rainbow carrots, water- melon radish and blood orange salad

March 23, 2014 • Nancy Wolfson-Moche

I went to the green market here in Florida and found multi-colored organic carrots from Pahokee and organic blood oranges from south Florida.  I cut the carrots and what was left of Friday’s watermelon radish into long, slim matchsticks to create a light, sweet Sunday morning salad.


serves 2


1 yellow carrot, with top

1 purple carrot, with top

1 orange carrot, with top

¼ watermelon radish

one blood orange

pinch sea salt

Process   Cut the leafy green tops off the carrots. Wash ¼ cup of them and set aside.


Scrape any tiny white “hairs” and rough spots from the skin of each of the carrots.


Wash them.  Slice each carrot into eight-of-an-inch-thick ovals by cutting on the diagonal. Cut each oval lengthwise into about 6-7 thin matchsticks.


Set aside. Peel the radish and slice it into similarly-sized matchsticks.


Chop the leafy green carrot tops  and set aside.


Build each salad on a separate plate by layering some of the orange, yellow


and purple carrot sticks with the pink watermelon radish on top.


Save a few sticks of each color and add them to the top of the salad. Garnish it with the chopped green carrot tops. Sprinkle a pinch of sea salt on top. Cut the blood orange in half; cut each half into 3-4 sections; peel them


and scatter on the top and around the edges of the salad.



©Nancy Wolfson-Moche 2014

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Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).