
A crisp, low-carb carrot and radish salad tossed in a tangy, sugar-free creamy dressing — bright, refreshing, and perfect for quick lunches or as a colorful side.

This crisp keto creamy carrot and radish salad has been one of my go-to light lunches and vibrant side dishes ever since I first experimented with sugar-free dressings. I discovered this combination on a spring afternoon when I had an abundance of garden radishes and a bag of matchstick carrots in the fridge. The contrast between peppery radishes and the sweet crunch of carrots, all wrapped in a tangy, creamy dressing, felt unexpectedly indulgent while staying firmly low-carb. It quickly became a dish that guests remarked on and family members requested on repeat.
What makes this salad special is the balance of textures and the clever use of simple, keto-friendly ingredients: thinly sliced radishes lend a sharp bite, matchstick carrots add satisfying crunch, and a dressing made with sour cream, mayonnaise, and sugar-free honey rounds everything into a silky, slightly sweet finish. It’s fast — fifteen minutes from start to finish — and it travels and stores well, which is perfect for meal-prep days or warm-weather gatherings. I often serve it alongside grilled proteins or tuck a scoop into lettuce cups for a light, refreshing lunch.
I remember bringing this to a backyard lunch; a skeptical cousin asked if it was really low-carb after the first bite because it tasted indulgent. My kids loved the creamy dressing and called it their "special veggie dip," which made me laugh. Small tweaks over time — more dill, less vinegar — led to the version I share here, and it’s become reliably popular at potlucks and weekday meals alike.
My favorite aspect is how adaptable it is — sometimes I add crumbled feta for a salty contrast or toss in toasted sunflower seeds for crunch. At a recent family picnic, everyone loved the brightness of the herbs and the creamy dressing; even skeptical eaters finished their plates. The simplicity makes it a reliable component in weekly meal planning and a trusted side when entertaining, because it pairs well with many mains.
Store leftovers in an airtight container in the refrigerator for up to three days. For the best texture, keep the dressing separate and toss just before serving if you plan to hold the salad longer than a day. Use glass containers with tight-sealing lids to preserve freshness and avoid refrigerator odors. To revive slightly softened vegetables, chill the salad in the coldest part of your fridge for at least 30 minutes before serving; the cold helps firm the vegetables and refresh the dressing.
If you want a dairy-free option, replace the sour cream with full-fat coconut yogurt or a plant-based sour cream; flavor will be tangier and slightly sweeter. Swap the mayonnaise for avocado oil mayonnaise for a milder taste or olive oil mayonnaise to bring subtle fruitiness. For a different herb profile, try tarragon instead of dill for an anise-like lift, or use cilantro for a fresher, brighter result. To reduce carbs further, cut the carrots to 1/2 cup and increase radishes to maintain volume.
Serve this salad alongside grilled salmon, roasted chicken thighs, or pork chops for a bright contrast. It also pairs well with Mediterranean plates — consider adding olives and feta to bridge flavors. For a casual lunch, spoon into butter lettuce leaves and top with sliced avocado or a hardboiled egg for extra protein. Garnish with extra dill, a sprinkle of lemon zest, or toasted sesame seeds for visual appeal and texture.
Root vegetables like radishes and carrots have long been staples in many regional cuisines because they store well and bring reliable flavor. Thinly sliced vegetables dressed in creamy or vinegar-based sauces are common across European and Middle Eastern tables, where simple, fresh preparations highlight seasonal produce. This version is a contemporary, low-carb adaptation that borrows from classic vegetable salads while prioritizing keto-friendly ingredients and minimal processing.
In spring, use baby radishes and tender young carrots for a milder flavor and prettier presentation. During autumn and winter, try adding roasted, chilled radish halves (which mellow with roasting) or swap some matchstick carrots for roasted golden beets in small amounts, keeping net carbs in mind. For holiday tables, top with toasted pecans and a few drops of lemon oil to bring a festive aroma without increasing carbs significantly.
Pre-slice radishes and portion matchstick carrots into single-serving containers for easy lunches. Keep the dressing in a separate squeeze bottle or small jar; combine just before eating to preserve crunch. If you prepare the entire salad ahead, stir gently before serving to redistribute dressing. Use durable meal prep containers and include a small paper towel in the container to absorb excess moisture for longer freshness.
Whether served as a light lunch or a colorful side, this creamy carrot and radish salad proves that low-carb eating can be fresh, vibrant, and utterly satisfying. Try it this week and adjust herbs or sweeteners to make it your own — it’s one of those simple, flexible dishes that rewards small experiments.
Slice radishes very thinly with a mandoline or sharp knife for the best texture and visual appeal.
Keep dressing separate if you plan to store the salad for more than a day to maintain crunch.
Use full-fat sour cream and mayonnaise for a richer mouthfeel and better satiety on low-carb plans.
Adjust the sweetness with a keto liquid sweetener if you don't have sugar-free honey on hand.
Chill in the refrigerator for 30–60 minutes before serving to let flavors meld without losing too much crunch.
This nourishing keto creamy carrot and radish salad recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
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This recipe looks amazing! Can't wait to try it.
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