Spring Radish Salad: A Sunny Day Delight

Why is this a must-eat for Vegan foodies?

Being that radishes are not particularly that popular, they have been often disregarded in favour of more savory garden produce. The truth is, that this root vegetable contains a wide amount of nutrients and properties unlike any other of its peers. Besides being a powerful source of Vitamin C, radish contains: folate, fiber, riboflavin, and potassium. 

Traditionally, radish has been used majestically in Asian and Middle Eastern cuisine. This Spring Radish Salad specifically has its origins in similar Tunisian and Morroccan salads, such as Carrot Salad with Olives or the popular Tunisian Cucumber Salad. 

Producing the Salad

Wash the radishes well, remove all greens and slice off the roots. The proper way to curate a radish for its consumption is to increase its crispness by soaking them in iced water for several hours, placing them in plastic bags.


. 1 pound of thinly chopped and trimmed spring radishes

. 1 tablespoon of chopped chervil or chives

. 2 teaspoons of olive oil

. 1/4 teaspoon of coarse salt. 


. Prepare radishes. Remove greens, stems or roots. Slice them thinly and place them in a bowl or platter. 

. Drizzle with oil. 

. Sprinkle with herbs and salt. Season to taste.