This radish salad is a deliciously fresh way to use this crisp veggie! Mix it with cucumber, chickpeas and a quick dressing.
Got a bunch of radishes? Try this Fresh Radish Salad! It’s a great way to use this crisp, peppery veggie for lunches and as an easy side dish. Throw together the radishes with crunchy cucumber, chickpeas, olive oil and vinegar it makes a delightfully zingy mix. This vegetable can be rather spicy in large quantities, but this salad has just the right proportions to highlight its refreshing flavor. This recipe perfect in spring when radishes abound, but it works any time of the year!
Looking for a green salad with radishes? Go to Radish Gorgonzola Salad.
Ingredients in this radish salad
This cucumber radish salad is simple and straightforward, pairing this peppery vegetable with a few crunchy veggies. The chickpeas add protein to make the salad more filling, adding a contrasting softer texture. We’re radish fans over here, and this salad is just the right way to highlight them. Here’s what you’ll need for this salad:
- Canned chickpeas
- Radishes
- Red bell pepper
- English cucumber
- Olive oil
- Red wine vinegar
- Dried dill
- Fresh herbs, like fresh parsley, chives, dill, basil, mint, or oregano
- Salt and pepper
All you have to do? Chop the veggies and mix them with the oil, vinegar and seasonings. It’s a fresh, filling salad that works for lunches or for entertaining. Speaking of, here are some notes on the olive oil and vinegar quantities based on how you’re planning to use the salad.
Olive oil & vinegar quantities
You can flex the olive oil and vinegar quantities in this radish salad based on how you’re planning to use it. Here’s what to note:
- Use less oil and vinegar if eating right away. Make it to eat for lunch right away, and you can get away with ½ tablespoon oil and vinegar. It tastes great right when you mix it up.
- Use more if storing it refrigerated or making for a party. Use 1 tablespoon each oil and vinegar and it makes more of a marinated salad texture. This is best here because it can dry out in the fridge or as it sits.
Make a double batch for a party
This radish salad makes enough for 4 side dish servings, great for spring or summer meals on the patio. But want to make a large batch for a party, pitch-in, or picnic? Make a double batch! You’ll want to use the larger quantity of oil and vinegar for the party size, which will be 2 tablespoons each oil and vinegar. Click the 2x button in the recipe below.
Mix-ins and variations
Want to add flair to this radish salad? Here are a few ways to vary it up:
- Add ⅓ cup feta cheese crumbles for a salty punch
- Use ¼ cup fresh herbs like dill, chives or mint for an herbaceous vibe
- Add a crunch with toasted pinenuts or toasted almonds
- Serve it over greens to make a green salad; consider adding Blue Cheese Dressing (like in this Radish Gorgonzola Salad)
Ways to serve radish salad
This radish salad is ultra versatile: it works for lunches, as a side dish, or for picnics or potlucks. Here are some ideas:
- For lunches, stored in a covered jar
- As a side for fish or chicken like baked shrimp, sautéed shrimp, baked salmon or baked tilapia
- At a picnic, potluck or pitch in, with a few other salads like Fresh Couscous Salad, Antipasto Salad, Carrot Salad, Potato Salad, or Celery Salad
More radish recipes
Love spicy radishes? Here are a few more top radish recipes we love:
- Make a batch of tangy Quick Pickled Radishes
- Try unique Roasted Radishes
- Throw together Radish Salsa for tacos
- Make up simple Radish Toasts
This cucumber radish salad recipe is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
Print
Simple Radish Salad
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Prep Time: 15 minutes -
Cook Time: 0 minutes
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Total Time: 15 minutes
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Yield: 4 small or 2 large
Print Recipe
Pin RecipeDescription
This radish salad is a deliciously fresh way to use this crisp veggie! Mix it with cucumber, chickpeas and a quick dressing.
Ingredients
- 15-ounce can chickpeas (or 1 ½ cups cooked)
- 8 small or 5 large radishes, sliced (¼ cup)
- ¼ cup red bell pepper, diced
- ¼ cup English cucumber, diced
- ½ tablespoon olive oil*
- ½ tablespoon red wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon dried dill
- 1 to 2 tablespoons chopped fresh herbs (like fresh parsley, chives, dill, basil, mint, or oregano), optional
- Fresh ground black pepper
- Optional add-in: feta cheese crumbles
Instructions
- Drain and rinse the chickpeas.
- Slice the radishes. Dice the bell pepper. Dice the cucumber (peel it if you’re using a standard cucumber, but English cucumber doesn’t need to be peeled).
- In a bowl, mix together the chickpeas, radishes, bell pepper and cucumber with the olive oil, red wine vinegar, kosher salt, fresh ground black pepper, dried dill, and chopped herbs. (If making to refrigerate or for a party where it will sit out, you can use up to 1 tablespoon each vinegar and olive oil.) Taste and add additional salt as desired. Stores refrigerated up to 3 days; you may want to add a pinch or two more salt after refrigeration to refresh the flavors.
Notes
*If making for a party, make a double recipe (use the 2x button).
Category: Side dish
Method: No cook
Cuisine: Salad- Diet: Vegan
Keywords: Radish salad, radish salad recipe
