m. c. de marco: The New Kitchen Cookbook

Carrot and Radish Salad

I googled quickly for something that would use up my lingering carrots and radishes and could be served not hot, but without shredding. I made this one up out of a couple of other recipes, Carrot Salad and Roasted Radishes.



  • ¼ tsp. ground cumin
  • ½ tsp. ground ginger
  • 1 T. toasted sesame oil
  • 1 T. untoasted sesame oil
  • 1 T. olive oil
  • 2 T. soy sauce
  • 1 T. lemon juice
  • black pepper to taste


  • about 2 lbs. carrots
  • about 15 radishes, halved or quartered
  • chopped parsley to taste


  1. Trim, peel, and boil or roast carrots to desired tenderness.
  2. Roast radishes 20–25 minutes at 420°.
  3. Cool and chop carrots to a matching size.
  4. Mix dressing and dress.