Moroccan Radish and Carrot Salad

April 9, 2009

Moroccan Radish and Carrot Salad

Submitted by Lorraine Glazar, Tucson CSA
Adapted from a recipe on

Three servings

8 ounces carrot, shredded
3-4 radishes, thinly sliced
½ onion, cut in ½ inch dice
¼ cup cilantro (you can chop it or just pull the leaves from the stems)
1 ½ tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon orange juice
¼ teaspoon orange blossom water (optional)
Pinch cinnamon
Salt and pepper

Combine carrots, radishes, onion and cilantro in a bowl.  Place olive oil, lemon juice, orange juice, water, cinnamon and salt and pepper in a small jar and shake thoroughly, then pour over the vegetables.

One Response to “Moroccan Radish and Carrot Salad”

  1. Lorraine Glazar Says:

    I made this this past weekend and soaked the grated radishes in cold water prior to draining thoroughly and combining with carrots. This also helped reduce some of the radish sharpness.

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