Crunchy Pea, Carrot, and Radish Salad: A Vibrant Summer Delight
40 minutes
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About Crunchy Pea, Carrot, and Radish Salad: A Vibrant Summer Delight
Craving a vibrant salad that bursts with fresh flavor? This Crunchy Pea, Carrot, and Radish Salad is a delightful mix of textures and tastes, perfect for a light lunch, brunch, or a healthy side dish.Sweet grated carrots and peppery radishes dance with crisp peas, all enhanced by a touch of aromatic spice. It's a symphony of garden-fresh goodness!This simple salad comes together in minutes, celebrating the best of seasonal ingredients. It's a healthy and delicious way to brighten any meal.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Spices and Oil
- 1 tsp Oil
- 1 tsp Salt black
- 1 tsp Coriander ground
- 1 tsp Dry Mango Powder dry mango powder
- 1 tsp Pepper black
- 1 tsp Cumin Seeds
Instructions
- Thoroughly squeeze out any excess water from the grated radish and carrot. This prevents the salad from becoming watery.
- In a pan, heat the oil over medium heat. Add the cumin seeds and let them sizzle until fragrant and slightly browned. This blooming process releases their aromatic oils.
- Add the black salt, ground coriander, amchur (dry mango powder), and black pepper to the pan. Stir well to combine.
- Add the peas to the pan and cook for 4-5 minutes, or until they are tender-crisp and heated through.
- Combine the seasoned peas with the grated carrot and radish mixture. Toss gently to ensure the peas are evenly distributed.
- Serve immediately and enjoy the vibrant flavors and textures of this refreshing salad.
Recipe Notes
Good To Know
- For extra crunch, quickly toss the peas in a hot pan with a teaspoon of oil until they blister slightly—this intensifies their flavor and adds a delightful texture contrast to the salad.
- If serving for a festive occasion, use a vegetable peeler to create thin carrot and radish ribbons instead of grating, then arrange them in alternating layers for a more striking presentation.
- Try substituting dry mango powder with a squeeze of fresh lime or lemon juice for a tangier finish and a burst of citrus aroma.
- To make this salad ahead of time, keep the dressing separate and toss everything together just before serving to maintain the crunch and vibrancy of the vegetables.
Expert Tips
- For a heartier salad, add cooked quinoa or chickpeas for extra protein and fiber.
- Customize the spice level by adding a pinch of red pepper flakes or a dash of your favorite hot sauce to the dressing.
- If you don’t have fresh herbs on hand, a sprinkle of dried dill or mint can also enhance the flavor profile.
Storage Instructions
- Store leftover salad in an airtight container in the refrigerator for up to 2 days. It's best to store the dressing separately and toss it with the salad just before serving to prevent the vegetables from becoming soggy.
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Recipe Nutrition
Calories: 46kcalCarbohydrates: 6gProtein: 1gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 1140mgFiber: 2gSugar: 3g
Kanwaljeet Chhabra
Articles: 80
5 Comments
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This looks so tasty! Thank you.
Looks so flavorful! Thanks for posting.
Absolutely mouthwatering! Great share.
Such a perfect dish! Thank you.
This looks amazing! Thanks for sharing.