Spring Radish Salad Recipe | Kitchen Vignettes | PBS Food

Spring Radish Salad

Spring Radish Salad recipe

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Radishes are one of the great joys of spring! There’s such pleasure to be had in gently pulling the bright red bulbs right out of the ground. And at farmer’s markets, there is often a bounty of choice in radishes of many varieties, colors, shapes, and sizes.

Spring Radish Salad recipe
Photo by Broad Fork Farm

In all honesty, radishes have never inspired me too much. They’re probably one of the more under-appreciated vegetables and I was surprised that this simple little salad swept me off my feet. My enthusiasm for the little red bulb has been renewed!

The recipe is based on a simple Tunisian radish salad that my friend showed me how to make. It’s refreshing, dead easy, and calls for only 4 ingredients (not counting a bit of salt and pepper). It’s best made with the classic red radishes that aren’t too spicy (unless a really spicy salad is just your thing!)

This is a cheerful salad that will add color to your dinner plate. It is generally served in small portions, making a lovely accompaniment to a spring meal. It also adds delightful crunch, color, and flavor to sandwiches. Enjoy!

Spring Radish Salad recipe

Spring Radish Salad

Spring Radish Salad recipe

This refreshing side salad from the Kitchen Vignettes blog is quick and easy to prepare, and add color to your plate.



  • 1 bunch of red radishes, about 1 1/2 cups finely chopped (choose a variety that suits your taste)
  • 1/2 bunch of parsley, about 1/2 cup finely chopped
  • 1 Tbsp. fresh squeezed lemon juice
  • 1 Tbsp extra virgin olive oil
  • 1 pinch of pepper
  • 2 pinches of salt


  1. Wash the radishes and remove the stems and any long roots. Finely cube the radishes into tiny pieces.
  2. Wash the parsley and gently shake it or pat it dry. Finely mince the parsley.
  3. Place the cubed radishes and minced parsley in a small salad bowl.
  4. Add the lemon juice, salt and pepper. Toss gently.
  5. Add the olive oil and toss again.
  6. Taste the salad and make adjustments to your liking. (I sometimes add a little bit more lemon juice and salt).

Yield: 4 small side salad servings

Aube Giroux is a food writer and filmmaker who shares her love of cooking on her farm-to-table blog, Kitchen Vignettes.

Aube is a passionate organic gardener and home cook who likes to share the stories of how food gets to our dinner plates. Her work has been shown on television and at international film festivals. Her web series was nominated for a 2014 James Beard Award. In 2012, she was the recipient of Saveur Magazine’s Best Food Blog award in the video category.

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