This 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.
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 – 10 to 15 small radishes.
- Persian cucumbers – These are small English cucumbers. You can use a regular English cucumber if you can’t find the small ones.
- Olive oil
- Lemon juice
- Honey
- Kosher salt
- Ground black pepper
- 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
- 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 in a bowl or jar with tightly fitting lid. 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.
Step-By-Step Process
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.
Recommended
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.