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6–8
Easy
By Kim Kushner
Published 2015
The two ingredients I have in my fridge at all times are carrots and radishes. That’s pretty much how they found their way into this salad, and it has been a Sunday night staple in our home ever since. I use shredded kale, but you can substitute any shredded lettuce you like. Color, crunch, and a good dressing—everything I think a salad should have—are all here. If you have a mandoline, use it to slice the carrots and radishes as thinly as possible.