Carrot Radish Salad With Dressing Food

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

Ingredients

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

FRENCH GRATED CARROT SALAD WITH LEMON DIJON VINAIGRETTE

French Grated Carrot Salad with Lemon Dijon Vinaigrette image

This grated carrot salad with lemon dijon vinaigrette is standard fare in French bistros and markets.

Provided by Jennifer Segal

Categories Salads

Time 15m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound carrots, peeled
2 teaspoons Dijon mustard
1 tablespoon freshly squeezed lemon juice, from one lemon
1½ tablespoons vegetable oil
1½ tablespoons extra virgin olive oil
1-2 teaspoons honey, to taste
Heaping ¼ teaspoon salt
¼ teaspoon freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley
2 finely sliced scallions (or 1tablespoon finely chopped shallots)

Steps:

Shred the carrots in a food processor. Set aside.
In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
Notes: Depending on the sweetness of the carrots, you may want to add more or less honey. Also, if you make this salad ahead of time, be sure to check the seasoning again before serving as the flavors tend to mellow.

Nutrition Facts : ServingSize about 3/4 cup, Calories 150, Fat 11 g, Carbohydrate 14 g, Protein 1 g, SaturatedFat 1 g, Sugar 8 g, Fiber 3 g, Sodium 253 mg

CARROT GINGER DRESSING

Carrot Ginger Dressing image

What makes the salad dressing often served in sushi restaurants so delicious? The orange gives away the carrots, but everything else is blended into a smooth, tangy and well-balanced vinaigrette. Apple is used as an unexpected natural sweetener and miso adds a salty complexity. Be sure to find white miso; it is subtly sweet and mellow compared to other varieties and won't affect the color of your dressing.

Provided by Food Network Kitchen

Categories condiment

Time 10m

Yield about 1 1/4 cups

Number Of Ingredients 8

Ingredients

1 large carrot, peeled and roughly chopped (about 4 ounces)
1/2 red apple, such as Gala, Honeycrisp or Fuji, peeled, cored and roughly chopped (about 3 ounces)
One 1 1/2-inch piece fresh ginger, peeled and roughly chopped
1 clove garlic, peeled
1/4 cup white miso
1/4 cup unseasoned rice vinegar
3 tablespoons toasted sesame oil
Kosher salt and freshly ground black pepper

Steps:

Add the carrot, apple, ginger, garlic, miso, rice vinegar, sesame oil, 1 teaspoon salt and 1/4 teaspoon pepper to a blender. Puree until smooth. (If necessary, stop the blender and scrape down the sides with a rubber spatula to help the ingredients blend completely.) Season to taste with salt and pepper.
Use immediately or transfer to an airtight container and refrigerate for up to 7 days.

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

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

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

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

Ingredients

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.

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

Ingredients

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

CARROT RADISH SALAD WITH DRESSING

Carrot Radish Salad With Dressing image

Make and share this Carrot Radish Salad With Dressing recipe from Food.com.

Provided by Dienia B.

Categories Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 radishes, shaved
3 carrots, shaved
2 tablespoons parsley, chopped
1/2 cup red onion, chopped
1/4 cup olive oil
1/4 cup lemon juice, fresh (i used real lemon )
3 tablespoons apple cider vinegar
2 garlic cloves, minced
1 green onion, minced
1/4 teaspoon onion powder
1/4 teaspoon dry mustard
1 teaspoon honey
1 teaspoon cumin
1 teaspoon paprika

Steps:

shave the veggies in thin discs or cut thin as you can.
mix up dressing and por over veggies toss to cover.

Nutrition Facts : Calories 166.6, Fat 13.9, SaturatedFat 1.9, Sodium 38.5, Carbohydrate 10.6, Fiber 2.2, Sugar 5.2, Protein 1.2

DIAKON RADISH & CARROT SALAD

Diakon Radish & Carrot Salad image

Banchan are veggie sides served with Korean food. Seasoned Mung Beans, Kimchi, and Diakon Radish & Carrot salad are just a few. Serve this with my Korean Beef Bulgogi. This salad is a yummy sweet and sour crunchy addition to the Bulgogi. It is a must have for me. Cook time is standing time.

Provided by Chele B

Categories Asian

Time 30m

Yield 6 , 4-6 serving(s)

Number Of Ingredients 5

Ingredients

3 1/3 cups daikon radishes, peeled and sliced into match sticks
1/3 cup carrot, shredded (the presliced matchsticks in the produce section are perfect)
3 tablespoons granulated sugar
1/4 cup white vinegar (or rice vinegar )
1 1/2 teaspoons salt

Steps:

Toss radish, carrot & salt together in large bowl.
Let stand for 10 minutes
Squeeze dry.
Combine vinegar & sugar in small Celsius
Stir until sugar is dissolved.
Pour over radish mixture.
Toss until well coated.
Refrigerate up to a week.

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

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

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.

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