Carrot, Orange and Radish Salad Recipe

Name: Carrot, Orange and Radish Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 carrots; 6 radishes (or 4-inch piece daikon radish); 1 handful fresh mint leaves; 1 handful fresh cilantro leaves; 2 navel oranges; 1/2 teaspoon ground cinnamon; 1/2 teaspoon sugar; 1/2 lemon, juiced; 1 teaspoon orange flower water; Kosher salt

Servings: persons

1
Slice carrots and radishes as thinly as possible and add to a large bowl.
2
Add mint and cilantro.
3
Remove the peel and pith from the oranges.
4
Working over a bowl to catch the juice, cut between the membranes to remove the orange segments; add them to the carrots.
5
Squeeze the membrane to extract the rest of the juice and add the cinnamon, sugar, lemon juice, orange flower water, and salt, to taste.
6
Mix to dissolve sugar and salt.
7
Pour over the carrot mixture and gently toss to coat.
8
The salad can be served immediately but allowing it to sit for 1 or 2 hours will help the flavors to blend.
9
Just before serving, taste and adjust seasoning.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 carrots, 6 radishes (or 4-inch piece daikon radish), 1 handful fresh mint leaves, 1 handful fresh cilantro leaves, and more.

Yes, Carrot, Orange and Radish Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Carrot, Orange and Radish Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions