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White Radish and Carrot Salad

Radish Salad

I make the yellow-white salad you see on our expecting-guests table quite often – both for guests and for the family. It is white radish and carrot salad. Super easy to make, delicious and good for you all the way.  I spotted the recipe long ago in two of my favorite Turkish cookbooks -“Sultan’s Kitchen” by Ozcan Ozan and “The Turkish Cookbook” by Nur Ilkin and Sheilah Kaufman (happy to have met Sheila Kaufman!). The salad is made up of two main ingredients, radishes and carrots but more radishes than carrots.  I, however, like to give the two vegetables an equal right to shine so I use them in approximately same amounts.

So what you need for this salad is white radish, carrots, fresh herbs and olive oil-lemon or olive oil-vinegar mixture for dressing. You can either mix the ingredients together as it is suggested in the first book, or, for a better visual appeal, arrange one vegetable around the other, per second book. No one will disqualify you for either method.

I find mixing the vegetables yields a better result taste-wise as the two get a chance to blend and soak up the dressing nicely, but you can’t beat the beauty of the second method. So it is really up to you to decide. As you can see in the picture, I went for visual the day I had guests.

White Radish and Carrot Salad
Adapted from Sultan’s Kitchen by Ozcan Ozan and “The Turkish Cookbook” by Nur Ilkin and Sheila Kaufman

You can play with the amount of carrots and radishes to your liking – there are really no clear-cut rules for it. Both books suggest using daikon radishes which I like. You can use white turnip instead but daikon has a milder taste and is crispier and is therefore more recommended.

Serves about 4

2 large carrots, peeled and coarsely grated
2 medium white radishes (also know as daikon radish, Japanese radish, Oriental radish), peeled and coarsely grated
Chopped fresh Italian flat-leaf parsley
Chopped fresh scallions, green and white parts
Black olives, to garnish

3-4 tablespoons extra-virgin olive oil, or more to taste
Freshly squeezed juice of 1 lemon
Salt, to taste
Ground black pepper, to taste

Method 1: Place the grated radishes in the center of a shallow platter. Arrange the grated carrots around the radishes. In a small bowl, whisk together the ingredients for the dressing and drizzle over the salad. Sprinkle parsley and scallions on top. Arrange the olives around the edges for decoration. Serve.

Method 2: Combine all the ingredients including the dressing, in a mixing bowl. Mix, cover the bowl and refrigerate for at least 15 minutes before serving. Serve chilled or at room temperature.


  1. Feride, this is a salad I make quite often. As you say it’s very easy and healthy! I generally make it mixing two vegetables to have them absorb the dressing well. As for the dressing, I add a little pomegranate sauce into what you suggest. We love it with any kind of fish, chicken or meat. Great to see one of our favorite salads on your blog!

  2. I will try it today, and let you know:)) It seems to be tasty:))

  3. That’s an healthy and yum salad…

  4. ZERRIN – Thank you! Pomegranate sauce is such a great idea! I will definitely try it.

    SEVINJ – Enjoy!

    LUBNA KARIM – Thank you! Glad you like it.

  5. Feride, I have tried it, it was really tasty. I didnt have scallions and added red onion. I even forget to add salt, but even without it, it was yummy:)) I think for the next time I will not add onions at all:))

    Zerrin, btw it is great idea to add pomegranate juice and use it along with meat or fish:))

  6. Salam Feride,

    Thank you for such a yummy recipe! I will definitely give it a try.

    I do another salad which is very similiar in preparation to this one- Raw Beetroot Salad. All you do is you grate raw beetroot (normally I take 2 medium ones, and preferably organic asI find them very tasty) and then I add chopped fresh herbs- either parsley or cilantro, olive oil+fresh squeezed lemon juice dressing, salt and pepper to taste and mix it. Voila! :)
    I hope you like it!

  7. SAILA – Glad you like it. Enjoy! Thank you for the beet recipe. I make it that way too. A friend of mine adds graded radish and carrot, all fresh, to beets as well – all good. I love beets:) Thank you!

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