Carrot and radish salad

Ingredients

• 125 mlrice vinegar
• 3 tbspcaster sugar
• 1 tspsalt
• 5 largecarrots, shredded or julienned
• 150 gradishes, thinly sliced
• 2 tbspsesame seeds, toasted
• to tasteseasoning

Instructions

1. 1

   Make the dressing

   Bring the rice vinegar, caster sugar and 1 tsp salt to the boil in a pan. Cook for about 2–3 minutes, until syrupy, then take off the heat and leave to cool.

2. 2

   Dress the vegetables

   Put the carrots and radishes in a bowl and pour over the cooled dressing. Chill for at least 1 hour so the vegetables stay crisp.

3. 3

   Finish and serve

   Just before serving, sprinkle over the sesame seeds and season to taste.

What is carrot and radish salad?

This is a crunchy vegetable side with a light, sweet-and-sour dressing. Its rice vinegar and sesame give it an Asian-style flavour, while the carrots and radishes make it simple to prepare in a generous batch.

The key to this version is letting the dressing cool before it meets the vegetables, then chilling the salad so the flavours mingle without losing the vegetables’ crisp bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 59 calories, 1g protein, 10g carbs, 2g fat.

The carrots provide most of the carbohydrate, while the sesame seeds contribute most of the fat and a little protein. Pair a serving with a protein-rich main and another vegetable or grain dish for a more complete plate.

Cut the vegetables evenly

Carrots: shredding or julienning them gives plenty of surface area for the dressing to cling to. Aim for similarly sized pieces so the salad is easy to eat.

Radishes: slice them thinly for a delicate crunch that balances the denser carrot.

Get the dressing right

Sugar and vinegar: simmer them with the salt until the mixture turns syrupy, about 2–3 minutes. Keep an eye on the pan; the aim is a lightly thickened dressing, not a hard caramel.

Cooling: let the dressing cool before pouring it over the vegetables. This helps preserve their fresh texture.

Allow time to chill

Chilling: leave the dressed vegetables in the fridge for at least 1 hour. This gives the vinegar time to season them while they remain crisp.

Serving: add the toasted sesame seeds just before serving so they keep their contrast and do not sit in the dressing for too long.

Toast the sesame seeds

Toasting brings out the seeds’ nutty flavour and adds a little extra crunch. If they are not already toasted, warm them briefly in a dry pan, stirring often, and let them cool before adding.

What to serve it with

Serve this salad alongside grilled or roasted mains, or add it to a spread of rice, noodles and other sharing dishes. Its sharp dressing works especially well as a fresh counterpoint to richer foods.

Recipe notes & tips

• Shred or julienne the carrots finely for a more even mix with the sliced radishes.
• Use a pan large enough to simmer the vinegar and sugar without splashing.
• Cool the dressing fully before adding it to the vegetables.
• Keep the salad covered while it chills in the fridge.
• Sprinkle on the sesame seeds just before serving for the best crunch.

Variations

• Add cucumber: slice it thinly and mix it in just before serving for extra freshness.
• Use a vegetable peeler: shave the carrots into ribbons for a different texture.
• Add spring onions: finely slice them for a mild savoury note.
• Boost the heat: add a little finely chopped chilli to the dressing.
• Try black sesame: use it in place of the toasted sesame seeds for a striking finish.

Common mistakes to avoid

• Adding hot dressing: it can soften the vegetables; let the dressing cool first.
• Overcooking the dressing: it may become too thick; stop once it turns syrupy, after about 2–3 minutes.
• Cutting the radishes too thickly: they can overwhelm the salad; slice them thinly.
• Skipping the chill: the flavours will be less integrated; refrigerate for at least 1 hour.
• Adding sesame too early: it can lose its crunch; scatter it over the salad just before serving.

How to store

Keep the salad covered in the fridge and eat within 2 days for the best texture. It is best served cold and does not need reheating; add the sesame seeds just before serving if storing the salad ahead.

Frequently asked questions