Skip to main content

Carrot and Radish Salad

2.6

(9)

Image may contain Plant Vegetable Food Carrot and Bowl
Carrot and Radish SaladAlan Richardson

Active time: 15 min Start to finish: 15 min

A wonderfully versatile salad that can be served with almost any main course. The vinaigrette is zesty and fresh, yet it's mild enough to work well with a variety of flavors.

Recipe information

  • Yield

    Serves 4

Ingredients

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

Preparation

  1. 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.

Read More
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
This no-knead knockout gets its punch from tomatoes in two different ways.
Hawai‘i's beloved fried chicken is crispy, sweet, and savory.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.