Filed Under: no cook, recipe, side dishes Written By Leanne
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This five ingredient radish salad will be your go-to spring side dish. Try it once and it might be the only way you eat radishes from now on! It’s fresh and bright and really highlights the slight bitterness and crunch of the vegetable.
Do you ever learn about a new cooking technique that changes your life forever? Okay that sounds dramatic but you guys… these radishes.
I tried a recipe for radishes several years ago where you sort of “massaged” them (yes, just like my favorite kale crunch salad) and I don’t think I’ve prepared them any other way since. On their own, radishes can be rather bitter but if you slice them thin and use this technique, you’ll be surprised how much they mellow out.
Plus lemon, cheese and dill. I mean you can’t go wrong here.
I’m a believer that most people don’t like vegetables because of how they’ve been served in the past. No gross mushy broccoli or plain steamed carrots around here. Let’s learn how to make vegetables taste GOOD.
Start by grabbing these simple ingredients:
Radish Salad Ingredients
- radishes (any variety, I love the multi-color ones)
- lemon
- dill
- parmesan cheese, I recommend fresh grated
- olive oil
- kosher salt and black pepper
Like I mentioned above, slicing thin is best for vegetables that have a bitter flavor profile. I like to use a mandoline (affiliate link) to get them to 1/8″ thickness, but you could also use a sharp knife (it just takes a bit longer).
side note: be extremely careful when using the mandoline. I recommend using the guard or one of those protective gloves to prevent any finger-slicing injuries.
Steps for Prepping Radishes
- Slice the radishes to 1/8″ thickness
- Add lemon juice and a big pinch of salt
- Massage the juice into the radishes for 1-2 minutes until slightly softened and basically translucent. Optional: drizzle in some olive oil.
- Add in the cheese and dill and toss to get everything really well incorporated.
Tips for Plating
Instead of serving this in a bowl, I like to scatter the radishes all over a plate in a single layer. This way you can finish with a shower of parmesan, dill and salt/pepper and every single bite is covered.
How pretty is this?
Technically one bunch can yield 2-3 servings but if you end up eating this whole plate by yourself, I wouldn’t blame you.
Radish FAQs
Can you use the greens from the radish?
Absolutely! I don’t have a whole lot of experience with this, but you can use the green tops to make pesto or even sauté them.
How do you clean the radishes?
I trim the green tops with kitchen shears, then rinse the radishes and wipe dry with a towel to get off any remaining grit (they can be on the dirty side). Also remove any long roots before slicing.
When are radishes in season?
April is typically when radishes are in peak season, but you can typically find them in most grocery stores all year around.
I’ve got farmer’s markets on my mind! This beautiful dish is about as simple as they come, but no flavor is sacrificed in the process.
More fresh vegetable sides:
- Purple Cabbage Slaw
- Shaved Brussels Sprouts Salad
- Farmer’s Market Salad
The Best Radish Salad
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 4 reviews
This five ingredient radish salad will be your go-to spring side dish. Try it once and it might be the only way you eat radishes from now on! It’s fresh and bright and really highlights the slight bitterness and crunch of the vegetable.
- Author: Leanne Ray, MS, RDN
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Sides
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 bunch radishes, sliced to 1/8″
- 1 lemon
- 1 tablespoon olive oil
- 1/4 cup fresh grated parmesan cheese, plus more for topping
- 2 tablespoons fresh dill, torn
- salt & pepper, to taste
Instructions
- Add sliced radishes to a medium bowl and squeeze juice from half a lemon over the top plus a big pinch of kosher salt. Massage with your hands for 1-2 minutes until slightly softened.
- Add olive oil, cheese and dill tossing well to coat.
- Scatter the radishes on a small plate and top with zest from the other half of the lemon, additional cheese, dill, salt and fresh ground black pepper.
Notes
- The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
Nutrition
- Calories: 145 calories
- Fat: 10 grams
- Carbohydrates: 4 grams
- Fiber: 1 grams
- Protein: 4 grams
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Reader Interactions
Comments
Jess says
I loved this one! Such a simple side and easy way to incorporate a different vegetable for a quick weeknight meal.
Reply
Emily Murtaugh says
Honestly, this was so much better than expected! I mean, all Leanne recipes are FIRE, but we aren’t big radish people. This was a very pleasant surprise. The dill and lemon really brighten this recipe and help with the spice or spice earthiness of the radish. A light side dish. Nice crisp. Will make again!
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Leanne says
Love converting the non-radish lovers! haha
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Julie says
I made this today for a Easter lunch side. It is easy, seasonal, pleasing to the eye, and makes radishes seem exciting. I usually just cut them, and dip in hummus….ill add this to the rotation!
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Leanne says
I’m so honored you included this with your Easter spread! Thanks for the review Julie!
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Rochelle says
Do you have to prepare right before? Or perhaps day before?
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Leanne says
I would say it’s best served right away! The texture and flavor will keep for a day or two but the color starts to bleed a bit and the presentation isn’t quite there. I do love the leftovers, but I wouldn’t make it ahead when I’m serving to others. Hope that helps!
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JJ says
Have been seeking a light radish recipe. Looking forward to trying when my garden radishes are ready!
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Leanne says
Excellent, hope you love it JJ!
Reply
Jacob says
Such a nice light dish! One of my favorites to make when the weather is warm. The lemon balances out the spice of the radish nicely. Pro tip, grab some radishes from the farmers market. They tend to have more flavor!
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Leanne says
Glad you love this one as much as me!
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