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Radish, Carrot & Cilantro Salad
April 15, 2026
Thin-sliced radishes and carrots with green onion and cilantro in a bright lemon–orange dressing—great with tacos or anything off the grill.
This version follows Christina Baldwin’s radish, carrot & cilantro salad as featured on Taste of Home (Test Kitchen–approved). For full community notes and nutrition as published there, see the original link above.
Radish, Carrot & Cilantro Salad
Adapted from Christina Baldwin’s reader recipe, as published by Taste of Home—make it ahead; an hour in the fridge lets the flavors meld.
Prep: 20MCook: 1H chill (inactive)Serves: 12 (about 2/3 cup each)
Ingredients
- 1½ lb radishes, trimmed and sliced very thin
- 1½ lb medium carrots, peeled and sliced thin
- 6 green onions, chopped (white and green parts)
- ¼ cup coarsely chopped fresh cilantro
- 1 tsp grated lemon zest
- 1 tsp grated orange zest
- 3 tbsp fresh lemon juice
- 3 tbsp fresh orange juice
- 2 tbsp extra-virgin olive oil
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
Method
- Combine the radishes, carrots, green onions, and cilantro in a large bowl.
- In a small bowl, whisk the citrus zests and juices with the olive oil, salt, and pepper until emulsified.
- Pour the dressing over the vegetables and toss until everything is evenly coated.
- Cover and refrigerate at least 1 hour before serving so the salad chills and the flavors come together.