Dairy-Free Radish Salad

Bowl of Radish Salad with herbs on a white plate. Vintage fork and spoon on the side. Light blue wooden table background with a small jug and a napkin.

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Radish Salad is a crisp, refreshing side dish featuring thinly sliced radishes, fresh herbs, and a zesty dressing. Perfect for spring and summer meals, it’s light, flavorful, and incredibly easy to prepare.

Prep Time10

Total Time10

Course: Salad, Side Dish

Cuisine: American, European

Keyword: dairy-free radish salad, simple radish salad, vegan radish salad

Servings: servings

Calories: 149kcal

Author: Chef Jenn

Ingredients

1/2 pound radishes sliced thinly
3 Persian cucumbers sliced thinly
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon honey
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

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

Notes

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.

Nutrition