Carrot, Radish, and Cucumber Salad

Carrot, Radish, and Cucumber Salad

Sturdy enough to resist wilting, this light, healthy salad lasts until lunchtime and can be made the night before.
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people


  • 3 medium carrots
  • 1 large daikon radish (Or swap for 6-8 small red radishes)
  • 3 medium cucumbers
  • 1/4 cup dried cranberries
  • 1/4 cup parsley
  • 4 tbs olive oil
  • 2 tbs lemon juice
  • 3 tbs apple cider or rice vinegar
  • 1 tbs sesame seeds
  • Salt and pepper, to taste


  • Using a vegetable peeler, cut the carrots, cucumbers, and radish into long strips.
  • Combine cranberries, parsley, olive oil, lemon juice, and vinegar in a food processor. Pulse to emulsify. Alternatively, combine olive oil, lemon juice, and vinegar in a measuring cup and whisk to emulsify, then toss the cranberries and parsley in after.
  • Pour the dressing over the sliced vegetables and toss to coat. Sprinkle on the sesame seeds as well as salt and pepper to taste.
  • Can be served immediately, but it's better if it rests 5 -10 minutes before serving. Re-toss before serving if you let it sit.


Want to make it a meal? Add quinoa and nuts for a powerhouse protein kick. We like pepitas or walnuts for this.