Fresh, crunchy, peppery and unique, this easy-to-make radish and cauliflower salad is an ideal mid-winter salad. It keeps beautifully (bring on the crunch!), meaning it is a fantastic make & take salad for lunches, too.
Well hello there, everyone! I have a case of sunshine & lollipops because the grey skies are gone, sun is streaming through my office windows, and I (finally) do not need to sit on a heating pad to keep warm. Hurray for small victories!
I am hopeful that my post today will deliver some edible cheer and metaphorical sunshine. I can vouch for its ability to turn lunch from ho-hum to humdinger. It suits just about any eating plan/dietary needs (vegan, keto, paleo, weight watchers, happy-go-lucky-eat-everything), is packed with nutritious goodness, is cheap & easy (always good), and just darn delicious. Just 55 calories per generous serving, too.
It’s effortlessly beautiful, too.
First, the ingredients roundup. Its most likely you will only need to purchase three items to craft this salad in no time: a bunch of radishes, a medium head of cauliflower (you will only use half, unless you double the recipe), and a heaping handful of parsley.
The remaining ingredients are pantry staples: salt, pepper, olive oil, vinegar (I use cider, but use what you have or prefer), and Dijon mustard. I use dried dill, too, but you’ll see that I have options for other herbs in the recipe.
The star of the recipe is, without doubt, radishes. Despite being a mainstay in the produce department, you may not have used them much. Let’s change that, beginning with this salad. They have a slight sweetness, a subtle yet distinctive bite (somewhat peppery), and a satisfying crunch. They are ideal for chopped salads such as this because they keep their crisp texture, even after several days of refrigeration.
Their mid-winter wonderfulness extends to their nutrition. In addition to cancer-fighting antioxidants (e.g., sulforaphane and indole-3; read more here or here), radishes are terrific for battling winter colds due to their combination of vitamins (including C) and minerals. Go radishes!
I’ve been loving this salad for lunches the past few days, but also as mid-day mini snacks. Pack it into mason jars or other favorite storage containers for grab & go salad anytime, anywhere.
Making this recipe? I would love to see it!
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- 12 radishes (about 1 small bunch), trimmed, chopped
- ½ of a medium head cauliflower, chopped (fairly small pieces)
- 1 packed cup flat leaf parsley leaves, chopped
- 1 tablespoon olive oil
- 1 tablespoon cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried dill
- ¼ teaspoon fine sea salt
- ½ teaspoon freshly cracked black pepper
- In a large bowl, combine the cauliflower, radishes and parsley.
- In a small bowl or cup, whisk together the oil, vinegar, mustard, dill, salt & pepper.
- Add dressing to vegetables, tossing to coat.
- The salad can be eaten immediately, but it is best if it is refrigerated for at least 1 hour before serving. Add more salt & pepper, to taste, as desired.
Dill Options: If you do not have dill, simply leave it out, or consider substituting an equal amount of dried tarragon, herbes de Provence, Italian herb blend seasoning, or dried mint.
Oil Options: An equal amount of avocado oil or oil of choice (one that is liquid at room temperature) can be used in place of the olive oil.