April 2, 2012

Radish-Carrot-Kale Salad (or Slaw)

It’s Spring. There’s a green mist on the trees, the crocuses and tulips have bloomed, and it’s time for spring-weather food. The kind that tastes like outside looks; crisp, colorful, and fresh. This is where it is. Inject color into your Monday.

1.  It’s totally time to take spring to the next level with this salad. These carrots are out of control pretty.

2. I love radishes. It’s pretty serious.

3. This kale is going make your Monday feel like Friday.

This salad is as easy as 1, 2, 3 to make and it makes a great addition to any meal. I may have even eaten it for breakfast today. I’ve eaten this salad a couple of different ways. I’ve added cucumbers. I’ve used balsamic vinaigrette to top it off. I’ve used just lemon juice, olive oil, and pepper. I’ve thrown my favorite coleslaw dressing on it. I’ve even eaten it for breakfast.

You really should eat it on a fork.

It’s easier to eat on a plate.

And don’t forget…

You could eat it with a date. Totally. I did.


1 bunch radishes

1 bunch carrots

1 bunch kale


Wash the carrots, radishes, and kale. If you want, peel the carrots. Slice the radishes fairly thin. Julienne the carrots. Chop the kale into thin strips.

Eat the salad.

4.0 from 1 reviews
Radish-Carrot-Kale Salad (or Slaw)
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4-6
crispy spring salad.
  • 1 bunch radishes
  • 1 bunch carrots
  • 1 bunch kale
  1. Wash carrots, radishes, and kale. Peel carrots if you want.
  2. Slice the radishes thin.
  3. Julienne carrots.
  4. Cut kale into thin strips.
  5. Toss with favorite dressing.





China April 14, 2012 at 3:54 am

those pictures are ridiculous. so pretty, this salad…

francie April 18, 2012 at 2:27 am

I am over the moon with your website & picture on Tastespotting.com. I’ve eaten this salad (thanks to you!) & it is delicious. I will NOT be eating it for breakfast.

David from SaladPride May 7, 2012 at 8:47 am

yummy and beautiful photography!

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