Our Radish Green Salad is the easiest side dish that goes perfectly with just about anything! With pretty curls, a handful of ingredients and a simple vinaigrette you will love its delicious simplicity and flexibility.
I put this salad together to make use of all the wonderful curly, coral lettuce that we had growing in the garden.
In this cucumber radish salad, I have kept things simple with just a handful of ingredients, that have all been quickly prepared using my handy mandoline v-slicer for a quick dinner side.
You Will Need
How to Make it a Meal
Love it but would like to make it more substantial then you can't go wrong by adding some...
- Grilled chicken tenders
- Seared steak
- Flaked salmon or smoked salmon
- Canned beans or chickpeas
- Fried haloumi cheese or crumbled feta
- Sliced avocado for healthy fats
- Add some toasted nuts, seeds or crispy bacon
A healthy radish salad recipe with simple flavours you can afford to let your creativity run wild!
How to Make It
Step 1 - Prepare Your Lettuce
Coral lettuce is a hydroponic variety that you will usually find at the supermarket or greengrocers with its roots on.
So our first step is to first cut off the roots.
Then separate the leaves and wash gently in a colander under gently running cold water. We don't want to bruise its delicate leaves.
Then either gently pat dry or spin dry in a salad spinner.
Then carefully shred the lettuce.
Step 3 - Thinly Slice Your Veg
Wash and trim your radishes and cucumbers, pat them dry then thinly slice into rounds using a mandoline/v-slicer or with a sharp knife.
If your radishes have the leaves on, rinse them carefully and chop them up finely to add to the salad. They have a mild spinach taste and will give your salad a pop of bright green colour.
Trim and remove the papery skin from your shallot and thinly slice.
Step 3 - Assemble Your Salad
Drain and rinse the capers, then in a large mixing bowl add all the salad ingredients.
Season with sea salt and cracked black pepper. Pour over the red wine vinegar and oil and toss well to combine.
💡 TOP TIP: You've probably read this here before 🤷🏻♀️! But, if you want to avoid a soggy salad then toss your radish green salad in a mixing bowl making sure all of the veggies are coated in the dressing. Then transfer the salad to your serving bowl/platter and leave the excess dressing behind.
Taste and adjust seasonings according to your liking, arrange in a salad bowl, then serve immediately once dressed.
Serving Suggestions 🍽
The beauty of the simple ingredients in this light and refreshing salad is its versatility, I have served it for many different occasions.
- Keep it light and fresh by serving it with some grilled salmon or garlic prawns/shrimp;
- Use it to combat fried foods and serve it with some crispy fried chicken as the tangy vinaigrette and crisp veggies cut through the oiliness.
- As a foil to spicy food such as spicy beef strips or with a curry, a forkful of this crisp salad really cools things down after you have accidentally bitten into a chilli!
- Magnificent as a fancy side for your next dinner party let's face it it is simply elegant in its simplicity and will impress served alongside a whole roasted salmon with buttery potatoes.
- Great for barbecues as it is so quick and easy to prepare with simple flavours that everyone loves.
- Try it with breakfast with poached or boiled eggs or as an unusual topping for your avocado toast.
Tips and Questions
Can I Make Radish Green Salad Ahead of Time?
- As with most green salads, as soon as it is tossed with the vinaigrette, you will need to eat it straight away.
- But this salad can be prepared a few hours ahead of time and tossed together with the vinaigrette just before serving it.
- Prepare the salad and vinaigrette and keep them separately in the fridge until you are ready to assemble the salad.
- Then, just before serving - season and toss the salad with the vinaigrette and serve immediately.
What About the Leftovers?
This is such a light and tasty salad I rarely have enough leftovers.
Coral lettuce is a soft lettuce variety and wilts easily, so you really should eat this salad on the day it is made otherwise, it is quite soggy.
Recommended Equipment
Definitely, a salad spinner to dry your leaves thoroughly for a much tastier salad.
A mandoline v-slicer for wafer-thin radish, cucumber and shallot slices.
Looking for More Green Salad Inspiration?
Recipe Card
Equipment
- Salad Spinner
- Mandoline or V-Slicer
Ingredients
- 150 grams coral lettuce (approximately 1 small head - 5.30z)
- 350 grams radishes (approximately 1 bunch - 12oz)
- 240 grams Lebanese or Persian cucumbers (approximately 2 small - 8.5oz)
- 1 small French shallot (approximately 25g - 0.88oz)
- ⅓ cup capers
- Sea salt and cracked black pepper
- 3 tbsps red wine vinegar
- 2 tbsps olive oil
Instructions
- Start by cutting the roots off the lettuce, separate the leaves and wash gently in a colander under cold running water.
- Then either gently pat dry or spin dry in a salad spinner then carefully tear the leaves into bite sized pieces.
- Wash and trim your radishes and cucumbers, pat dry then thinly slice into rounds using a mandoline/v-slicer or with a sharp knife. Trim and remove the papery skin from your shallot and thinly slice.
- Drain and rinse the capers, then in a large mixing bowl add all the the salad ingredients, season with sea salt and cracked black pepper. Pour over the red wine vinegar and oil and toss well to combine.
- Taste and adjust seasonings according to your liking, arrange in a salad bowl and serve immediately once dressed.
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