Skip to main content
Epicurious
Cookbooks

Radish Salad

Ingredients

Preparation

  1. If possible, use the very large, elongated type of radish, which can be white, violet, red, or black, and which is also called mouli. Slice the radishes very thinly or grate them coarsely and dress with a lemon-and-olive-oil dressing. A few drops of orange-blossom water will give it a delicate perfume. Garnish with plenty of finely chopped flat-leaf parsley.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSaladRadishRoot VegetableVegetableLemonCitrusFruitParsleyHerbs & SpicesSideDinnerVeganVegetarianNut FreeDairy FreeGluten FreeEasyQuickNo-CookCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Olive Bar Pasta Salad
Choose your own adventure at the supermarket with marinated artichokes, beans, peppers, and of course, olives.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
The Perfect Pasta Primavera
A reader favorite for almost 50 years, zhuzhed up for today’s cooks.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.