Radish Salad

By Mark Bittman

Radish Salad
Sabra Krock for The New York Times
Total Time
20 minutes
Rating
4(357)
Comments
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Radish salad is something you see in places around the world (in the last couple of years, I have been served it in similar guises in both Mexico and Turkey), but almost never in this country. Salting the radishes first reduces their harshness while accenting their crispness. At that point, they can be dressed with a traditional vinaigrette or the more tropical (and oil-less) version here. The only trick is to slice the radishes thinly. For this, a mandoline is best.

Featured in: THE MINIMALIST; Salads That Declare Their Independence From the Same Old

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Ingredients

Yield:4 servings
  • About 12 radishes, thinly sliced
  • 1tablespoon salt
  • ¼teaspoon freshly ground black pepper
  • 2tablespoons fresh lime juice
  • 1tablespoon orange juice
  • Ground Urfa or other mild chilies to taste (optional)
  • 2tablespoons chopped mint or cilantro
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

8 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 64 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine radishes with salt, and cover with water in a bowl. Let sit 15 minutes. Drain, and rinse. Meanwhile, stir together the pepper and fruit juices.

  2. Step 2

    Toss radishes with dressing and chilies. Taste. Add more salt, pepper or lime juice as needed. Garnish with herb, and serve.

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Ratings

4 out of 5
357 user ratings
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Comments

Tori

Delicious! I mandolined some cucumber and carrots as well, and added just a bit of olive oil to the dressing and served it in a pretty lettuce cup. Good to know about soaking the radishes first.

Joan L

This was the first radish salad I have ever made or eaten. It was a hit on a hot summer day when easy, fresh, and cool are the descriptors that matter. I am encouraged to try some other radish recipes. The near-zero calorie count for this one is also a bonus for something so flavorful

Katie H.

I just bought my first mandoline and I've always wanted to try a dish with radishes, so here we are. This salad was amazing. I used both mint and cilantro with fresh squeezed lime and orange juices, and red pepper flakes, black pepper, and salt, and it was seriously delicious. I served it as a side with a whole roasted chicken and a rosemary-infused potato purée! Perfect!

LCA

Much too acidic.

john

Adding cucumbers is a different salad. Skipping the citrus is another salad.

Seattle cookery

I used red pepper flakes, but only had fresh basil and chives. Worked wonderfully.

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