Heirloom Carrot and Radish Salad

As soon as fall comes, we start to see heirloom carrots in every grocery store. What’s better than enjoying fresh crunchy homemade carrot and radish salad? The dressing is so refreshing and the combination of the sweet honey, the tart lime, and the slightly bitter radishes make for a perfect recipe that can be enjoyed by all. It is a go to in our house.

Ingredients for Heirloom Carrot and Radish Salad

All you need is a few fresh vegetables, and some herbs, and voila! You have a recipe that everyone in the family can enjoy.

Ingredients List for Heirloom Carrot and Radish Salad:

• 5 large carrots
• 1 cup sliced radishes
• 2 green onions
• 1/4 cup fresh coriander / parsley / mint or a combination (optional)
• 1 tablespoon black sesame seeds
  • For the Dressing
• 2 cloves garlic
• 1 lime
• 1 tablespoon honey
• 4 tablespoons extra virgin olive oil
• salt and pepper to taste

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Prepping the Heirloom Carrots

I make this vegetarian recipe by grating them or if the mood strikes, by peeling them. Either way, it’s just as delicious. Start by washing and pat drying the vegetables. Use a grater to peel the root vegetable into a bowl till you have peeled the whole thing away and got stands like in the picture below. In the same bowl, slice the radishes really finely using a sharp knife, or use a mandoline to slice them.

If you prefer to grate the vegetables, that works too. Instead of peeling them, grate them into the bowl. Once the vegetables are ready, we can get the rest of the ingredients ready to go. Wash and finely chop the green onions. Wash and finely chop the fresh coriander (if using). Some people prefer parsley to coriander and since I like them both, I use whatever I have available. Mint goes very well with this too. Add them both to the bowl with the vegetable.

The Dressing

Now we can get the dressing ready. It’s a very easy, yet very delicious dressing. Smash and chop or grate your garlic into a small bowl. Squeeze the juice of the entire lime into the bowl and mix the two together. Let them sit for a couple of minutes. This helps the garlic get a little soft and allows it to lose the raw garlicky taste. If you are ok with the raw taste, you can skip the resting of the garlic bit.

Now add the honey, salt, and pepper to the bowl and mix it really well. Allow the lime and honey to become one and then pour in olive oil and using a whisk mix well as you are pouring the oil in. This helps the dressing get emulsified. Oil tends to get a little separated, but if you mix the dressing really well, it will not separate.

We are ready to mix the dressing into the bowl with the vegetables and enjoy our salad. Pour the dressing onto the vegetables and mix well so that the vegetables are well coated with the dressing. I tend to pour in half the dressing and taste it and then add more as needed. I generally end up using all of it, but sometimes if the root vegetables are smaller and I don’t have a large enough quantity, I end up saving some for the dressing for another time.

Alternative Serving Style for this Vegetarian Recipe

Serve soon after making it to enjoy the crunchiness of the vegetables. Enjoy the salad as a side to any protein. It’s a tremendously crunchy refreshing accompaniment to enjoy with any meal. I personally love all the combinations of colour. Adding a few thinly sliced red, yellow, or even green chilies, also adds to the deliciousness of the salad. The spiciness gives it a little more kick.

If you have leftover dressing, save it in an air tight container in the fridge, so that the refrigerator doesn’t smell like raw garlic. I tend to make a double batch and save it so that I can use it for other salads too.

Tried and Liked the Recipe?

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