Carrot, Zucchini and Radish Salad
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- ⅓cup mayonnaise
- 2¼tablespoons cider vinegar
- ¾teaspoon salt
- ¾teaspoon freshly ground black pepper
- 5medium carrots (about 12 ounces), peeled and shredded (about 3¾ cups)
- 2zucchini (1 pound), trimmed, washed, cut lengthwise into ¼-inch slices, which are then stacked and cut into ¼-inch julienne strips (about 3 cups)
- 18radishes (about 8 ounces), cleaned and finely sliced (1½ cups)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
135 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 6 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 2 grams protein; 428 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Combine mayonnaise, vinegar, salt and pepper in a bowl large enough to hold the salad.
- Step 2
Add prepared vegetables to dressing, and toss to combine. Let stand for at least an hour to soften the vegetables slightly before serving.
Private Notes
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Cooking Notes
Bridget
Apparently this recipe can be called "A Good Way to Get Grandchildren to Eat Radishes and Zucchini". Everyone at the table liked it, and it was easy to pull together on short notice. A winner.
REM215
I've made this several times and it's always a hit. I've been asked for the recipe and it's embarrassingly simple! I don't know why it doesn't get any love from the NYT Cooking community
Bridget
Apparently this recipe can be called "A Good Way to Get Grandchildren to Eat Radishes and Zucchini". Everyone at the table liked it, and it was easy to pull together on short notice. A winner.
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