German White Radish Salad

Name: German White Radish Salad
Ingredients: 1 bunch small white radishes; 1 tablespoon white wine vinegar; 2 tablespoons vegetable oil; salt & freshly ground black pepper; 2 tablespoons chopped green onion or chives

Tamar Genger MA, RD • Oct 16, 2012 (Updated: Aug 20, 2019)Comment Jump to Recipe

german-radish-salad — GERMAN WHITE RADISH SALAD

I actually used small turnips for this recipe, I am not sure the difference between turnips and radishes, but it was perfect.

German White Radish Salad

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Servings

Ingredients

1 bunch small white radishes
1 tablespoon white wine vinegar
2 tablespoons vegetable oil
salt & freshly ground black pepper
2 tablespoons chopped green onion or chives

Instructions

Peel the radish and slice it into thin disks, using a mandoline or the proper slicing disk of a food processor. Whisk the vinegar with the vegetable oil, salt, and pepper. Toss the radish with the vinaigrette and sprinkle with green onions or chives. Let sit for 30 minutes to an hour.

Category: Recipes

Holidays: Sukkot

Diets: Gluten FreeHealthyLow CarbPareve

About Tamar Genger MA, RD

Tamar is the Executive Editor of JamieGeller.com. She is the mother of three amazing children, a registered dietitian, nutrition educator, and major foodie!! Always on the search for the best of everything and often found in the kitchen cooking up new healthy foods, Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!Tamar is the mastermind behind Fresh Families, Jamie Geller’s healthy, family-friendly meal plan.

Comments

Tamar Genger MA, RD

Oct 17, 2012 at 7:49 pm

Thanks, I actually never know what to do with them when they come from the CSA, now I do, I hope you enjoy.

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hindyg

Oct 17, 2012 at 4:26 pm

This looks great! I love turnips. I have never made a salad out of it. I think I will make this for shabbat!

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Tamar Genger MA, RD

Oct 16, 2012 at 6:05 pm

Since you mentioned it, I actually did try it with Daikon and while it worked well, it was a much stronger flavor and a little more bitter, which is fine and my husband still like it, but I did not like it as much.

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- J. B.
  
  May 16, 2026 at 1:12 pm
  
  It might help to salt the Daikon and let it sit for about an hour. Then rinse it well and press as much water out as you can before completing the salad. I do this with both Daikon and Napa cabbage when I am making Korean pickle and Kimchee. I also do this with Eggplant before I cook it. I let it sit in salted water, drain and let it sit in the strainer overnight in the fridge with a weight on it. It presses the excess moisture out along with the bitterness.
  
  Reply
LisaN

Oct 16, 2012 at 6:03 pm

Think I will try it with daikon

Reply