This crisp and refreshing dairy-free radish salad is a perfect way to enjoy fresh, seasonal ingredients. With crunchy radishes, cool cucumbers, and a tangy lemon dressing, it’s packed with flavor and comes together in minutes. It makes a great side dish, a light lunch, or a fresh addition to grilled meats or sandwiches.
The simple combination of olive oil and lemon juice brings out the natural flavors of the vegetables. Fresh herbs like dill and parsley add a burst of brightness, while red onion and green onions provide a bit of bite. It’s a naturally dairy-free and gluten-free salad, ideal for warm-weather meals.
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
- 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
- Use a mandoline or a sharp knife to slice the radishes and cucumbers into thin rounds, about ⅛-inch thick. Place them in a large mixing bowl.
- Combine the olive oil, lemon juice, salt, and pepper in a mason jar. Shake well until the mixture is fully blended.
- Pour the dressing over the sliced radishes and cucumbers. Toss gently to coat everything evenly.
- Fold in the green onions, red onion, parsley, and dill. Taste and adjust seasoning with extra salt and pepper if necessary.
- Serve the salad immediately for the freshest taste.
Step-By-Step Process
Chef Jenn’s Tips
- Soak the red onions in ice water for about 10 minutes to mellow their sharpness.
- Always use fresh herbs for the best flavor—dried herbs won’t give the same effect.
- For added crunch, sprinkle in toasted sunflower seeds or slivered almonds.
- Allow the salad to sit for 10–15 minutes before serving to let the flavors meld together.
Recommended
Make It A Meal
This salad pairs well with grilled meats, roasted vegetables, or grain-based dishes. You can also use it as a crunchy topping for wraps or sandwiches to add a fresh and tangy twist.
Storage
Store any leftovers in an airtight container in the refrigerator for up to one day. The dressing may release extra moisture from the vegetables, so give it a quick toss before serving again.
Radish Salad (Dairy Free)
Ingredients
- 1/2 pound radishes
- 3 Persian cucumbers
- 1/4 cup olive oil
- 1 tablespoons lemon juice
- 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
- Use a mandoline or a sharp knife to slice the radishes and cucumbers into thin rounds, about ⅛-inch thick. Place them in a large mixing bowl.
- Combine the olive oil, lemon juice, salt, and pepper in a mason jar. Shake well until the mixture is fully blended.
- Pour the dressing over the sliced radishes and cucumbers. Toss gently to coat everything evenly.
- Fold in the green onions, red onion, parsley, and dill. Taste and adjust seasoning with extra salt and pepper if necessary.
- Serve the salad immediately for the freshest taste.
Notes
Chef Jenn’s Tips
- Soak the red onions in ice water for about 10 minutes to mellow their sharpness.
- Always use fresh herbs for the best flavor—dried herbs won’t give the same effect.
- For added crunch, sprinkle in toasted sunflower seeds or slivered almonds.
- Allow the salad to sit for 10–15 minutes before serving to let the flavors meld together.
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. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
