Dairy-Free Radish Salad

This Dairy-Free Radish Salad is crisp, fresh, and packed with bright flavors. With crunchy radishes, cool cucumbers, and a lemony dressing, it’s the perfect light side dish. It’s easy to throw together in minutes, making it great for busy days or last-minute meals.

The combination of fresh parsley, dill, and green onions brings in plenty of herby goodness, while the lemon juice and honey balance the flavors with a subtle sweetness. Whether served alongside grilled meats, roasted veggies, or enjoyed on its own, this salad is a refreshing choice.

This is a great spring recipe when the radish are fresh, local and inexpensive. We eat tons of radish salads – their peppery bite can be tempered if you soak the radish in ice water first for a few minutes.

Ingredients

• Radishes – About 10 to 15 small radishes. Slice them thin so they stay crisp but not overpowering. Big chunks can be sharp.
• Persian cucumbers – These are small English cucumbers. You can use a regular English cucumber if you can’t find the small ones.
• Olive oil – Use a good-quality olive oil since it’s part of the dressing. This salad is simple, so the oil really shows.
• Lemon juice – Fresh lemon juice only. Bottled lemon juice tastes flat and dulls the brightness of the vegetables.
• Honey – Just enough to balance the peppery radishes and lemon. You’re not looking for sweetness, just harmony.
• Kosher salt – I cook with kosher salt.
• Ground black pepper – Freshly cracked for the best flavor.
• 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

1. Slice the radishes and cucumbers into thin rounds, about ⅛-inch thick. Add them to a large mixing bowl.
2. Combine the olive oil, lemon juice, honey, salt, and pepper. Shake or whisk until well blended.
3. Pour the dressing over the sliced radishes and cucumbers. Gently toss until everything is evenly coated.
4. Fold in the green onions, soaked red onion, parsley, and dill. Toss again to combine.
5. Give it a taste and add more salt or pepper if needed.
6. Enjoy immediately as a fresh side dish.

Step-By-Step Process

Chef Jenn’s Tips

• Let the red onions soak in ice water for about 10 minutes to mellow out their sharpness.
• Stick to fresh herbs for this salad — they add the best flavor. Dried herbs won’t have the same effect.
• For extra texture, toss in toasted almonds, sunflower seeds, or pumpkin seeds.
• Allow the salad to sit for 10-15 minutes before serving so the flavors can meld together.

Make It A Meal

Pair this salad with grilled chicken, fish, or tofu. It also works well alongside roasted vegetables or as a refreshing addition to sandwiches or wraps. The bright flavors bring balance to richer dishes.

Storage

Store leftovers in an airtight container in the fridge for up to 1 day. Since the dressing can draw out moisture from the vegetables, give it a gentle toss before serving again.