Best 9 Carrot Zucchini And Radish Salad Recipes
Carrot, zucchini, and radish salad is a delicious and refreshing dish that is perfect for summer gatherings or as a healthy side dish. This vibrant salad is packed with flavor and nutrients, and it's a great way to get your daily dose of vegetables. The sweetness of the carrots and zucchini pairs perfectly with the peppery bite of the radishes, and the tangy dressing adds a delicious finishing touch. Whether you're looking for a light and refreshing lunch or a healthy side dish for dinner, this carrot, zucchini, and radish salad is sure to please.
Check out the recipes below so you can choose the best recipe for yourself!
CARROT, ZUCCHINI AND RADISH SALAD
Provided by Jacques Pepin
Categories salads and dressings, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 428 milligrams, Sugar 6 grams
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
GRATED CARROT, KOHLRABI AND RADISH SALAD
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
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
ROASTED ZUCCHINI AND RADISHES
From Gourmet Magazine (June 2007). A really tasty and different way to do radishes. When roasted, they lose their bite and become almost sweet.
Provided by blucoat
Categories Vegetable
Time 45m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Put oven racks in upper and lower thirds of oven, then put baking pans on racks and preheat oven to 450°F.
- Halve zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Toss with 2 tablespoons oil, teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Halve radishes lengthwise, then cut crosswise into 1/4-inch pieces. Toss with remaining oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in another large bowl. Working quickly, spread zucchini in pan on lower rack and radishes in pan on upper rack.
- Roast vegetables, without stirring, until lightly browned and tender, 20 to 30 minutes, then toss together in a large bowl.
Nutrition Facts : Calories 52.4, Fat 4.2, SaturatedFat 0.6, Sodium 246, Carbohydrate 3.5, Fiber 1.2, Sugar 1.8, Protein 1.2
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
THAI CARROT & RADISH SALAD
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
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 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.
SHREDDED ZUCCHINI AND CARROT SALAD
Your food processor can make easy work of this pretty shredded salad. If you shred the vegetable by hand, add about 10 more minutes to the prep time. Taken from the "Quick, Healthy and Delicious Cooking" cookbook by BH&G.
Provided by jonesies
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 123.1, Fat 4.7, SaturatedFat 0.7, Cholesterol 0.4, Sodium 39.9, Carbohydrate 18.7, Fiber 2.9, Sugar 11.3, Protein 4.5
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
Tips:
- For the best flavor, use fresh, organic vegetables whenever possible.
- If you don't have a spiralizer, you can use a julienne peeler or a mandoline to create thin strips of carrot, zucchini, and radish.
- You can also use other vegetables in this salad, such as cucumbers, bell peppers, or snap peas.
- For a more flavorful dressing, use freshly squeezed lemon juice and olive oil.
- If you like spicy food, you can add a pinch of cayenne pepper or red pepper flakes to the dressing.
- This salad is best served immediately, but it will keep in the refrigerator for up to 3 days.
Conclusion:
Carrot, Zucchini, and Radish Salad is a refreshing, healthy, and flavorful salad that is perfect for a light lunch or dinner. It is also a great way to use up any leftover vegetables you may have. With its vibrant colors and delicious taste, this salad is sure to be a hit at your next gathering.
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