Light and easy broccoli radish salad with a simple vinegar-based dressing. Makes a flavor-packed, yummy side dish salad.
Global Food Recipes
with Spices and Herbs
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Ingredient Notes
- Broccoli
- Radish - the pink variety for a color contrast.
- Shallots or Green Onions - they are milder than onions.
- Oil - canola or olive oil.
- Vinegar - apple vinegar, other fruit vinegar, or just plain kitchen vinegar.
- Salt and Black Pepper
- Chives or fresh Parsley to garnish
Other ingredients that you can add to call this salad your own: cranberries, crispy bacon, feta, walnuts, cashews, raisins, and grapes.
How to make this salad?
This is one of the simplest and at the same time most colorful salads out there.
Step 1
Prep broccoli florets and cook broccoli. Either boil or steam.
Strain and cool broccoli.
Step 2
Prep and slice radish, shallot, and chives.
Combine broccoli, radish, and shallot.
Step 3
Prepare dressing by combining salad, black pepper, vinegar, and oil.
Pour dressing over vegetables and garnish with chives.
📖 Recipe
Broccoli Radish Salad Recipe
Ingredients
Salad Ingredients
Dressing
- 3 Tablespoon Oil canola or olive oil
- 1 Tablespoon Vinegar
- ½ Teaspoon Salt
- Black Pepper Ground pinch
Instructions
Salad Ingredients
- Cut broccoli florets into manageable pieces. Cut off greens and rinse florets.
- Boil or steam broccoli florets until al dente (to the bite) cooked through. Strain when done and allow to cool.
- In the meanwhile rinse, cut off ends, and slice radish.
- Peel and slice shallots.
- Chop fresh chives. (optional/garnish)
- Combine all salad ingredients
Dressing
- Prepare the dressing. Combine salt, black pepper and vinegar. Pour and mix in oil.
To Serve
- Prep salad ingredients in a large or in small serving bowls. Sprinkle dressing and chives over salad.
- Serve up room temperature or cooled as a side dish.
Notes
Equipment
- 8" Chef Knife
Nutrition
Serving
We enjoy this salad with other main course meals for lunch or dinner.
It goes well with most dishes out there. I, personally, love it with a lentil soup or lentil curry.
My sister, who came up with the recipe, loves it with ribs or tacos.
Paul, my husband, enjoys it with pizza or pasta.
Broccoli and radish are filling enough and work well if turned into a weight loss salad. It's gluten-free, low carb, and diabetic-friendly.
Storing Leftovers
Store leftovers in an airtight container in your fridge.
To meal prep this salad, I recommend keeping the fresh vegetables and salad dressing ingredients separate.
That way the salad will hold better in the fridge in an airtight container.
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