Looking for a salad that screams spring? This radish salad is fresh, vibrant, and packed with crunch, perfect for those sunny days ahead. With a zingy lemon-Dijon vinaigrette and a burst of fresh herbs, it’s the ultimate side dish or light lunch that’s as easy to make as it is delicious.
Fresh & Zingy Radish Salad: A Springtime Favourite
This radish salad combines crunchy sliced radishes, cooling cucumber, creamy edamame, and a burst of fresh mint and dill. Everything is tossed together in a lemon-Dijon vinaigrette that’s zesty and punchy.
Not only is this salad quick to prepare, but it also makes the most of spring’s star ingredients. Peppery, juicy, and packed with crunch, radishes are at their peak this time of year and absolutely delicious. When paired with herbs and citrus, they truly shine. Plus, the edamame adds a plant-based protein boost, making this salad light yet filling.
How To Serve This Radish Salad
This recipe is perfect for a simple lunch or dinner al fresco, picnics. or BBQs. You can serve it on its own or as a side dish with my Asparagus Puff Pastry Bundles or :
- Grilled or pan-fried tofu or tempeh
- Baked sweet potatoes
- Falafel and hummus
- Quiche or tart
Other Salad Recipes To Try
- Spring Soba Noodle Salad with Crispy Tofu
- Crispy Potato Salad
- Tortellini Pasta Salad Recipe
- Crispy Rice Salad
- Butter Bean Salad
- Lentil Tabbouleh
Watch How To Make This Radish Salad
How To Make This Radish Salad
Ingredients:
To make this radish salad, you will need:
- radish
- cucumber
- frozen shelled edamame (thawed)
- fresh mint leaves
- fresh dill
FOR THE VINAIGRETTE:
- Dijon mustard
- fresh lemon juice
- extra-virgin olive oil
- garlic
- salt
- sugar, honey, or maple syrup
Step 1: Prepare the vegetables and herbs
Cut the radishes into thin slices. Cut the cucumber into slices, then cut the slices into match sticks. Chop the mint and dill.
Step 2: Make the vinaigrette
In a small bowl, whisk together the Dijon mustard, lemon juice, olive oil, garlic, and salt. Season to taste with sugar, honey, or maple syrup.
Step 3: Build the salad
Place the edamame, radish, cucumber, mint, and dill in a large salad bowl. Toss in the vinaigrette until everything is well combined.
Step 4: Serve the radish salad
So that the flavours can develop, leave the salad for 20 minutes or so at room temperature before serving,
Make-Ahead and Storage Tips
Make-Ahead Tips
This salad can be made up a few hours ahead which will help the flavours to develop.
Leftover Storage
Any leftovers will keep refrigerated for up to 2 days in an airtight container.
I hope you enjoy this radish salad recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Radish Salad
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 250 g radish
- ½ large cucumber
- 3 Tbsp finely chopped mint leaves
- 3 Tbsp finely chopped dill
- 125 g frozen shelled edamame thawed
FOR THE VINAIGRETTE:
- 1 tsp Dijon mustard
- 2 Tbsp fresh lemon juice
- 4 Tbsp extra-virgin olive oil
- 1 clove garlic grated
- ¼ tsp salt
- 1 to 2 tsp sugar, honey, or maple syrup to taste
Instructions
- Prepare the vegetables and herbs: Cut the radishes into thin slices. Cut the cucumber into slices, then cut the slices into match sticks. Chop the mint and dill.250 g radish, ½ large cucumber, 3 Tbsp finely chopped mint leaves, 3 Tbsp finely chopped dill
- Make the vinaigrette: In a small bowl, whisk together the Dijon mustard, lemon juice, olive oil, garlic, and salt. Season to taste with sugar, honey, or maple syrup.1 tsp Dijon mustard, 2 Tbsp fresh lemon juice, 4 Tbsp extra-virgin olive oil, 1 clove garlic grated, ¼ tsp salt, 1 to 2 tsp sugar, honey, or maple syrup
- Build the salad: Place the edamame, radish, cucumber, mint, and dill in a large salad bowl.125 g frozen shelled edamame
- Toss in the vinaigrette until everything is well combined.
- So that the flavours can develop, leave the salad for 20 minutes or so at room temperature before serving.
Video
Nutrition
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