Karen Dudley’s Coin Salad

Karen Dudley’s Coin Salad

In this salad, vegetable currency is great value! For the last little while, cutting vegetables on the diagonal has been de rigeur but now, coins! They certainly make a come-back in this salad!” Karen Dudley 

  • Choose your favourite salad dressing for this recipe, a simple 3 tablespoons of olive oil, 1 tablespoon of lemon juice or vinegar, 1 teaspoon of dijon mustard, 1 teaspoon of a sweetener of your choice and salt combination would work well. 

  • Thinly slice some beetroot and spread them out on a plate. Drizzle with a few teaspoons of dressing. 

  • Slice some radishes very finely too and spread them over the beetroot. Reserve a few slices for garnish. Scrub some carrots and slice them thinly into coins. Arrange these coins on top of the other vegetables so that you see some of the other layers beneath. Drizzle with more dressing. 

  • Finish with a few slices of radish and a last drizzle of dressing, a squeeze of lemon and a good sprinkle of flaked sea salt.


It is crunchy, tasty, and highly nutritious. Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. They also have a number of health benefits. They’re a weight-loss-friendly food and have been linked to lower cholesterol levels and improved eye health.