A colorful, crisp salad with fresh radishes and carrots

Votes: 3

How to Make - Crispy, Colorful Salad with Fresh Radish and Carrots

Time: 20 min.
Complexity: easily
Servings: 6

This colorful salad tastes as good as it looks, thanks to a smooth peanut butter dressing. It's ready in just 20 minutes. All you need are brightly colored vegetables like carrots, radishes of various colors, and fresh cucumber. And to slice them beautifully and thinly, you don't need any special equipment. A regular vegetable peeler will do the trick!

"I try to cook so that every bite brings a gamut of flavors, so that the food evokes emotions. I love cooking, but I love experiencing even more, and this is the side of cooking I most want to describe. And above all, I rejoice in the fact that, no matter the origin of the dish, food on the table has the power to unite people," shares recipe author Katie Peaks, a television chef and developer of quick and easy recipes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Refueling

1 tbsp. creamy peanut butter
3 tablespoons extra-virgin olive oil, add more if needed
1 tbsp plain whole milk yogurt
Juice of 1 lemon

Fresh vegetable salad

2 bunches of lettuce
Half a sweet apple, such as Gala
2 large carrots of different colors, such as purple, yellow, or orange
Half a cucumber with smooth skin
4 different colored radishes (e.g. English Breakfast, Arbu, Easter, Globe)
1/4 cup shelled pistachios, coarsely chopped
1/4 tbsp. pomegranate seeds

Ingredient Substitution Suggestions

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Recipes with similar ingredients: apples, cucumbers, radish, leaf lettuce, carrot, pistachios, pomegranate, Peanut butter, lemon juice, yogurt

Cooking the dish according to the recipe:

Refueling:

Combine peanut butter, vegetable oil, yogurt, and most of the lemon juice. Mix well. Season with salt and pepper, and drizzle with olive oil if desired.
Salad of fresh vegetables and fruits:

Remove any damaged outer leaves from the lettuce, then cut the bunch lengthwise into wedges, quarters, or sixths if large.

Using a sharp knife, cut the apple into quarters and remove the core. Carefully slice the apple into thin slices and place in a bowl. Add a little lemon juice to prevent the apple from browning.
Using a Y-shaped vegetable peeler, slice the carrot and cucumber into strips and add them to the bowl with the apple. Slice the radishes into thin rounds, depending on their size, and add them to the bowl.
To serve, generously spread a small amount of dressing over the bottom of a long serving plate. Top with lettuce wedges. Arrange apples, radishes, carrot strips, and cucumber strips around and on top of the lettuce leaves. Sprinkle with pistachios and pomegranate seeds. Serve with the remaining dressing.

Chef's Note

If you have a mini food processor, use it to make the dressing. This recipe is also a great way to use up leftover peanut butter: just add the remaining ingredients and blend!