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carrot and radish slaw in a white bowl from overhead

Radish Salad


A paleo friendly and gluten-free shredded salad with watermelon radishes, carrots and maple ginger vinaigrette. It is a refreshing break from green salad for the early spring.


  • 3 cups julienne cut or shredded carrots (about 5 large)
  • 1 cup julienne cut watermelon radishes, or any variety radish including Daikon
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon reduced-sodium tamari or 2 teaspoons coconut aminos
  • 2 teaspoons pure maple syrup, preferably dark
  • 1 teaspoon finely grated ginger root, preferably grated with a rasp-style grater
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • ½ cup flat leaf parsley leaves, cut into tiny ribbons or chiffonade


  1. Cut the carrots and radishes into matchstick or julienne. (See notes.)
  2. Whisk vinegar, maple syrup, tamari (or coconut aminos), ginger, garlic and salt in a large bowl. Whisk in oil.
  3. Add carrots, radish and parsley.
  4. Toss to coat. Serve immediately or chill.


Cutting the Radishes and Carrots:

Watermelon radish and daikon radish can be easily cut into matchstick (or julienne) size pieces with a mandoline.

Hand Cutting: If you do not have a mandoline, you can cut them by hand by cutting the radish into thin slabs.  Stack a few up and then cut across the slabs into matchsticks.

Grate or Slice: Alternatively you can use a box grater or a food processor fitted with the grater attachment. For regular common red or pink radishes you can slice them or grate them with the food processor.

  • Prep Time: 15 minutes
  • Category: Salad
  • Method: No cook
  • Cuisine: American


  • Serving Size: 1 cup
  • Calories: 72
  • Sugar: 6 g
  • Sodium: 277 mg
  • Fat: 3 g
  • Saturated Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 3 g
  • Protein: 2 g

Keywords: carrot salad,carrot and radish salad,radish salad,radish slaw,shredded radish salad

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