Grated Carrot Kohlrabi And Radish Salad Food

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.

KOHLRABI & CARROTS

Kohlrabi & Carrots image

Kohlrabi is another veggie that seems hidden away. It has a mild turnip flavour and is delicious mixed with carrot or on it's own. Use it raw, chopped in a green salad. It' very, very good and a nice change. You may substitute turnip for the Kohlrabi in this recipe

Provided by Bergy

Categories Vegetable

Time 23m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 medium kohlrabi, Peeled, chopped into 3/4-inch cubes (about 2 cups)
4 large carrots, cut into chunks to match the size of the kohlrabi
1/4 teaspoon nutmeg
1 tablespoon butter (optional)
salt and pepper

Steps:

Cover the Kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes).
Drain.
Lightly mash, leave a lot of texture don't try to make them smooth like mashed potatoes.
Add nutmeg and butter.
serve.

Nutrition Facts : Calories 30.3, Fat 0.2, SaturatedFat 0.1, Sodium 49.7, Carbohydrate 7, Fiber 2, Sugar 3.5, Protein 0.7

GRATED CARROT, KOHLRABI AND RADISH SALAD

Grated Carrot, Kohlrabi and Radish Salad image

This recipe is based on the Vietnamese carrot and daikon salad that found in so many restaurants. (It also is used to fill vegetarian spring rolls.) My version is less sweet than the authentic salad and employs a mix of vegetables.

Provided by Martha Rose Shulman

Categories easy, weekday, salads and dressings

Time 1h40m

Yield Serves six

Number Of Ingredients 6

Ingredients

1 1/2 pounds mixed carrots, kohlrabi, black radish and daikon, peeled and grated on the large holes of a grater or cut in thin julienne (any combination; 4 cups total)
Kosher salt to taste about 1/2 teaspoon
1 1/2 cups water
1 tablespoon sugar
1/2 cup rice vinegar
2 tablespoons slivered mint leaves or chopped cilantro optional

Steps:

Combine the grated or julienne vegetables in a large bowl, and toss with about 1/2 teaspoon salt. Place in a strainer or colander set over a bowl or in the sink. Let stand for about 30 minutes.
Meanwhile, combine the water, sugar and vinegar in a saucepan, bring to a boil and remove from the heat. Pour into the bowl in which you combined the vegetables, and allow to cool to room temperature.
Briefly rinse the vegetables, and squeeze dry. Add to the bowl with the vinegar mixture, and stir together. Refrigerate for one hour or longer. To serve, lift from the vinegar bath with a slotted spoon and arrange on a platter. Garnish with the mint or cilantro, and serve.

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 1 gram, Fiber 11 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 329 milligrams, Sugar 15 grams

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