Shredded Spring Salad

As spring gets under way my menus become lighter. After several months of heavy, stick-to-your-ribs foods I welcome seasonal fare such as this simple salad. Spicy radishes and sweet carrots are mixed with crunchy cucumbers and then tossed in tangy vinaigrette.



Prepare the cucumbers by peeling and removing the seeds. The seeds scoop out pretty easy with a soup spoon. Just cut the cucumber lengthwise and scrape the spoon down the center.

Wash and peel the carrots.

Wash and remove the tops of the radishes.

Place all the veggies in a food processor with a shredding blade and pulse until grated. You can also use a hand grater. Set aside.

Whisk together the first 4 ingredients. Slowly add the olive oil, whisking as you pour.

Drizzle the dressing over the shredded veggies and toss.

Cover and chill for several hours. This will keep for about 2 days in the refrigerator.


Time to prepare: 45 minutes.

This recipe is vegetarian.


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