This Keto and Low-Carb Dadish Salad is what I make when I want something crisp and bright that doesn’t need a single ingredient from the dairy case. Thin-sliced radishes and cucumbers get tossed in a simple lemon dressing, and fresh herbs do the rest.
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I reach for this one in the warmer months, when radishes are at their best and a heavy side dish is the last thing anyone wants. It comes together in about ten minutes, no cooking involved, which makes it an easy add to a meal that’s already got enough going on.
Slice everything thin and even. A mandoline makes quick work of it if you have one.
Chef Jenn’s Take on Keto & Low-Carb Radish Salad
Radish salads can come out sharp and one-note, all peppery bite with nothing to soften it. Left on their own, raw radishes and red onion both carry a lot of edge, and a plain oil and lemon dressing alone doesn’t always smooth that out.
Soaking the sliced red onion in ice water before it goes into the salad is what actually tames that sharpness. Ten minutes in cold water pulls out a lot of the harshness without dulling the flavor entirely, so you still get the bite of raw onion without it overpowering the radishes and herbs around it.
What You’ll Love About Keto & Low-Carb Radish Salad
- It comes together in about ten minutes with no cooking, which matters on the days a hot kitchen is the last thing you want.
- It’s naturally dairy-free, so it works for anyone at the table who’s avoiding dairy without needing a separate recipe.
- It works three different ways, as a side, a light lunch, or a crunchy topping for wraps, so one batch covers more than one meal.
Ingredients
- Radishes – About 10 to 15 small radishes, sliced thin.
- Persian cucumbers – Small English cucumbers. A regular English cucumber works if you can’t find the small ones.
- Olive oil
- Lemon juice
- Kosher salt
- Black pepper
- Green onions – Sliced on an angle for a bit more surface area.
- Red onion – Soak in ice water for about 10 minutes first to mellow the sharp bite.
- Fresh flat-leaf parsley
- Fresh dill – Leave it out if you’re not a dill person, though it adds real brightness here.
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 mandoline or a sharp knife. Add them to a large mixing bowl.
Combine the olive oil, lemon juice, salt, and pepper in a mason jar and shake until fully blended.
Pour the dressing over the radishes and cucumbers and toss gently to coat everything evenly.
Fold in the green onions, red onion, parsley, and dill. Taste and adjust with more salt and pepper if needed.
Serve right away for the freshest crunch and flavor.
Make It A Meal
I serve this alongside Bacon-Wrapped Pork Tenderloin when I want something crisp and cold to balance a rich main. For radishes two different ways on the same table, put it next to Roasted Radishes. If you want a creamier salad option in the rotation, Creamy Radish Salad makes a good alternate version to switch things up.
Storage
Store leftovers in an airtight container in the fridge for up to 1 day. The dressing draws out moisture from the vegetables over time, so give it a quick toss before serving again. This salad is best eaten fresh and doesn’t hold up well beyond a day.
frequently asked questions
Soaking sliced red onion in ice water for about 10 minutes pulls out some of its sharp, astringent bite while keeping its flavor and crunch intact.
Yes, a regular English cucumber works as a substitute. Both have thin skins and fewer seeds than standard cucumbers, so no peeling or seeding is needed.
Yes, grilled chicken, shrimp, or a hard-boiled egg all work well folded into this salad if you want to make it a standalone lunch.
It’s best made close to serving time since it doesn’t hold well past a day. If you need to prep ahead, slice the vegetables and make the dressing separately, then combine everything right before serving.
Add Preferred SourceRadish 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 onion in ice water for about 10 minutes before adding it in. It mellows the sharp bite without losing the crunch.
- Slice everything thin and even, ideally with a mandoline. Uneven slices mean uneven texture once the salad is tossed.
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.
