Carrot, radicchio, and scallion salad

Contributed by Preston Maring, MD

Carrot, radicchio, and scallion salad

Turkey is not the main atraction for me at Thanksgiving. I tend to be more interested in the side dishes and have looked around for some without lots of butter and creme fraiche. And then, by chance, I found a bunch of multicolored carrots in my garden. Along with radicchio or red cabbage, scallions, etc, they made a great salad that would be good at holiday celebrations. It may not be a particularly beautiful dish, but it is light and tastes great.

Servings: 4


  • 2 cups grated carrots
  • 1/2 radicchio, thinly sliced
  • 1 bunch scallions, chopped
  • 2 tablespoons toasted sunflower seeds
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon Dijon mustard and sugar
  • Salt and freshly ground pepper to taste.


  1. Combine the balsamic vinegar, olive oil and mustard for the vinaigrette.  
  2. Toss everything.  
  3. Enjoy.

Nutrition information (per serving)

  • Calories: 100
  • Total fat: 6 g
  • Saturated fat: 1 g
  • Cholesterol: 0 mg
  • Sodium: 70 mg
  • Total carbohydrate: 12 g
  • Dietary fiber: 3 g
  • Total sugars: 5 g
  • Protein: 2 g

Nutrition calculation does not include added salt.