image

This is an excellent lunch box salad (my husbands favorite)!

Provided by Honda

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 5

2 cups shredded carrots
½ cup diced celery
½ cup raisins
⅓ cup mayonnaise
1 tablespoon distilled white vinegar

Steps:

  • In a mixing bowl, combine the carrots, celery, raisins, mayonnaise and vinegar. Mix together and refrigerate until chilled.

Nutrition Facts : Calories 210.9 calories, Carbohydrate 20.6 g, Cholesterol 7 mg, Fat 14.8 g, Fiber 2.4 g, Protein 1.3 g, SaturatedFat 2.2 g, Sodium 156.1 mg, Sugar 13.8 g

SHAVED CARROT AND RADISH SALAD WITH HERBS AND PUMPKIN SEEDS



Shaved Carrot and Radish Salad with Herbs and Pumpkin Seeds image

This salad highlights the many green herbs that are an essential part of Persian cuisine, especially in spring when they are just coming into season. This salad is a crunchy, raw counterpoint to a rich Passover meal, and while some seeds are not eaten on Passover, pumpkin seeds are okay, since a pumpkin is not a legume.

Provided by Louisa Shafia

Categories     Salad     Carrot     Radish     Spring     Passover     Seed     Herb     Chive     Side     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 8 servings

Number Of Ingredients 11

1/4 cup olive oil, divided
1 cup raw shelled pumpkin seeds
1/2 teaspoon ground cumin
3/4 teaspoon kosher salt, plus more
3 tablespoons fresh lemon juice
1 teaspoon honey
1/4 teaspoon freshly ground black pepper
2 pounds carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler
1 bunch radishes (approximately 10 radishes), thinly sliced on a mandoline or with a sharp knife
4 cups (packed) mixed torn herbs, such as parsley, cilantro, dill, mint, tarragon, and/or basil
1/2 cup chopped chives

Steps:

  • Heat 1 Tbsp. oil in a medium skillet over medium. Add pumpkin seeds and cumin and cook, stirring, until lightly toasted and fragrant, 4-5 minutes. Transfer to paper towels, season with salt, and let cool.
  • Whisk lemon juice, honey, pepper, and 3/4 tsp. salt in a medium bowl until honey dissolves. Slowly whisk in remaining 3 Tbsp. oil until emulsified.
  • Toss carrots and radishes with dressing in a large bowl, then fold in herbs, chives, and half of the pumpkin seeds. Top salad with remaining pumpkin seeds. Taste and season with salt and pepper if necessary.
  • Do Ahead
  • Dressing can be made 5 days ahead. Chill in a resealable container.

CARROT AND RADISH SALAD



Carrot and Radish Salad image

Categories     Salad     Vegetable     Side     No-Cook     Quick & Easy     Carrot     Radish     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 5

4 medium carrots
6 large radishes
1/4 teaspoon freshly grated lime zest
1 tablespoon fresh lime juice
1 1/2 tablespoons olive oil

Steps:

  • Shred carrots with a mandoline or other manual slicer or in a food processor fitted with shredding disk. Julienne radishes. Whisk together zest, juice, oil, and salt and pepper to taste and toss with vegetables.

VIETNAMESE PICKLED CARROT AND DAIKON RADISH



Vietnamese Pickled Carrot and Daikon Radish image

Make pickled carrot and radish the easy way and give your homecooked bu bo xao and banh mi sandwiches an authentic Vietnamese feel.

Provided by Connie Veneracion

Categories     Condiment

Time 2h25m

Yield 6

Number Of Ingredients 6

1 carrot
1 daikon radish
1/4 cup water
3/4 cup rice vinegar
4 tablespoons white sugar
1 tablespoon kosher salt

Steps:

  • Gather the ingredients.
  • Cut the carrot and radish into matchstick-size pieces.
  • Pack the julienned carrot and daikon radish into a screw-top, pint-size mason jar.
  • Add the rice vinegar, water, sugar, and salt. Screw on the lid and shake until the sugar and salt dissolve.
  • Refrigerate the pickled vegetables for 2 hours or up to overnight before using to allow the vegetables time to soak up the flavors from the seasonings.

Nutrition Facts : Calories 53 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 647 mg, Sugar 10 g, Fat 0 g, UnsaturatedFat 0 g

RADISH, CARROT & CILANTRO SALAD



Radish, Carrot & Cilantro Salad image

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

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 12

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

Steps:

  • 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 : Calories 51 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 145mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

THAI CARROT & RADISH SALAD



Thai carrot & radish salad image

An Asian-inspired side dish that's everything a salad should be- light, fresh, colourful and crunchy

Provided by Sara Buenfeld

Categories     Lunch, Side dish

Time 15m

Yield Serves 4 as a side dish

Number Of Ingredients 8

4 tbsp sweet chilli dipping sauce
zest 1 lime and 2 tbsp juice
1 tsp fish sauce
1 Little Gem lettuce , separated into leaves
2 carrots , cut into thin batons
10 radishes , sliced
4 spring onions , cut on the diagonal
handful roughly chopped coriander

Steps:

  • Mix the chilli sauce with the lime zest and juice, and fish sauce to make the dressing.
  • Arrange the lettuce in a large salad bowl. Toss all the remaining ingredients with the dressing just before you are ready to eat, to keep everything crisp and fresh, then add to the lettuce.

Nutrition Facts : Calories 54 calories, Fat 1 grams fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.9 milligram of sodium

HEIRLOOM CARROT AND RADISH SALAD



Heirloom Carrot and Radish Salad image

This fresh crunchy heirloom carrot and radish salad is the best salad you'll have this fall. Served with a delicious lime and honey dressing. Enjoy with a side of protein of choice.

Provided by Aroma and Essence

Categories     Carrot Salad

Time 25m

Yield 4

Number Of Ingredients 12

5 large heirloom carrots, peeled
1 cup thinly sliced radishes
2 medium green onions, finely chopped
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
1 tablespoon black sesame seeds
2 cloves garlic, finely chopped
1 medium lime, juiced
1 tablespoon honey
4 tablespoons extra-virgin olive oil
salt and ground black pepper to taste

Steps:

  • Use a vegetable peeler to peel each carrot lengthwise into long strands. Place in a bowl with radishes, green onions, parsley, cilantro, and mint.
  • Combine garlic and lime juice in a small bowl and let sit for 2 minutes. Add honey, salt, and pepper and mix well. Pour olive oil in slowly, while whisking constantly until dressing is smooth.
  • Pour dressing over vegetables and mix until everything is well coated.

Nutrition Facts : Calories 201.2 calories, Carbohydrate 17.3 g, Fat 14.9 g, Fiber 4 g, Protein 1.8 g, SaturatedFat 2.1 g, Sodium 75.4 mg

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