Simple Green Radish and Carrot Salad
Light, juicy, crunchy - freshness on a plate! This simple green radish and carrot salad is quick to make and just as quick to eat. Serve it as a standalone snack or, more traditionally, alongside meat or fish. It works well for those watching their weight and for certain fasting days - and it’s simply very tasty!
Updated : 02 March, 2026
Easy
About 30 min.
Ingredients
2
Carrot
1
Apple
40 grams
Pomegranate
to taste
Salt
0.33 teaspoon
Sugar
to taste
Ground pepper mix
to taste
Greens
Sauce
3 tablespoon
Olive oil
1 tablespoon
Lemon juice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make green radish salad? Simply grate and dress it! That’s the easiest version. But you can treat yourself and add a little more flavor. Take an apple (any kind will do) and something tart. I used pomegranate seeds; you can also add a few lingonberries or small cranberries.
Step 2
It’s healthier to dress it with vegetable oil - carrots absorb better that way. Use any oil you like. A reliable tasty option is olive or sunflower oil. Choose a fragrant, unrefined one. Add a little fresh lemon juice to the oil - this is the fastest and tastiest dressing.
Step 3
Wash the vegetables and fruit well and peel the root vegetables. Separate the pomegranate seeds; 2 tbsp was enough for me, but you might want more. If you don’t like pomegranate, you can skip it or replace it with a tart berry.
Step 4
Grate the carrot directly into a deep salad bowl.
Step 5
You can grate it on a Korean-carrot grater, in a food processor, or using a similar tool. The key is thin, delicate strips, while keeping all the juice in the product.
Step 6
Then grate the green radish (Chinese/Margelan). You can replace it with daikon. Black radish is an acquired taste - it can be quite bitter or spicy, which not everyone likes.
Step 7
Grate the apple last; I don’t peel it. The apple can darken quickly.
Step 8
That’s why the dressing should already be ready. Dress the salad right away - the lemon juice will prevent the apple from browning and the salad will stay pretty. Mix well, then add salt, pepper, and a pinch of sugar to taste. Mix again and taste - adjust to a balance you like.
Step 9
Serve the salad immediately. If desired, garnish with herbs and sprinkle pomegranate seeds on top. This salad isn’t made ahead of time: the ingredients are juicy and release liquid almost immediately after adding seasonings. So enjoy it promptly - though I personally love the released juices and finish the last portion with extra pleasure.
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