Description
A refreshing and crunchy Carrot Radish Salad featuring fresh radishes and diced carrots tossed in olive oil, seasoned with salt, and topped with crumbled parmesan cheese. This simple, no-cook salad offers a delightful balance of peppery radishes, sweet carrots, and savory parmesan, perfect as a light appetizer or side dish.
Ingredients
Scale
Vegetables
- 20 radishes, quartered
- 4 medium carrots, diced
Dressing
- 2 tablespoons olive oil
- 1 teaspoon salt
Toppings
- 4 ounces parmesan, crumbled
Instructions
- Combine Vegetables: In a large bowl, add the quartered radishes and diced carrots. These fresh vegetables form the crisp base of the salad.
- Add Olive Oil and Toss: Pour 2 tablespoons of olive oil over the vegetables and toss thoroughly to coat all pieces evenly, which enhances the flavor and texture.
- Season with Salt: Sprinkle 1 teaspoon of salt over the salad and toss again to distribute the seasoning evenly throughout the mixture.
- Add Parmesan and Serve: Top the salad with 4 ounces of crumbled parmesan cheese. Serve immediately to enjoy the fresh, vibrant flavors, or let the salad sit on the counter for a few hours or refrigerate for up to a day to allow flavors to meld.
Notes
- This salad is best served fresh but can be stored refrigerated for up to 24 hours.
- Adjust salt to taste if preferred less salty.
- For added texture and flavor, consider adding chopped fresh herbs like parsley or chives.
- The parmesan can be substituted with a vegan cheese alternative to make it vegan-friendly.
