I make the white radish and carrot salad you see in the center of the table quite often, both for guests and for ourselves. Super easy to make, delicious, and good for you.
What you need for this salad is white radish, carrots, fresh herbs, and olive oil-lemon or olive oil-vinegar mixture for the dressing. You can either mix the ingredients together or, for a better visual appeal, arrange one vegetable around the other.
White Radish and Carrot Salad
Adapted from “Sultan’s Kitchen,” by Ozcan Ozan and “The Turkish Cookbook,” by Nur Ilkin and Sheila Kaufman
Serves about 4
Note: You can play with the amount of carrots and radishes to your liking; there are really no clear-cut rules for this. Both books suggest using daikon radishes, which I do. You can use white turnip instead, but daikon has a milder taste and is crispier and is therefore more recommended.
2 large carrots, peeled and coarsely grated
2 medium white radishes (also know as daikon radish, Japanese radish, and Oriental radish), peeled and coarsely grated
Chopped fresh Italian flat-leaf parsley
Chopped fresh scallions, green and white parts
Black olives, for the garnish
3-4 tablespoons or more to taste, extra-virgin olive oil
Freshly squeezed juice of 1 lemon
Ground black pepper
Method 1: Place the grated radishes in the center of a shallow platter. Arrange the grated carrots around the radishes. In a small bowl, whisk together the ingredients for the dressing and drizzle over the salad. Sprinkle the parsley and scallions on top. Arrange the olives around the edges for decoration. Serve.
Method 2: Combine all the ingredients including the dressing, in a mixing bowl. Mix, cover the bowl, and refrigerate for at least 15 minutes before serving. Serve chilled or at room temperature.
Feride, this is a salad I make quite often. As you say it’s very easy and healthy! I generally make it mixing two vegetables to have them absorb the dressing well. As for the dressing, I add a little pomegranate sauce into what you suggest. We love it with any kind of fish, chicken or meat. Great to see one of our favorite salads on your blog!
I will try it today, and let you know:)) It seems to be tasty:))
That’s an healthy and yum salad…
ZERRIN – Thank you! Pomegranate sauce is such a great idea! I will definitely try it.
SEVINJ – Enjoy!
LUBNA KARIM – Thank you! Glad you like it.
Feride, I have tried it, it was really tasty. I didnt have scallions and added red onion. I even forget to add salt, but even without it, it was yummy:)) I think for the next time I will not add onions at all:))
Zerrin, btw it is great idea to add pomegranate juice and use it along with meat or fish:))
Thank you for such a yummy recipe! I will definitely give it a try.
I do another salad which is very similiar in preparation to this one- Raw Beetroot Salad. All you do is you grate raw beetroot (normally I take 2 medium ones, and preferably organic asI find them very tasty) and then I add chopped fresh herbs- either parsley or cilantro, olive oil+fresh squeezed lemon juice dressing, salt and pepper to taste and mix it. Voila! 🙂
I hope you like it!
SAILA – Glad you like it. Enjoy! Thank you for the beet recipe. I make it that way too. A friend of mine adds graded radish and carrot, all fresh, to beets as well – all good. I love beets:) Thank you!