Select Page

Carrot, Radish & Red Onion Salad

with Rosemary


Eat the rainbow of vibrant vegetables in this fresh and light salad with lots of satisfying crunchy textures. Nutrient-dense with antioxidants which help protect against chronic disease and promote heart and immune health. 


Shop your local farms and farmers’ markets for thoughtfully grown in-season vegetables.

  • Serves2 - 4
  • Cooks in 0
  • Prep time 10 mins
  • Make in advance
  • Light & Fresh
  • Low Carb

    Low-Carb recipes have a low carbohydrate count.  No sugar, no grains; no legumes, no starchy vegetables, no high sugar fruits or milk.

  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.

  • Heart Healthy

    Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.


adds to shopping list

  • 4 handfuls salad greens
  • 1 large carrot - thinly slice
  • 1 radish - daikon | watermelon
  • 2 red radishes - julienne | matchstick
  • ½ red onion | shallot - thinly slice
  • 1 tsp rosemary - finely chop



Carrot, Radish & Red Onion Salad with Rosemary


WASH all your vegetables. You can peel watermelon, radish, + carrot if you like.


THINLY SLICE Julienne | matchstick radishes – see photo gallery boards.


THINLY SLICE carrot into disks. Cut the red onion in half, peel and thinly slice. Finely slice & chop the rosemary leaves.


PLATE divide salad green between plates. Layer over carrot + radish slices. Top with red onion + sprinkle with rosemary. Alternatively, toss all salad ingredients together well.


SERVE with salad dressing like Orange Cider Vinaigrette or Oil-free Orange Vinaigrette 


STORE salad un-dressing in the fridge in a glass container with a lid. 


Serving Ideas
Orange Cider Vinaigrette
Oil-free Orange Vinaigrette
top with Cider & Spice Roasted Nuts.

with Cranberry & Orange Salsa
drizzle with oil + vinegar and sprinkle with salt
add Spiced Sweet & Purple Potatoes & Chickpeas
toss with Chive & Thyme Herbal Dressing
drizzle with Miso Jalapeno Satay Sauce
serve on a bed of salad greens with Hummus
served dolloped with Kale & Green Bean Pesto
make a Spicy Roasted Veggie Bowls

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

JULIENNE = matchstick cut – see photo gallery for knife skills.


ADD | SWAP for vegetables like hakurei salad turnips, celery, celeriac, yellow beetroot, kohlrabi, cucumber, peppers, fennel, apple, bok choy, cabbage. 


ADD HERBS like chives, scallions, parsley, cilantro, dill, chervil, nasturtiums, edible flowers.


ADD LEAFY GREENS like lettuce, romaine, endive, chicory, radicchio, arugula, red cabbage, bok choy, frisee.


THERAPEUTIC DIETS – Adapt the recipe and ingredients according to your healthcare provider. Please remember to read food ingredient labels. 

Cook with Confidence

Support your Health

Make healthy taste great

Chef's Table

Membership $12 / mth


Our Recipe Membership Plans

take the guesswork out of what to cook each week
"how to" help for sustainable dietary changes
support your health
follow the seasons ~ local farm's & markets


Whole Plant Life

Membership $9 / mth


Our latest nourishing in-season recipes ~ eat to THRIVE

Member Recipe

Basil, Kale & White Bean Pesto Dip

Member Recipe

Chickpea, Corn & Quinoa Salad

Member Recipe

Oil-free Summer Fruit Crumble

Member Recipe

Shaved Cucumber & Summer Squash Salad with Blossoms