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Black Radish Salad with Carrots and Apples

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Adjust Servings:
100g of Black radish
100g of Apple
100g of Carrot
50g of Celery rib
15g of Celery leaves
50g Fennel bulb
1 tbsp. of Raisins
30g of Walnut
1 tbsp. of Extra Virgin olive oil
1 tsp. of Lemon juice
1/2 tsp. of Honey
pinch of Salt

Black Radish Salad with Carrots and Apples

  • Dairy-Free
  • Gluten-Free
  • Vegetarian
  • 15 min
  • Serves 2
  • Easy




Where do you get vitamins in winter? That’s a very important question. Do you know the answer? Use seasonal and regional vegetables on a daily basis!  But in summer it’s easy to chop a salad and well done, but in winter, it seems that besides potatoes and cabbage there are no vegetables at all. That’s the secret: just use whatever grows, even if it looks or tastes unusual.

For me, black radish is one of the unusual foods. Yes, I remember the strange combinations of black radish with honey in a glass, probably for this reason, I associated black radish more with medicinal treatment than with nutrition.

 But it is very tasty and the most useful of all its congeners. Let’s remedy the situation and make a super vitamin winter salad out of black radish! Use any crunchy vegetables and greens available in your area!

Bon Appétit!

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Wash and dry the raisins well. Chop nuts up coarsely.


Peel the radish and cut it into thin strips or grate it on a special grater. Do the same with the carrots. Cut the celery stalks into thin slices. Remove the seeds from the apples then cut the apples into four pieces and cut each piece into thin slices. Cut the fennel into thin slices very last as it will quickly turn dark.


Place all the ingredients in a medium size bowl and add the raisins and nuts. Season the mixture with salt, olive oil, honey and lemon juice. Mix everything well, taste the salad and adjust it if necessary. The salad should be served at once. At first, the salad will be crunchy but then it will soak in the juice and the vegetables will become softer.

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