Summer Radish Salad Recipe -
Summer Radish Salad Recipe

Summer Radish Salad

Recipe by  

"Looking for a recipe to use radishes from my garden, I came across this salad at a local restaurant. It's so good, I had to share."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins

    1 hr 25 mins


  1. Toss radishes with salt; let stand for about 10 minutes. Drain any liquid and transfer radishes to a large bowl. Add red onion and cucumber slices.
  2. Whisk olive oil, vinegar, sugar, garlic, and dill in a small bowl until well mixed; pour over vegetables and toss to combine. Cover and refrigerate for at least 1 hour before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jul 02, 2012

I went out and bought fresh radishes specifically for this salad. I only added some fresh ground pepper, no other changes. I made this when I got home from the store this morning and left it in the fridge for a couple hours before I scooped some out and ate it for lunch. This is the tastiest way I've eaten radishes, pretty much EVER. This salad is incredible. I'm about to go fix another bowl it's so good. WOW!

Most Helpful Critical Review
Sep 09, 2012

My husband said "Radishes are a garnish, this should not be a recipe". I liked it okay, but it isn't a remake for me. If you LOVE radishes, go for it.

Jun 19, 2012

I over planted this year and had about 10 lbs of radishes from my garden to use. Just came across this recipe and it is so good! I left out the white sugar, but made no other changes. This was simple and a great alternative to just throwing radishes into a tossed salad. Thanks for sharing!

Jul 04, 2012

Even the people who said they didn't like radishes ate it and liked it. Had green onions from the garden and used those in place of the red onion. Turned out great and it was all gone by the end of the evening.

Apr 23, 2013

Made this last night and loved it. I omitted the sugar (I just forgot actually), and used dried dill instead of fresh (for converting to dried herbs, remember the baseline of 1 TBSP fresh = 1 TSP dried), and it was quite the nice accent. I imagine the vegetable selections are exchangeable, but I prefer to eat vegetables that I normally don't (the radish!), and this combo of flavours works well. Leaving it to set is also definitely important - I taste tested multiple times during the hour, and it was definitely better the longer it sat. Will make this again, esp. in the summer.

Jul 21, 2012

wonderful with chopped cabbage as a coleslaw. The juices make great dressing.

Jul 28, 2014

Excellent. A different (to me) way to use a couple of summer favorites. I had my chopper out, so I used it to cut the radishes and cukes into a small dice. Next time I'll use a larger dice because the small dice turned out more like a veggie salsa. Tasty and healthy. The fat grams in the nutrition data are way overstated. The recipe calls for 4 teaspoons of olive oil per serving which is 18+ fat grams per serving. So if you serve this dish with a slotted spoon, you won't be eating that full amount of the dressing.

Aug 19, 2012

Yum! Different and refreshing. The dill is a nice touch. I subbed 1 tbs applesauce and 1 tbs orange juice instead of adding sugar, and also added chopped celery. Excellent way to mix up the menu and looks great on the table!


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  • Calories
  • 188 kcal
  • 9%
  • Carbohydrates
  • 4.6 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 18.8 g
  • 29%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 211 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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