Carrot Zucchini And Radish Salad Recipes

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CARROT, ZUCCHINI AND RADISH SALAD



Carrot, Zucchini and Radish Salad image

Provided by Jacques Pepin

Categories     salads and dressings, side dish

Time 15m

Yield 6 servings

Number Of Ingredients 7

1/3 cup mayonnaise
2 1/4 tablespoons cider vinegar
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
5 medium carrots (about 12 ounces), peeled and shredded (about 3 3/4 cups)
2 zucchini (1 pound), trimmed, washed, cut lengthwise into 1/4-inch slices, which are then stacked and cut into 1/4-inch julienne strips (about 3 cups)
18 radishes (about 8 ounces), cleaned and finely sliced (1 1/2 cups)

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

ROASTED ZUCCHINI AND RADISHES



Roasted Zucchini and Radishes image

Categories     Vegetable     Side     Roast     Vegetarian     Radish     Zucchini     Vegan     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

2 pounds zucchini
7 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
3 bunches large radishes (2 1/4 lb total with greens), greens discarded
Special Equipment
2 large (17- by 11-inch) shallow baking pans

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.

HEIRLOOM CARROT AND RADISH SALAD



Heirloom Carrot and Radish Salad image

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

5 large heirloom carrots, peeled
1 cup thinly sliced radishes
2 medium green onions, finely chopped
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
1 tablespoon black sesame seeds
2 cloves garlic, finely chopped
1 medium lime, juiced
1 tablespoon honey
4 tablespoons extra-virgin olive oil
salt and ground black pepper to taste

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

ROASTED ZUCCHINI AND RADISHES



Roasted Zucchini and Radishes image

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

2 lbs zucchini
3 -4 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
3 bunches large radishes, greens discarded (2 1/4 lb total with greens)

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

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