Equipment
* optional
Ingredients
Salad Base
- 400 g red radishes, trimmed and washed
- 5 g kosher salt
Dressing
- 30 ml white wine vinegar
- 15 ml extra virgin olive oil
- 10 g fresh red chili, finely sliced
- 10 g fresh cilantro or parsley, roughly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 52 kcal
- Protein
- 1 g
- Carbohydrates
- 4 g
- Fat
- 4 g
- Fiber
- 2 g
- Sugar
- 2 g
- Sodium
- 525 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 246 mg
- Calcium
- 27 mg
- Iron
- 0.4 mg
- Magnesium
- 11 mg
- Phosphorus
- 22 mg
- Zinc
- 0.3 mg
- Vitamin A
- 8 mcg
- Vitamin C
- 15 mg
- Vitamin E
- 0.6 mg
- Vitamin K
- 11 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.05 mg
- Niacin
- 0.3 mg
- Folate
- 27 mcg
- Water
- 105 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a mandoline slicer or a very sharp knife, slice the radishes as thinly and uniformly as possible.
Place the sliced radishes in a mixing bowl and toss thoroughly with the kosher salt. Let sit at room temperature for 15 minutes to draw out excess moisture and harsh peppery compounds.
Transfer the radishes to a colander and rinse briefly under cold water to remove the excess salt. Thoroughly pat them dry using paper towels or a clean kitchen towel.
In a clean mixing bowl, whisk together the white wine vinegar, extra virgin olive oil, and the optional sliced fresh chili.
Add the dried radishes and chopped herbs to the dressing. Toss well to coat evenly, then serve immediately or chill briefly before serving.
Chef's Notes
- Salting radishes is a classic technique called 'degorging'. It breaks down the rigid cell walls slightly, making the radishes more pliable and deeply seasoned while mellowing their natural mustard oil spice.
- For maximum visual appeal, look for mixed variety radishes such as French Breakfast, Watermelon, and standard red globe radishes. The varied colors elevate a simple five-ingredient dish.
- If you prefer a milder chili flavor, slice the chili open and scrape out the seeds and white ribs before finely slicing the flesh.
- Keep the olive oil quality high. Because this is a minimal-ingredient recipe, the grassy, peppery notes of an excellent extra virgin olive oil will shine through.
Storage
Refrigerator: 2 days — Radishes will lose some of their crispness and the red color may bleed into the dressing over time.
Troubleshooting
Radishes are too salty in the final dish
Cause: The radishes were not rinsed thoroughly after the salting process.
Fix: Soak the radishes in plain cold water for 5 minutes, drain, and pat dry again before adding the dressing.
Prevention: Rinse the radishes under running cold water until the water runs clear, tasting one slice to check the seasoning level before dressing.
Dressing is watery and pooling at the bottom
Cause: Radishes were not adequately dried after rinsing.
Fix: Drain the excess liquid, add a small splash of olive oil to re-emulsify the remaining dressing.
Prevention: Use a salad spinner or press firmly between multiple layers of paper towels to extract all surface moisture.
Cultural Context
Radishes have been cultivated globally for thousands of years, appreciated for their fast growth and crisp texture. Salting them is a traditional technique used across Asian and European cuisines to draw out excess water and temper the pungent mustard oils naturally present in the root. This minimalist preparation celebrates the raw vegetable while offering an adaptable side dish perfect for warm-weather holidays and outdoor gatherings.
