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Simple green radish salad with carrots

Simple Green Radish and Carrot Salad

Light, juicy, crisp - freshness on a plate! A simple green radish and carrot salad comes together fast and disappears just as quickly. Serve it as a dish on its own, a slimming snack, or - more traditionally - as a side for meat or fish. It's great for anyone watching their weight or observing fasting days, and it's just plain delicious!

BLUE-EYED

Recipe author

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Composition / ingredients

Servings:

Radish (green or daikon)

Carrots (medium)

Apples

Pomegranate (optional)

Salt

Sugar (1/3 tsp or a pinch)

0.33

Ground pepper blend

Fresh herbs (for garnish, optional)

Olive oil (unrefined, extra-virgin, cold-pressed)

Lemon juice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 1 g

Fats 47 % 7 g

Carbohydrates 47 % 7 g

101 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make green radish salad? Just grate and dress it! That's the bare-bones version. But why not treat ourselves and round out the flavor a bit? Take an apple (any kind) and something tart. I used pomegranate seeds; you could use a few lingonberries or small cranberries.
Step 2:

It's better to dress this with vegetable oil - the carrots are absorbed better that way. Use whatever oil you like; olive or sunflower are tried-and-true and delicious. Choose a fragrant, unrefined one. Add a little fresh lemon juice to the oil - that's the fastest, tastiest dressing.
Step 3:

Then wash the vegetables and fruit well and peel the root vegetables. Remove the pomegranate seeds - 2 tablespoons was enough for me, but you may want more. If you don't care for it, leave the pomegranate out or swap it for a tart berry.
Step 4:

Grate the carrots straight into a deep salad bowl.
Step 5:

You can use a julienne grater for Korean-style carrots, a food processor, or a tool like this one. The goal is fine, tender shreds, with all the juice staying in the vegetable.
Step 6:

Then grate the green radish. (Chinese or Margelan radish - you can substitute daikon. The black kind is an acquired taste; it can be very bitter or sharp, which not everyone likes.)
Step 7:

Grate the apple last - I don't peel it. Apple browns quickly.
Step 8:

That's why the dressing should be ready by now. Dress it without delay - the lemon juice keeps the apple from browning and the salad stays pretty. Mix everything well, then add salt, pepper, and a pinch of sugar to taste. Mix again and taste, finding the balance you like.
Step 9:

Serve the salad right away. Garnish with herbs if you like and sprinkle pomegranate seeds on top. This salad isn't made ahead - all the ingredients are juicy and release their liquid almost as soon as you add the seasonings, so enjoy it while it's fresh. (Though I love the juices that pool at the bottom and savor that last bite.)

The base of this simple salad is radish and carrot. But home cooks have learned all sorts of variations - no Michelin stars, but every bit as tasty.
What can you add to this base? Not all at once, of course, but take your pick: apple, celery, lettuce, cabbage, beet, bell pepper, mushrooms, croutons, citrus zest, nuts. Various herbs, onion or leek, lingonberries, cranberries, pomegranate seeds, garlic, sugar, or liquid honey.
We love different dressings too, alongside the one shown here. Depending on the add-ins, you can add vinegar to the oil. Some people like to add a little sour cream, or mix it half-and-half with mayonnaise and garlic, or use yogurt.
The flavor is always different, and there are so many ways to experiment! You're sure to find one to try.
Keep in mind that no recipe or food is unconditionally good for everyone or unconditionally bad for everyone. As with medicines, nutrition has its indications and contraindications and individual daily intake amounts, and for most people it's all highly personal. There are also plenty of "healthy eating" myths (e.g. "fat is bad") that distort the very idea and spread online and in the media in that distorted form. So remember that any "healthy" recipe is only loosely related to healthy eating - don't take it as dogma. And even if the recipe author, a "healthy-eating expert," nutritionist, or fitness trainer calls something healthy or harmful, it may not be so for you personally. The site's view on healthy eating may differ from the recipe author's!