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Wonderful as a spring or summer side dish, this easy radish salad has a simple dressing and fresh, flavorful herbs. It’s wonderful alongside grilled meats or served as part of a backyard party spread.
When I was growing up radishes were limited to garnishing an iceberg salad or appearing on the supper club relish tray. It took me a while to embrace their peppery flavor, but now one of my favorite things is sliced radishes with good butter and flaky salt (if you know, you know).
Instead of making radishes part of the group project, they are the star in this simple radish salad. The dressing is dead simple, and after a quick soak and the addition of fresh herbs, you have a crunchy, refreshing side dish at the ready.
This crisp and bright salad is a great complement to grilled meats, from a juicy ground bison burger to barbecue ribs to chicken skewers. It’s an easy go-to from spring through fall!
Ingredients for radish salad
This is just an overview. For full measurements and step-by-step instructions, scroll down to the printable recipe card, or use the button on the side.
You’ll need:
- Radishes
- Salt
- Red onion
- Olive oil
- Lime juice
- Ground black pepper
- Fresh herbs: mint, dill, and chives
You can use nearly any radish you like for this salad. Cherry belle are the classic round radishes you’ll most commonly see at the grocery store or farmers market. If you use a long radish variety rather than round, such as French Breakfast, cut the radishes on the bias to make planks rather than rounds.
When buying radishes, make sure to choose ones that feel firm. If they do not feel firm, they will most likely not be crisp on the inside—not at all ideal for this salad!
If you buy more radishes than you need, make a jar of pickled radishes to enjoy with a cheese plate.
How to make this recipe
Wash any dirt from the radishes, then trim ends. Slice thinly. You can use a mandoline, but I just use a paring knife.
Pile the radishes into a large bowl and sprinkle with salt. Toss well to coat, then pour in 2 cups water. You may need more water; just use enough to completely cover the radishes.
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Let sit for 10-15 minutes. Don’t skip this step! This salt bath will remove some of the bitter flavor while keeping the radishes crisp and vibrant.
While the radishes are soaking, thinly slice the red onion and mince the herbs. You can use the ratio of herbs you prefer, so if you want more mint or chives, go for it!
Drain the radishes in a colander and rinse well. Let them continue to drain while you make the dressing.
Whisk together the olive oil, lime juice, and black pepper until thickened and emulsified.
Dump the radishes into a bowl (I use the same one I soaked them in) and add the red onion. Pour on the dressing and toss well to coat. Add the herbs and toss again. Taste, adjust seasoning as needed, and serve!
Recipe tips
This salad is best served immediately. If you need to make it in advance, I recommend keeping it undressed until ready to serve, as the dressing may solidify in the refrigerator.
Love lots of herbs? Simply double the amount in the recipe. You can change the herbs to change the flavor of the salad; parsley is always a great option, or you can use fennel fronds for a pop of anise flavor.
The lime juice can be swapped with lemon juice, or use a light vinegar like white wine vinegar or champagne vinegar.
Crisp and crunchy, this refreshing salad is wonderful for the warm days ahead!
Radish Salad
Ingredients
- 1 pound radishes
- 2 teaspoons fine sea salt, plus more to taste
- 2 cups water, plus more as needed
- 1/4 red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1/8 teaspoon ground black pepper, plus more to taste
- 1/4 cup mixed chopped herbs, dill, mint, and chives
Directions
- Wash and trim radishes. Slice thinly. Add to a bowl and toss with salt. Cover with water and let soak for 15 minutes.1 pound radishes, 2 teaspoons fine sea salt, 2 cups water
- Drain radishes in a colander and rinse with cold water. Let sit in the colander to drain further while you make the dressing.
- In a bowl or liquid measuring cup, whisk together olive oil, lime juice, and pepper until smooth and emulsified.2 tablespoons olive oil, 1 tablespoon lime juice, 1/8 teaspoon ground black pepper
- Add radishes and sliced onion to a bowl and pour on the dressing. Toss to combine. Add chopped herbs and toss again.1/4 red onion, 1/4 cup mixed chopped herbs
- Serve immediately, or chill for up to 1 hour.
Notes
- If making more than 1 hour in advance, dress after chilling to prevent olive oil from solidifying on radishes.
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Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
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About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, I’m here to help you enjoy the time spent in the kitchen. Read more…
