The Best Radish Salad - Healthyish Appetite (2024)

Filed Under: no cook, recipe, side dishes Written By Leanne

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This five ingredient radish salad will be your go-to spring side dish. Try it once and it might be the only way you eat radishes from now on! It’s fresh and bright and really highlights the slight bitterness and crunch of the vegetable.

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Do you ever learn about a new cooking technique that changes your life forever? Okay that sounds dramatic but you guys… these radishes.

I tried a recipe for radishes several years ago where you sort of “massaged” them (yes, just like my favorite kale crunch salad) and I don’t think I’ve prepared them any other way since. On their own, radishes can be rather bitter but if you slice them thin and use this technique, you’ll be surprised how much they mellow out.

Plus lemon, cheese and dill. I mean you can’t go wrong here.

I’m a believer that most people don’t like vegetables because of how they’ve been served in the past. No gross mushy broccoli or plain steamed carrots around here. Let’s learn how to make vegetables taste GOOD.

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Start by grabbing these simple ingredients:

Radish Salad Ingredients

  • radishes (any variety, I love the multi-color ones)
  • lemon
  • dill
  • parmesan cheese, I recommend fresh grated
  • olive oil
  • kosher salt and black pepper

Like I mentioned above, slicing thin is best for vegetables that have a bitter flavor profile. I like to use a mandoline (affiliate link) to get them to 1/8″ thickness, but you could also use a sharp knife (it just takes a bit longer).

side note: be extremely careful when using the mandoline. I recommend using the guard or one of those protective gloves to prevent any finger-slicing injuries.

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The Best Radish Salad - Healthyish Appetite (4)
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Steps for Prepping Radishes

  1. Slice the radishes to 1/8″ thickness
  2. Add lemon juice and a big pinch of salt
  3. Massage the juice into the radishes for 1-2 minutes until slightly softened and basically translucent. Optional: drizzle in some olive oil.
  4. Add in the cheese and dill and toss to get everything really well incorporated.

Tips for Plating

Instead of serving this in a bowl, I like to scatter the radishes all over a plate in a single layer. This way you can finish with a shower of parmesan, dill and salt/pepper and every single bite is covered.

How pretty is this?

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Technically one bunch can yield 2-3 servings but if you end up eating this whole plate by yourself, I wouldn’t blame you.

Radish FAQs

Can you use the greens from the radish?

Absolutely! I don’t have a whole lot of experience with this, but you can use the green tops to make pesto or even sauté them.

How do you clean the radishes?

I trim the green tops with kitchen shears, then rinse the radishes and wipe dry with a towel to get off any remaining grit (they can be on the dirty side). Also remove any long roots before slicing.

When are radishes in season?

April is typically when radishes are in peak season, but you can typically find them in most grocery stores all year around.

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I’ve got farmer’s markets on my mind! This beautiful dish is about as simple as they come, but no flavor is sacrificed in the process.

More fresh vegetable sides:

  • Purple Cabbage Slaw
  • Shaved Brussels Sprouts Salad
  • Farmer’s Market Salad


The Best Radish Salad

5 Stars4 Stars3 Stars2 Stars1 Star

5 from 5 reviews

This five ingredient radish salad will be your go-to spring side dish. Try it once and it might be the only way you eat radishes from now on! It’s fresh and bright and really highlights the slight bitterness and crunch of the vegetable.

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Category: Sides
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian



  • 1 bunch radishes, sliced to 1/8″
  • 1 lemon
  • 1 tablespoon olive oil
  • 1/4 cup fresh grated parmesan cheese, plus more for topping
  • 2 tablespoons fresh dill, torn
  • salt & pepper, to taste


  1. Add sliced radishes to a medium bowl and squeeze juice from half a lemon over the top plus a big pinch of kosher salt. Massage with your hands for 1-2 minutes until slightly softened.
  2. Add olive oil, cheese and dill tossing well to coat.
  3. Scatter the radishes on a small plate and top with zest from the other half of the lemon, additional cheese, dill, salt and fresh ground black pepper.


  • The equipment section above includes affiliate links to things I use often in my kitchen and recommend.


  • Calories: 145 calories
  • Fat: 10 grams
  • Carbohydrates: 4 grams
  • Fiber: 1 grams
  • Protein: 4 grams

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Reader Interactions


  1. txgirl says

    Wow, this was surprisingly delicious! My husband loves radishes and for me they’re ok, but your recipe takes them to a whole new level. Followed recipe exactly as written, Really can’t wait to make this again.


    • Leanne says

      That is so great to hear! I’m with you – the only way I like them is sliced super thin. Thanks for coming back to leave a comment and star rating.


  2. Jess says

    I loved this one! Such a simple side and easy way to incorporate a different vegetable for a quick weeknight meal.


  3. Emily Murtaugh says

    Honestly, this was so much better than expected! I mean, all Leanne recipes are FIRE, but we aren’t big radish people. This was a very pleasant surprise. The dill and lemon really brighten this recipe and help with the spice or spice earthiness of the radish. A light side dish. Nice crisp. Will make again!


    • Leanne says

      Love converting the non-radish lovers! haha


  4. Julie says

    I made this today for a Easter lunch side. It is easy, seasonal, pleasing to the eye, and makes radishes seem exciting. I usually just cut them, and dip in hummus….ill add this to the rotation!


    • Leanne says

      I’m so honored you included this with your Easter spread! Thanks for the review Julie!


  5. Rochelle says

    Do you have to prepare right before? Or perhaps day before?


    • Leanne says

      I would say it’s best served right away! The texture and flavor will keep for a day or two but the color starts to bleed a bit and the presentation isn’t quite there. I do love the leftovers, but I wouldn’t make it ahead when I’m serving to others. Hope that helps!


  6. JJ says

    Have been seeking a light radish recipe. Looking forward to trying when my garden radishes are ready!


    • Leanne says

      Excellent, hope you love it JJ!


  7. Jacob says

    Such a nice light dish! One of my favorites to make when the weather is warm. The lemon balances out the spice of the radish nicely. Pro tip, grab some radishes from the farmers market. They tend to have more flavor!


    • Leanne says

      Glad you love this one as much as me!


Leave a Reply

The Best Radish Salad - Healthyish Appetite (2024)


What is the healthiest way to eat radishes? ›

Cute, crunchy and peppery, radishes are a pretty addition to any plate. They're best eaten raw, and can be easily sliced into salads and sandwiches, or enjoyed whole and dipped into houmous for a healthy snack. The young leaves are delicious in salads or cooked in the same way as spinach.

What is the best radish to eat raw? ›

Malaga Violet Radishes

Its mild and sweet taste makes it perfect for enjoying raw in salads, summer rolls, and tacos. By including Malaga Violet radishes, you can enhance your dishes with their unique color and delicate flavor, creating a wonderful culinary experience.

How to take the bitterness out of radishes? ›

Salting them takes the sharp bite out of radishes and makes them sweet and delicious.

Are radishes better cooked or raw? ›

Raw radishes have a kick. I happen to like that subtle spicy burn, but if you don't (or if you just want a different radish vibe), there's an easy work-around: Cook your radishes. Cooking radishes is a simple way to mute their bark and enhance their sweetness.

What should we not eat with radishes? ›

  • Dec 6, 2023, 08:52 PM IST. 5 Foods You Must Never Pair With Radish. ...
  • Radish and Milk. ...
  • Radish and Cucumber. ...
  • Radish and Oranges. ...
  • Radish and Bitter Gourd. ...
  • Radish and Tea.
Dec 6, 2023

How many radishes should you eat a day? ›

Since the leaves appear to help lower blood pressure, eating too many of them might make your blood pressure too low if it is currently normal. While it's unclear what constitutes "too many," it's safest to stick to one serving of radishes per day, which the USDA considers a half-cup.

What is the most nutritious radish? ›

Daikon radish has been referred to as a superfood for good reason. Low-cal, low-carb, and high in fiber, this natural, whole food is a no brainer when it comes to maintaining a healthy weight and aiding digestion.

Why should radishes not be eaten at night? ›

Radishes contain compounds like raffinose, which can cause gas and bloating in some individuals, especially when consumed in large quantities. Eating radishes late at night may lead to discomfort or disrupted sleep due to digestive issues.

What are the side effects of raw radishes? ›

But consumption of too much radish will lead excess loss of water from our body and may lead to dehydration. Excess radish consumption may also lead to low blood pressure and also cause hypoglycemia. People with gallstones and pregnant women should also abstain from eating this vegetable.

Why do you soak radishes in water? ›

To increase the crispness of radish, soak them in iced water for a couple of hours. Wash, then chop off the greens, if present, then slice off the root. Leave whole, slice or chop, as required. Always prepare radishes just before using, as they loose their potency when cut.

Why do my radishes taste bad? ›

Sometimes my radishes have a hot, bitter flavor. What is the problem? A. Off-flavored radishes are caused by planting at the wrong time or poor cultural practices such as low fertility or low moisture resulting in slow growth.

Why do I crave raw radishes? ›

Cravings like yours can be a consequence of an iron or zinc deficiency, and the doctor can check if you are deficient in these nutrients. We have heard from other people who craved carrots, tomatoes, popcorn or orange peels to an unusual extent, just as you do with radishes.

Which vegetables should not be eaten raw? ›

These are the 6 vegetables that should never be consumed raw
  • Potatoes. Uncooked potatoes not only taste bad but can also lead to digestive problems. ...
  • Cruciferous Vegetables. ...
  • Red Kidney Beans. ...
  • Mushrooms. ...
  • Eggplant. ...
  • French Beans.

What to do with too many radishes? ›

Crunchy Salads and Sandwiches

Sliced radishes can be subbed for pickles on sandwiches, and thickish slices can be enjoyed with any type of dip. Beautiful watermelon radishes are at their best when thinly sliced with a sharp knife and featured in plated salads.

Do radishes detox the liver? ›

​ Suffering from slackening liver health or liver ailments like fatty liver, jaundice or typhoid, then radish can be the best age-old remedy to support the healing process of the liver. This is because radish has natural compounds and antioxidants that help in detoxifying and boosting liver health.

Should you eat the skin on radishes? ›

No, you don't need to remove the skin from radishes, but always give them a good scrub to remove dirt and any residue.

Do you have to soak radishes before eating? ›

Store the greens and radishes in bags or in tea towels, wrapped loosely in the refrigerator. Soak both the greens and radishes in a large bowl of cold water before serving—both tend to be dirty. Dry radishes well before serving; the greens can be somewhat damp before steaming or sautéing.

Why should you eat radishes raw? ›

Because of the presence of a wide variety of nutrients, radish makes an ideal dish for raw and cooked consumption. Some of the benefits of eating radish include: Improves bowel health: Because radish is rich in fiber, it adds considerable bulk to bowel movements that alleviates constipation symptoms.

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