Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Radish Salad

Amy Albert

Yield: Yields about 2-1/2 cups.

Servings: four to six.



  • 1/2 tsp. kosher salt
  • 1/4 cup granulated sugar
  • 1/2 tsp. cayenne
  • 3 Tbs. red-wine vinegar
  • 2 Tbs. soy sauce
  • 1 tsp. sesame oil
  • 2 cups halved radishes, lightly crushed with the flat side of a chef’s knife

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 50
  • Fat Calories (kcal): 10
  • Fat (g): 1
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 0.5
  • Cholesterol (mg): 0
  • Sodium (mg): 470
  • Carbohydrates (g): 10
  • Fiber (g): 1
  • Protein (g): 1


  • In a small bowl, combine the salt, sugar, cayenne, vinegar, soy sauce, and sesame oil. Stir to combine. Add the radishes; toss lightly. Cover and let sit for at least 15 minutes, or refrigerate for 1 hour before serving. (Don’t make the salad any more than an hour ahead or the red radish skins will start to get blotchy and fade.)


Rate or Review

Reviews (2 reviews)

  • BwarengaGriggs | 10/20/2019

    Interesting recipe! I like radish! It's a taste of summer!)
    Try this recipe - Mustard Green Salad https://mygreencookbook.com/mustard-greens-salad/
    3 Tomatoes small
    1 cup Mustard Greens
    2 Lettuce Leaves big
    5 Walnuts
    1 tsp Olive Oil
    1 pinch Salt
    1 pinch Black pepper
    1 tbs Dressing
    Fresh and Healthy!))

  • User avater
    alliwalli | 12/21/2010

    This looks pretty weird, but I really liked it. The flavors are strong, but go together well. Worth trying if you feel like expanding your horizons.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial