Carrot, Zucchini and Radish Salad
Published May 18, 1993
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
⅓ cup mayonnaise
2 ¼ tablespoons cider vinegar
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
5 medium carrots (about 12 ounces), peeled and shredded (about 3 ¾ cups)
2 zucchini (1 pound), trimmed, washed, cut lengthwise into ¼-inch slices, which are then stacked and cut into ¼-inch julienne strips (about 3 cups)
18 radishes (about 8 ounces), cleaned and finely sliced (1 ½ cups)
Nutritional analysis per serving (6 servings)
11 grams carbs; 5 milligrams cholesterol; 139 calories; 3 grams monosaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 3 grams fiber; 435 milligrams sodium; 2 grams protein; 6 grams sugar
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.
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Preparation
- 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
Comments
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.
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
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.