White Radish Salad

Written by
Jennifer McGavin
Jennifer McGavin learned to cook German food while living in Germany for 11 years and has worked in the food industry for many years.
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Jennifer McGavin
Updated 12/05/19
White radishes
John Burke / Getty Images
Prep: 10 mins
Cook: 0 mins
Marinate for best flavor: 2 hrs
Total: 2 hrs 10 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
106 Calories
8g Fat
7g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 106
% Daily Value*
Total Fat 8g 11%
Saturated Fat 4g 22%
Cholesterol 25mg 8%
Sodium 332mg 14%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 2%
Protein 1g
Calcium 54mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Radish salad is a common addition to mixed salad plates like you find in German restaurants.

Scoop a bit onto your plate and see if you enjoy it as an accompaniment to your next Schnitzel or hamburger. 

Ingredients

  • 1 large Daikon radish (or several smaller white radishes)
  • 1/2 teaspoon salt (or to taste)
  • 1/2 to 3/4 cup/150 milliliters sour cream (or crème fraiche)
  • 1 to 2 tablespoons vinegar
  • 1 tablespoon sugar
  • 1 tablespoon horseradish (prepared)
  • Freshly ground pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

  2. Peel and grate the radish(es). Put the grated radish in a sieve, sprinkle with salt and wait 10 minutes. Press out excess water.

  3. Mix the cream, vinegar, sugar horseradish, and pepper in a large bowl. Add the grated radish and stir to coat.

  4. Let the salad sit (cool or refrigerated) for at least 15 minutes although 1 to 2 hours is preferable before serving.

  5. Enjoy!

Recipe Variations

The salad can also be jazzed up with cubed, bell pepper, grated carrots or sliced cucumbers. It tastes even better after marinating overnight.

When serving, let the salad drain a little before plating.