Raddish & Carrot Salad by @chieffoodieofficer

≈ 17 min

2 servings

🫜

120 g

Radish

🥕

80 g

Carrot

🧅

40 g

Onion

🌿

10 g

Coriander

🧅

75 g + 1 tbsp

Spring onions

🧂

1.5 g

Salt

⚫

3 g

Pepper powder

🌶️

1 tsp

Chilly powder

🌿

1 g

Oregano

🌶️

1 g

Chilli flakes

🫘

1 tbsp

Soya sauce

🧄

4.5 g

Garlic

🍬

4 g

Sugar

🌱

9 g

Sesame seeds

🥫

1 tsp

Chilly sauce

🍶

5 ml

Vinegar

🫒

30 ml

Olive oil

  1. Wash
    • radish
    • carrot
    • fresh coriander

    Wash the radish, carrot, coriander, and spring onion thoroughly under cold running water.

  2. Peel
    • carrot

    Peel the 1 carrot and grate it into a large mixing bowl.

  3. Trim
    • radish
    • carrot

    Trim and grate the 2 radishes into the bowl with the carrot.

  4. Chop
    • onion
    • fresh coriander
    • spring onion

    Finely chop 1/4 cup onion, 1/4 cup fresh coriander, and 1/2 cup spring onion.

  5. Add
    • onion
    • fresh coriander
    • spring onion

    Add the chopped onion, coriander, and 1/2 cup spring onion to the grated vegetables.

  6. Combine
    • soya sauce
    • garlic
    • sugar

    Combine 1 tablespoon soya sauce, 1 1/2 teaspoons chopped garlic, 1 teaspoon sugar, 1 tablespoon spring onion, and 1 tablespoon sesame seeds in a small bowl.

  7. Stir
    • red chilli sauce
    • vinegar

    Stir 1 teaspoon red chilli sauce and 1 teaspoon vinegar into the dressing mixture.

  8. Heat
    • olive oil

    Heat 2 tablespoons olive oil on the stovetop until hot but not smoking.

  9. Pour
    • olive oil
    • sugar
    • soya sauce

    Carefully pour the hot olive oil into the dressing and stir until the sugar dissolves.

  10. Season
    • salt
    • Chilli flakes
    • Carrot

    Season the salad vegetables with 1/4 teaspoon salt, 1 1/2 teaspoons black pepper powder, 1 teaspoon red chilli powder, 1 teaspoon dried oregano, and 1/2 teaspoon chilli flakes.

  11. Pour
    • radish
    • carrot
    • onion

    Pour the sesame soy dressing over the seasoned vegetables and toss thoroughly until evenly coated.

  12. Serve
    • Carrot
    • Onion
    • Spring onions

    Serve the salad immediately while the vegetables remain crisp.

Raddish & Carrot Salad by @chieffoodieofficer

≈ 17 min

2 servings

🫜

120 g

Radish

🥕

80 g

Carrot

🧅

40 g

Onion

🌿

10 g

Coriander

🧅

75 g + 1 tbsp

Spring onions

🧂

1.5 g

Salt

⚫

3 g

Pepper powder

🌶️

1 tsp

Chilly powder

🌿

1 g

Oregano

🌶️

1 g

Chilli flakes

🫘

1 tbsp

Soya sauce

🧄

4.5 g

Garlic

🍬

4 g

Sugar

🌱

9 g

Sesame seeds

🥫

1 tsp

Chilly sauce

🍶

5 ml

Vinegar

🫒

30 ml

Olive oil

Preparation Steps

  1. Step 1/12

    Wash the radish, carrot, coriander, and spring onion thoroughly under cold running water.

    🫜radish
    🥕carrot
    🌿fresh coriander
    🧅spring onion
    🪵cutting board

  2. Step 2/12

    Peel the 1 carrot and grate it into a large mixing bowl.

    🥕carrot
    🔪vegetable peeler
    🧀box grater
    🥣mixing bowl

  3. Step 3/12

    Trim and grate the 2 radishes into the bowl with the carrot.

    🫜radish
    🥕carrot
    🔪knife
    🪵cutting board
    🧀box grater
    🥣mixing bowl

  4. Step 4/12

    Finely chop 1/4 cup onion, 1/4 cup fresh coriander, and 1/2 cup spring onion.

    🧅onion
    🌿fresh coriander
    🧅spring onion
    🔪knife
    🪵cutting board
    🥄measuring cup

  5. Step 5/12

    Add the chopped onion, coriander, and 1/2 cup spring onion to the grated vegetables.

    🧅onion
    🌿fresh coriander
    🧅spring onion
    🫜radish
    🥕carrot
    🥣mixing bowl
    🥄spoon

  6. Step 6/12

    Combine 1 tablespoon soya sauce, 1 1/2 teaspoons chopped garlic, 1 teaspoon sugar, 1 tablespoon spring onion, and 1 tablespoon sesame seeds in a small bowl.

    🫘soya sauce
    🧄garlic
    🍬sugar
    🧅spring onion
    🌱sesame seeds
    🥣mixing bowl
    🥄measuring spoons
    🥄spoon

  7. Step 7/12

    Stir 1 teaspoon red chilli sauce and 1 teaspoon vinegar into the dressing mixture.

    🌶️red chilli sauce
    🍶vinegar
    🥣mixing bowl
    🥄measuring spoons
    🥄spoon

  8. Step 8/12

    Heat 2 tablespoons olive oil on the stovetop until hot but not smoking.

    🫒olive oil
    🥄measuring spoons

  9. Step 9/12

    Carefully pour the hot olive oil into the dressing and stir until the sugar dissolves.

    🫒olive oil
    🍬sugar
    🫘soya sauce
    🧄garlic
    🌶️red chilli sauce
    🍶vinegar
    🧅spring onion
    🌱sesame seeds
    🥣mixing bowl
    🥄spoon

  10. Step 10/12

    Season the salad vegetables with 1/4 teaspoon salt, 1 1/2 teaspoons black pepper powder, 1 teaspoon red chilli powder, 1 teaspoon dried oregano, and 1/2 teaspoon chilli flakes.

    🧂salt
    ⚫black pepper powder
    🌶️red chilli powder
    🌿dried oregano
    🌶️chilli flakes
    🥄measuring spoons
    🥣mixing bowl
    🥄spoon

  11. Step 11/12

    Pour the sesame soy dressing over the seasoned vegetables and toss thoroughly until evenly coated.

    🫜radish
    🥕carrot
    🧅onion
    🌿fresh coriander
    🧅spring onion
    🫘soya sauce
    🧄garlic
    🍬sugar
    🌱sesame seeds
    🌶️red chilli sauce
    🍶vinegar
    🫒olive oil
    🧂salt
    ⚫black pepper powder
    🌶️red chilli powder
    🌿dried oregano
    🌶️chilli flakes
    🥣mixing bowl
    🥄spoon

  12. Step 12/12

    Serve the salad immediately while the vegetables remain crisp.

    🥣mixing bowl
    🥄spoon

Composition

Ingredients

Types

Vegetables, Seasonings, Sweeteners, Seeds, Condiments, Oils

Ingredients

Radish, Carrot, Onion, Coriander, Spring onions, Salt, Pepper powder, Chilly powder, Oregano, Chilli flakes, Soya sauce, Garlic, Sugar, Sesame seeds, Chilly sauce, Vinegar, Olive oil

Notes

Onion (chopped), Coriander (as per taste), Spring onions (for the salad mixture, for the sauce), Salt (as per taste), Chilli flakes (mentioned in voiceover, amount not given), Soya sauce (for the sauce), Garlic (chopped, for the sauce), Sugar (for the sauce), Olive oil (heated)

Allergens

Sesame

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Low-Carb, Plant-Based

Calories

145 kcal

Macro nutrients

Protein: 2.5g, Carbohydrates: 14g, Dietary fiber: 4g, Sugars: 7g, Fat: 10g, Saturated fat: 1.4g

Nutritional Information

Minerals

Sodium: 510mg, Potassium: 350mg, Calcium: 65mg, Iron: 1.8mg

Vitamins

Vitamin A: 440µg RAE, Vitamin C: 16mg, Vitamin K: 38µg

Preparation

Time Information

Preparation

15 minutes

Cooking

2 minutes

Overall

17 minutes

Difficulty

Level

Easy (1/4)

Steps

12 steps

Equipments

Utensils

mixing bowl, knife, cutting board, vegetable peeler, box grater, measuring spoons, measuring cup, spoon

Appliances

Stove

Type

Type

Type Of Dish

Salad, Side Dish, Starter

Occasions

Lunch, Dinner, Summer, Winter

Origin

Source

Platform

instagram

Original Creator

@chieffoodieofficer

Origin

Cuisine

Indian, Asian

Geographic

India, Mumbai

Various

Aspect

Texture

Crunchy, Crisp, Juicy, Light

Flavors

Savory, Spicy, Tangy, Sweet, Umami, Garlicky, Herbaceous

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 30 min (Keep covered,Do not leave out longer because of the fresh cut vegetables), fridge : 1 day (Store in an airtight container,Best eaten immediately for maximum crunch,Stir before serving), freezer : 0 min (Not recommended,Raw radish and carrot lose their crisp texture after freezing)