Dairy-Free Radish Salad
Add Preferred SourceThis fresh and vibrant dairy-free Radish Salad is perfect when you want something light and refreshing. Crisp radishes, crunchy cucumbers, and bright herbs come together in a tangy lemon dressing. It’s simple, quick to prepare, and full of flavor.
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
Whether you’re serving it alongside grilled proteins, as a refreshing side, or enjoying it for lunch, this salad is a great way to highlight seasonal ingredients. Plus, it’s naturally dairy-free and gluten-free, making it a versatile option for many diets.
Did you know radishes are also low in carbs? That makes this the ideal low-carb side salad. And with a good balance of zippy radish and cool cucs, it’s well-balanced and tasty.
Ingredients
- Radishes – About 10 to 15 small radishes. Slice them thin so they stay crisp but not overpowering. Big chunks can be sharp.
- Persian cucumbers – These are small English cucumbers. You can use a regular English cucumber if you can’t find the small ones.
- Olive oil – Use a good-quality olive oil since it’s part of the dressing. This salad is simple, so the oil really shows.
- Lemon juice – Fresh lemon juice only. Bottled lemon juice tastes flat and dulls the brightness of the vegetables.
- Honey – Just enough to balance the peppery radishes and lemon. You’re not looking for sweetness, just harmony.
- Kosher salt – I cook with kosher salt.
- Ground black pepper – Freshly cracked for the best flavor.
- Green onions – Thinly sliced on the bias (on an angle).
- Red onion – Did you know you can soak sliced onions in ice water to remove astringent flavor? Try it!
- Fresh flat-leaf parsley – Fresh parsley adds a pop of flavor to this herby salad.
- Fresh dill – I know there are dill haters, and you can skip the dill if you like, but it’s sooo good in this salad.
How To Make Radish Salad
Scroll down for the full recipe card with exact measurements and printable instructions.
Slice the radishes and cucumbers into thin rounds, about ⅛ inch thick, using a sharp knife or mandoline. Place them in a large mixing bowl so there is plenty of room to toss without breaking the slices.
Whisk the olive oil, lemon juice, honey, salt, and pepper together in a small bowl, or shake them in a jar with a tight fitting lid, until fully blended. The dressing should be light and well balanced.
Pour the dressing over the radishes and cucumbers and toss gently until everything is evenly coated. Take care not to bruise the vegetables as you mix.
Fold in the green onions, soaked red onions, parsley, and dill, stirring just enough to distribute the herbs evenly. Taste the salad and adjust the salt and pepper as needed.
Serve immediately for the freshest flavor and crisp texture.
Chef Jenn’s Tips
- Soaking the red onions in ice water for about 10 minutes removes their sharp bite, leaving them sweeter and milder.
- Always use fresh herbs for the best taste. Dried herbs won’t give the same bright flavor.
- If you like added crunch, sprinkle some toasted sunflower seeds or slivered almonds on top.
- Letting the salad sit for 10–15 minutes before serving allows the flavors to meld beautifully.
Make It A Meal
Pair this crisp salad with grilled chicken, salmon, or roasted vegetables for a balanced meal. It also works well as a topping for wraps, in sandwiches, or grain bowls, adding a refreshing crunch and zesty flavor.
Storage
Store any leftovers in an airtight container in the refrigerator for up to one day. The cucumbers and radishes may release some liquid, so give the salad a quick toss before serving again.
Radish Salad
Ingredients
- 1/2 pound radishes
- 3 Persian cucumbers
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 3/4 teaspoon kosher salt plus more to taste
- 1/4 teaspoon ground black pepper plus more to taste
- 2 green onions thinly sliced on the bias (on an angle)
- ¼ cup red onion thinly sliced
- 1/4 cup fresh flat-leaf parsley chopped
- 2 tablespoons fresh dill chopped
Instructions
- Slice the radishes and cucumbers into thin rounds (about ⅛ inch thick) using a sharp knife or a mandoline. Place them in a large mixing bowl.
- Combine the olive oil, lemon juice, honey, salt, and pepper. Shake or whisk until fully blended.
- Pour the dressing over the radishes and cucumbers. Toss gently to coat everything evenly.
- Fold in the green onions, soaked red onions, parsley, and dill.
- Taste and adjust the salt and pepper as needed.
- Serve immediately for the freshest flavor.
Notes
Chef Jenn’s Tips
- Soaking the red onions in ice water for about 10 minutes removes their sharp bite, leaving them sweeter and milder.
- Always use fresh herbs for the best taste. Dried herbs won’t give the same bright flavor.
- If you like added crunch, sprinkle some toasted sunflower seeds or slivered almonds on top.
- Letting the salad sit for 10–15 minutes before serving allows the flavors to meld beautifully.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
