Best 7 Carrot Zucchini And Radish Salad Recipes

CARROT RADISH SALAD

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.

GLAZED ZUCCHINI AND CARROTS

Steps:

• Place a large saute pan over medium-high heat. Add the olive oil and carrots to the pan and season with 1/2 teaspoon each salt and pepper. Cook, tossing occasionally, until the carrots are crisp-tender, about 8 minutes.
• Add the zucchini to the pan and cook until slightly softened, about 2 minutes. Stir in the butter, orange juice and sugar and cook for 1 minute more. Toss to coat all of the vegetables in the glaze. Remove from the heat and stir in the chives. Serve immediately.

ROASTED ZUCCHINI AND RADISHES

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 1/4 cup 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 3 tablespoons 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.

ROASTED ZUCCHINI AND RADISHES

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.

GRATED CARROT, KOHLRABI AND RADISH SALAD

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.

HEIRLOOM CARROT AND RADISH SALAD

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.

CARROT AND RADISH SALAD

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.