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.
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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.
