This Simple Radish Salad Is Packed with Freshness and Crunch
Dive into a simple yet delicious radish salad packed with crunch and flavor. This easy-to-make salad is the perfect side dish to any meal, especially when you're craving something crisp and cool! It's a splendid spring salad to balance out all the indulgent Easter sides, and when barbecue season heats up, this radish recipe is a refreshing complement to grilled steak and succulent ribs. Plus, it only takes 15 minutes to toss together!
What is in a radish salad?
Unlike Caesar salad or a cobb salad, a radish salad does not have a set definition and can contain anything you like! As seen in this recipe, radishes pair perfectly with juicy cucumbers sliced up thin. For a light, zesty dressing, a drizzle of olive oil and a squeeze of lemon juice are all this salad needs, with the addition of salt and pepper, of course. Fold in ¼ cup of sour cream or Greek yogurt for a creamy and tangy addition. The other key players in this salad beyond the radishes and cucumbers are some tantalizing fresh herbs—green onion for a little bite, along with fresh parsley and dill for a pop of green and an extra layer of flavor.
How do you thinly slice vegetables for radish salad?
Radishes can be hard to slice evenly, given they are so small and round. The easiest way to get evenly sliced veggies is by investing in a mandoline. They won’t break the bank and you’ll find yourself using it for all kinds of slicing jobs, like cutting even slices of eggplant for eggplant parmesan.
Can you make radish salad in advance?
This salad is a great side dish to pack up and bring along to a potluck or picnic, but keep in mind that the cucumbers will make the salad watery over time. This salad should be enjoyed within 2 days.
Yields: 6 servings
Prep Time: 10 mins
Total Time: 15 mins
Ingredients
1/2 lb.
radishes (10 to 15 small radishes)
3
Persian cucumbers
1/4 c.
olive oil
2 tbsp.
lemon juice
3/4 tsp.
kosher salt, plus more to taste
1/4 tsp.
ground black pepper, plus more to taste
2
green onions, thinly sliced
1/4 c.
chopped fresh flat-leaf parsley
2 tbsp.
chopped fresh dill
Directions
Use a mandoline or a sharp knife to thinly slice the radishes and cucumbers into about ⅛-inch thick circles. Place the radishes and cucumbers in a large bowl.
In a mason jar, combine the oil, lemon juice, salt, and pepper. Shake well to combine.
Pour the dressing over the radishes and cucumbers, tossing to combine. Fold in the green onion, parsley, and dill. Taste for salt and pepper. Serve immediately.
Tip: Be on the lookout for fun and beautiful radishes to brighten up the salad, such as watermelon or purple daikon. They might need to be cut in half or quarters after they are sliced, depending on how large they are.
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