This easy radish salad balances the crisp, peppery flavor of fresh radishes with cool cucumbers and crunchy fennel. It’s a light and refreshing salad that comes together in minutes!
Are you a radish fan? I definitely am and I think this pretty pink root vegetable is highly underrated!
While I love cooked radishes for their mild flavor, raw radishes have a lot going for them too. Peppery, crunchy, and vibrant pink, they’re the perfect addition to salads, egg salad, sandwiches, and bowls.
If you enjoy radishes as much as I do and need more radish recipe ideas, this salad is for you!
It always gets me excited for spring and summer when I spot this bright pink veggie in my grocery store. We like to eat sliced raw radishes, on avocado or cream cheese toast or turn them into a simple salad like this one.
This radish salad is fresh, flavorful and wonderful served for brunch, lunch or dinner.
What are the health benefits of radishes?
This root vegetable is low-carb and low in calories. Radishes are an excellent source of vitamin C, providing about 30% of the recommended daily value in a 1 cup serving. Vitamin C is essential for a healthy immune system, vision, and skin health. Radishes are also a good source of fiber, potassium, and folate.
Radish salad ingredients
The best part about this radish salad? It uses minimal ingredients that are bursting with fresh flavor! This makes it the perfect side dish to serve with pretty much anything. Here’s what you’ll need to make this radish salad:
- Radishes – you’ll need 2 bunches of radishes.
- Cucumbers – light, refreshing with that perfect crunch.
- Fennel – adds a fresh, aromatic anise flavor to the salad.
- Homemade lemon vinaigrette – an easy dressing is made with fresh lemon juice, olive oil, garlic, salt & pepper.
- Fresh dill – Dill is one of my favorite herbs and it works so well in this salad. If you don’t have dill available, try using fresh parsley.
How to cut fennel for salads
- Start by trimming the bottom of the fennel, so that you’re able to easily remove the stalks.
- Cut the bulb of the fennel in half, vertically. Now, cut again, so that the bulb is quartered.
- The thick, white core is in the middle and you can use your knife to remove that and discard.
- Finally, slice the quartered bulb of the fennel into thin strips.
How to make radish salad
Radish salad looks gourmet, but it’s actually super easy to make!
- Thinly slice radishes and cucumbers using a very sharp knife or a mandolin. Place in a large bowl.
- Thinly slice fennel and add it to the bowl with the radishes and cucumbers. Toss.
- Prepare the vinaigrette by whisking the ingredients together in a small bowl or add the ingredients to a jar with a tight-fitting lid and shake.
- Drizzle vinaigrette over salad, toss and sprinkle fresh dill over the top.
Customize this radish salad
While this salad is delicious on its own, it also makes the perfect base for your favorite add-ins. Here are some ideas for jazzing it up:
- Serve over greens – I love serving this radish salad over a bed of crisp romaine or kale lettuce. If using kale, be sure to massage the kale leaves well with some of the lemon vinaigrette.
- Top with cheese – Add ¼ cup crumbled feta or another favorite cheese on top.
- Add more veggies – This salad would be delicious with the addition of halved cherry/grape tomatoes and julienne carrots, too.
- Add protein – Toss in some chickpeas for plant-based protein and fiber.
- Pasta salad – Make a radish pasta salad by adding some cooked elbow, bowtie or cavatappi noodles!
- Other mix-ins – Feel free to add any other ingredients that you think would work well. I plan to try adding in thinly sliced apple or avocado next. Yum!
Recipes to serve with radish salad
This salad is truly the perfect, light side dish for any meal! Here are some great recipes to serve it with:
- Baked Chicken Thighs
- Cast Iron Salmon
- Easy Grilled Chicken
- Slow Cooker Pulled Pork
- Baked Chicken Breast
- Crispy Tofu Bites
How to store
Store any leftover salad in an airtight container in the refrigerator for up to 3-4 days.
More salad recipes you’ll love
- Roasted Brussels Sprouts and Grapes
- Beet Salad with Arugula and Walnuts
- Brussels Sprouts with Apple and Bacon
- Festive Kale Salad
- Simple Kale Salad
If you make this roasted radishes recipe, be sure to leave a comment and ★ rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).
- 2 bunches radishes, trimmed (about 10 ounces)
- 4 Persian cucumbers
- 1 small bulb fennel, quartered and thinly sliced
- 1 clove crushed garlic
- 3 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons fresh chopped dill
- Using a very sharp knife or a mandolin, thinly slice the radishes and cucumbers into rounds. Place in a large bowl.
- Trim the bottom of the fennel and remove the stalks. Slice fennel into quarters lengthwise and remove the core. Slice it as thin as possible into quarter moons. Add to the bowl.
- In a small separate bowl, combine garlic, lemon juice, extra virgin olive oil, salt and pepper. Whisk the dressing and then drizzle over the veggies and gently toss everything together.
- Sprinkle dill over the top, adjust your seasonings, serve and enjoy.