Best 7 Carrot Orange And Radish Salad Recipes
Carrot, orange and radish salad is a refreshing, crunchy and colorful salad that is easy to make and bursting with flavor. This salad is perfect for a light lunch, a side dish, or as an appetizer. The sweetness of the carrots and orange pairs perfectly with the peppery bite of the radish, while the dressing adds a tangy and herbaceous flavor. With just a few simple ingredients and a few minutes of your time, you can have a delicious and healthy salad that will brighten up any meal.
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CARROT RADISH SALAD
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
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
ORANGE AND RADISH SALAD
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Wash the radishes, cut off the green tops and the roots, and grate the radishes into a glass salad bowl. Peel the oranges and segment them, reserving 2 tablespoons of the juice. Place the orange segments in the bowl with the grated radish. Mix the remaining ingredients and the reserved orange juice together in a small bowl and pour the marinade over the radish and orange mixture. Cover with plastic wrap and set aside for 30 minutes so that the flavors mix. Serve at room temperature.
ORANGE AND RADISH SALAD
The marriage of radish and orange punches way above its weight as a salad. This version is based on one James Beard collected. Alice Waters, the founder of Chez Panisse, has a recipe, too. So does Paula Wolfert, who dedicated her nine cookbooks to Mediterranean cuisine. Their inspiration came from countless Moroccans who have this salad in regular rotation, often with orange flower water. This recipe leaves it out, opting for a simpler but still refreshing salad that requires careful, precise preparation of the oranges and the radishes to make it shine. If you like, add a pinch of cinnamon to the dressing or sprinkle a bit on top.
Provided by Kim Severson
Categories brunch, lunch, salads and dressings, appetizer, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Combine lemon juice, sugar and ΒΌ teaspoon salt in a jar. Twist on the lid and shake until the sugar and salt dissolve; chill dressing thoroughly.
- When ready to serve, simply arrange the orange rounds on a serving dish or individual plates, top with a pretty pile of radish matchsticks and drizzle with the dressing. Grate a bit of orange zest on top, if desired, and serve with the tiniest bit of flaky sea salt for finishing, if you like - but that exact amount is best left to individual diners.
ORANGE AND RADISH SALAD
Categories Salad Side Orange Spice Radish Summer Cinnamon Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 as a first course
Number Of Ingredients 9
Steps:
- In a small bowl stir together lemon juice, orange-flower water, sugar, cinnamon, cayenne, and salt until sugar is dissolved.
- With a serrated knife cut away orange peels and pith, discarding them, and cut oranges crosswise into 1/4-inch-thick slices. Arrange orange slices on a platter and pour lemon juice mixture over them. Let orange slices macerate 30 minutes.
- Trim radishes and halve lengthwise. Cut radishes into thin half circles and scatter over orange slices. Garnish salad with radish leaves.
CARROT AND RADISH SALAD
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
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.
RADISH, CARROT & CILANTRO SALAD
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
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
HEIRLOOM CARROT AND RADISH SALAD
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
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
Tips:
- Use fresh, high-quality ingredients: Fresh carrots, oranges, and radishes will give your salad the best flavor and texture. Look for carrots that are firm and brightly colored, oranges that are heavy for their size, and radishes that are small and round with smooth skin.
- Cut the vegetables into uniform pieces: This will help them cook evenly and make the salad more visually appealing. For the carrots and radishes, you can use a mandoline or a sharp knife to cut them into thin slices. For the oranges, you can segment them or cut them into small pieces.
- Don't overcook the vegetables: The carrots and radishes should be tender but still slightly crunchy. Overcooked vegetables will be mushy and unappetizing.
- Use a light and flavorful dressing: A simple vinaigrette made with olive oil, vinegar, honey, and salt and pepper is a good option. You can also add some chopped fresh herbs, such as cilantro or mint, for extra flavor.
- Serve the salad immediately: This will prevent the vegetables from becoming limp. You can garnish the salad with some chopped nuts, seeds, or crumbled cheese for extra flavor and texture.
Conclusion:
Carrot, orange, and radish salad is a refreshing and healthy salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. By following these tips, you can make sure that your carrot, orange, and radish salad is delicious and visually appealing.
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