Carrot Zucchini And Radish Salad Food

SHAVED CARROT AND RADISH SALAD WITH HERBS AND PUMPKIN SEEDS

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 RADISH SALAD

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.

ZUCCHINI AND CARROTS WITH GARLIC AND HERBS

Steps:

• Heat olive oil in a large skillet over moderate heat.
• Add carrots, zucchini and garlic.
• Cook, stirring occasionally, for about 5 minutes or until just barely tender.
• Season with salt and pepper.
• Stir in fresh herbs.
• Serve immediately.

CARROT, ORANGE AND RADISH SALAD

Steps:

• Slice carrots and radishes as thinly as possible and add to a large bowl. Add mint and cilantro. Remove the peel and pith from the oranges. Working over a bowl to catch the juice, cut between the membranes to remove the orange segments; add them to the carrots. Squeeze the membrane to extract the rest of the juice and add the cinnamon, sugar, lemon juice, orange flower water, and salt, to taste. Mix to dissolve sugar and salt. Pour over the carrot mixture and gently toss to coat. The salad can be served immediately but allowing it to sit for 1 or 2 hours will help the flavors to blend. Just before serving, taste and adjust seasoning.

CARROT, ZUCCHINI AND RADISH SALAD

Steps:

• Combine mayonnaise, vinegar, salt and pepper in a bowl large enough to hold the salad.
• Add prepared vegetables to dressing, and toss to combine. Let stand for at least an hour to soften the vegetables slightly before serving.

CARROT AND RADISH SALAD

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.

HEIRLOOM CARROT AND RADISH SALAD

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.

SHREDDED ZUCCHINI AND CARROT SALAD

Steps:

• Using a food processor, coarsely shred zucchini, carrot and onion. Drain any excess liquid.
• Combine shredded vegetables, raisins, yogurt, peanuts, dill and pepper.
• Mix well.
• Serve on lettuce leaves.