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)

(does not include added salt):

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