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.