5-Ingredient Radish Salad with Herbs Recipe
A refreshing and simple 5-ingredient radish salad featuring thinly sliced radishes and shallots soaked in a salty brine, then tossed with creamy Greek yogurt, lemon juice, and fresh herbs. This light and tangy salad makes a perfect side dish or a healthy snack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (includes soaking time)
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Brine
- 3 cups cold water
- 2 teaspoons kosher salt
For the Salad
- 3 bunches radishes (about 1½ pounds), thinly sliced
- 1 small shallot, thinly sliced
- ½ cup plain whole milk Greek yogurt
- 2 tablespoons fresh lemon juice
- ¼ cup chopped fresh tender herbs (such as dill, mint, chives, basil, or cilantro)
- Kosher salt and black pepper, to taste
Instructions
- Prepare the Brine: In a large bowl, whisk together 3 cups of cold water and 2 teaspoons of kosher salt until the salt is fully dissolved, creating a salty brine that will help mellow the sharpness of the radishes and shallots.
- Soak Radishes and Shallots: Add the thinly sliced radishes and shallots to the brine. Let them sit for 15 minutes to soften their texture and reduce pungency, enhancing their flavor in the salad.
- Drain and Dry: Drain the radishes and shallots thoroughly using a colander. Wipe the bowl dry to prepare for mixing the dressing.
- Make the Dressing: In the cleaned bowl, whisk together the Greek yogurt and fresh lemon juice until smooth and combined, creating a creamy and tangy base for the salad.
- Toss Salad: Add the drained radishes and shallots back into the bowl with the dressing. Add the chopped fresh herbs (dill and mint recommended, but you can use chives, basil, or cilantro). Toss everything gently to coat evenly with the yogurt dressing.
- Season and Serve: Season the salad with kosher salt and black pepper to taste. Serve immediately or chill briefly to meld flavors before serving.
Notes
- Soaking radishes in salted water mellows their sharpness, making the salad more balanced and delicious.
- Use a mix of tender fresh herbs for the best aromatic flavor—feel free to customize according to your preference.
- This salad is best eaten fresh but can be refrigerated for up to one day.
- For a lighter version, substitute Greek yogurt with low-fat or non-dairy yogurt.
- Ensure radishes and shallots are sliced thinly to maximize texture and flavor absorption.
