Dairy-Free Radish Salad
This dairy-free radish salad is light, fresh, and full of flavor. Crisp radishes, cool cucumbers, and fragrant herbs are tossed in a tangy lemon dressing for a simple yet satisfying dish. It’s quick to prepare and makes a great addition to any meal, offering a bright, refreshing bite.
The combination of radishes and cucumbers gives this salad a crunchy texture, while the lemon juice, olive oil, and honey dressing add a perfect balance of sweetness and acidity. Fresh dill and parsley bring in a burst of herbaceous flavor, making it a great option for anyone who enjoys vibrant, seasonal ingredients.
Ingredients
- Radishes – 10 to 15 small radishes.
- Persian cucumbers – These are small English cucumbers. You can use a regular English cucumber if you can’t find the small ones.
- Olive oil
- Lemon juice
- Honey
- Kosher salt
- Ground black pepper
- Green onions – Thinly sliced on the bias (on an angle).
- Red onion – Did you know you can soak sliced onions in ice water to remove astringent flavor? Try it!
- Fresh flat-leaf parsley – Fresh parsley adds a pop of flavor to this herby salad.
- Fresh dill – I know there are dill haters, and you can skip the dill if you like, but it’s sooo good in this salad.
How To Make Dairy-Free Radish Salad
- Thinly slice the radishes and cucumbers into ⅛-inch rounds using a mandoline or sharp knife. Add them to a large mixing bowl.
- Combine the olive oil, lemon juice, honey, salt, and pepper. Seal the jar and shake well until the dressing is fully blended.
- Pour the dressing over the radishes and cucumbers. Gently toss until evenly coated.
- Fold in the green onions, red onion, parsley, and dill. Taste and adjust seasoning with more salt and pepper if desired.
- Serve immediately for a crisp, fresh salad.
Step-By-Step Process
Chef Jenn’s Tips
- Soak the red onions in ice water for 10 minutes to soften their sharp flavor.
- Always use fresh herbs for the best taste — dried herbs won’t provide the same effect.
- For added crunch, sprinkle in toasted sunflower seeds or slivered almonds.
- Let the salad rest for about 10–15 minutes before serving to allow the flavors to blend.
Make It A Meal
This salad pairs beautifully with grilled meats, roasted vegetables, or grain-based dishes. It also works well as a crunchy topping for wraps or sandwiches.
Storage
Keep leftovers in an airtight container in the refrigerator for up to one day. The dressing may cause the vegetables to release moisture, so stir before serving.
Dairy-Free Radish Salad
Ingredients
- 1/2 pound radishes
- 3 Persian cucumbers
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 3/4 teaspoon kosher salt plus more to taste
- 1/4 teaspoon ground black pepper plus more to taste
- 2 green onions thinly sliced on the bias (on an angle)
- ¼ cup red onion thinly sliced
- 1/4 cup fresh flat-leaf parsley chopped
- 2 tablespoons fresh dill chopped
Instructions
- Thinly slice the radishes and cucumbers into ⅛-inch rounds using a mandoline or sharp knife. Add them to a large mixing bowl.
- Combine the olive oil, lemon juice, honey, salt, and pepper. Seal the jar and shake well until the dressing is fully blended.
- Pour the dressing over the radishes and cucumbers. Gently toss until evenly coated.
- Fold in the green onions, red onion, parsley, and dill. Taste and adjust seasoning with more salt and pepper if desired.
- Serve immediately for a crisp, fresh salad.
Notes
Chef Jenn’s Tips
- Soak the red onions in ice water for 10 minutes to soften their sharp flavor.
- Always use fresh herbs for the best taste — dried herbs won’t provide the same effect.
- For added crunch, sprinkle in toasted sunflower seeds or slivered almonds.
- Let the salad rest for about 10–15 minutes before serving to allow the flavors to blend.
Prepared this salad for company 4th of July and served with pan fried pork chops and sauteed mushrooms (ginger, soy sauce, Korean hot sauce). Iced tea and lots of compliments. The crunch and color made it a hit, and of course the dairy free is welcome.
I’m so glad you all loved it, and thanks for coming back to comment! ~Jenn