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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Dear Ms. Nancy, Thank you for teaching me how to cook. A lot of my skills have developed through cooking. Cooking has also given me a bigger appetite for more foods. I can also make my own cook book! Some of my favorite foods that I've cooked with you are butter, date candys, tzatziki, pickles and potato leek soup. Thanks for giving me my cooking skills. Love, R. (8 years old)