• Radish Salad


Radish Salad

By MCFM Nutrition Interns


  • 2-3 bunches of medium radishes, leaves removed and bulbs sliced
  • 1/4 teaspoon salt
  • 1/2 cup red onion, diced
  • 1 cucumber, sliced
  • 2 Tablespoons olive oil
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon honey
  • 1 small clove of garlic or 1 to 2 garlic scapes, minced
  • 1 teaspoon fresh oregano (optional)


Mix radishes with salt and let it sit for roughly 10 minutes. Pour the liquid away and place the radishes to a new bowl. Stir the cucumber and red onion together with the radishes.

To make the dressing, whisk together olive oil, vinegar, garlic, oregano and honey in a bowl until well combined

Combine the dressing and the vegetables and cover. Allow the salad and allow it to sit refrigerated for at least one hour before serving to make the radishes soft and flavorful.

Tip: Don’t waste the radish tops–add them to stir fries and pesto for an extra boost of nutrition and flavor!

Nutrition Facts: Serving Size 1/2 cup (137g), Calories 90 (Calories from fat 60), Total Fat 7g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 0mg, Sodium 160mg, Total Carbohydrate 7g, Dietary Fiber 2g, Sugars 4g, Protein 1g, Vitamin A 14%, Vitamin C 15%, Calcium 2%, Iron 2%

Nutrition Facts provided by Allina Health.

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