Suppito’s Lukewarm Carrot and Radish Salad

And here is the last of my recipe teasers for the new Suppito-Kochbuch cookbook. If you like the recipes and they've made you curious about the 5-elements approach to cooking, then you should absolutely get the book. It features many stews, cakes and desserts as well as Asian dishes - and all of them are gluten-, lactose- and yeast-free!

The recipe below, a lukewarm carrot and radish salad from the new Suppito cookbook, kind of reminds me of one of my first blog entries. I used this illustration to tell you about the carrot's health benefits.

Foodtastic is almost a year old - that's crazy! The anniversary is coming up on the 5th of December. I'd have never thought that my blog would be so successful and that I would get so much reader feedback. Initially, it was just supposed to be a virtual platform for me to indulge in my favourite hobbies: cooking, baking, painting, drawing, writing, photography and food styling. Of course it's still all that and I am so happy to be able to share these things with you. I'd like to use this opportunity to thank all of my faithful visitors. THANK YOU!

Two weeks ago, I was in Iceland (yes, yes, I know I still owe you a report on that one). I was so happy, I was running around shrieking like a maniac after getting the news that I was awarded first place in the AMA Food Blog Award (category Newcomer 2014). Hier are some pictures from the awards ceremony, by the way.


Last week, I got a special treat in addition to the award - I received a call from Germany letting me know that mine was voted among the 5 best German food blogs in the category „Bestes Design“ (best design). So now I'm actually flying to Berlin for a culinary weekend at the beginning of November.


I'm really looking forward to the event in Berlin, particularly because I'll see some of my lovely blogger friends again: Melanie of Das Mundwerk, winner of the AMA Food Blog Awards 2014 (in the category Food Blog Austria) and I will even fly over there together.

Now before I give you the delicious recipe, here's a little bit of info about the mighty carrot:

Carrots, also called Queen's Lace, exist in orange, purple and yellow, the colour being determined by its carotenoids and depending on geography and cultivar type.

Carrots have the highest beta-carotene or provitamin A content of all vegetables, the vitamin essential for vision. Carrots also balance cholesterol and reduce the risk of heart attacks. Add a drop of olive oil to your carrot juice and a bit of butter or oil to your vegetables, and the fat-soluble vitamins are released and can be absorbed by your body.

Purple carrots have a more intensive taste and lend a beautiful colour and enhanced flavour to meat dishes or stews. Carrots are also delicious when used in desserts - for example in the popular "Rüebli-Kuchen" or Swiss carrot cake.



Lukewarm Carrot and Radish Salad

4 people



  • 2-3 TBSP unpasteurised apple cider vinegar


  • 1 pinch of turmeric
  • 250ml hot water


  • 3 medium-sized carrots, grated or cut into matchstick-sized chunks
  • Cook in boiling salted water until crunchy and then plunge into cold water
  • 3 TBSP Suppito spice mix "Nut it up"
  • 1-2 TBSP raw cane sugar
  • 4 TBSP roasted sesame oil


  • 1 small, white radish, grated or cut into matchstick-sized chunks
  • Season well with salt and let sit, covered, for 15 minutes. Then squeeze out as much liquid as possible.
  • 1 bunch spring onions, peeled and cut into fine rings (the white and the green parts)
  • 1 tsp garlic, peeled and finely chopped


  • uniodised salt (Altausseer Bergkernsalz, for example)


  1. Bring lightly salted water to the boil for the carrots. Peel and rinse the carrots and julienne them or cut them into matchstick-sized chunks.
  2. Cook the carrots in boiling water until done but still crunchy, and plunge them in cold water.
  3. Peel the radish, rinse and also julienne or cut into matchstick-sized chunks. Season well with salt and let sit for 15 minutes. Then squeeze out as much liquid as you can.
  4. Wash and finely cut the spring onions into rings (the white and green parts).
  5. Peel and finely chop the garlic.

For the marinade:

  1. In a small pot, boil 250ml of water and remove from the heat immediately. Add garlic, vinegar, sugar, oil, turmeric and salt, let everything dissolve for a minute and season to taste. The marinade should taste mild, sweet and sour.
  2. Now add the spring onion and let it steep for 2 minutes.
  3. Pour the marinade over the radish and carrot, mix well and let sit for 10 minutes. Season to taste one more time.

Garnish with the spice mix and serve.


Stärkt die Mitte und tut der Lunge gut