Spiralized Radish Salad Version 2.0

A spiral slicer is a great fun toy, specially when it comes to radishes. I’ve made another radish salad, which I really love. I thought I’d try something different with the big bag of radishes I picked up at the farmer’s market last weekend. Oregano is really what makes this salad fantastic. I used dry, but if you have fresh, substitute 2 teaspoons of chopped fresh oregano for the dried.
Spiralized Radish SaladThis salad holds up well in the fridge so you can easily make it the night before you need to serve it. Just toss it a bit before serving so that the dressing covers the radishes.

Spiralized Radish Salad Version 2.0
Recipe type: Salad
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Serves: 6-8 servings
  • 2 teaspoons white wine vinegar
  • 2 teaspoons vegetable oil
  • 1 teaspoon caraway seed
  • 1/2 teaspoon dried oregano
  • 1 garlic clove, minced
  • 1/4 teaspoon sugar
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 15-20 large radishes
  1. In a large bowl, whisk together all but the radishes.
  2. Rinse the radishes.
  3. Cut the ends off and make a cut 1/2 way thru the radish, length-wise.
  4. Insert the radish in tho the slicer.with the largest end toward the blades.
  5. Slice the radishes and then add to the vinaigrette.
  6. Toss to coat.
  7. Refrigerate for 1 hour.
  8. Toss lightly before serving.

Spiralized Churchill Downs Butterbean and Radish Salad

Sometimes you just come across a recipe that really hits you as something you absolutely must make immediately. This Churchill Downs butterbean and radish salad was just that for me. I had to make it immediately. But I had to change it up a bit and spiralize the radishes because, well, I love spiral radishes. A little crunch and a hint of citrus and you have a great tasty salad.
Spiralized Churchill Downs Butterbean and Radish SaladThis spiralized Churchill Downs butterbean (er, lima bean) and radish salad also travels really well. It’s the perfect salad for a pitch-in, and it’s something different. I bet you haven’t seen too many butterbean salads. Well, I haven’t. Maybe it’s the pitch-ins I go to….

Spiralized Churchill Downs Butterbean and Radish Salad
Recipe type: Side
Cuisine: American
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Serves: 8-12 servings
  • 1 pound frozen lima beans
  • 1/2 pound radish, sliced thin
  • 3 tablespoons olive oil
  • 1/4 - 2 teaspoons cumin (I used a 1/4 teaspoon)
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons cilantro, chopped
  • 2 tablespoons fresh parsley, chopped
  1. Bring a pot of water to a boil.
  2. Add the beans and blanch for 3 minutes.
  3. Transfer beans to an ice bath and let cool for 5 minutes. Drain well.
  4. In a large mixing bowl mix the beans and radishes.
  5. Add oil, lemon juice and cumin.
  6. Combine until well mixed.
  7. Add parsley and cilantro.
  8. Season with salt and pepper.

Spiralized Radish Salad

It’s not like you have to have a spiralizer to make pretty salads, but it sure does help. And it’s fast and easy. This spiralized radish salad took only minutes to make. It tastes very much like a slaw, with a great radish crunch and a perfect citrus vinaigrette.
Spiralized Radish SaladThis was my first time spiralizing radishes. I was afraid it wasn’t going to work, but they came out perfectly. First, you have to start with big radishes. No wimpy long thin ones. Second, you need to make a shallow cut down each radish. If you don’t you’ll end up with one really long radish spiral that goes on and on and on. Then, just cut off the ends, insert into your spiralizer, and get to turning!

Spiralized Radish Salad
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Cook time: 
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Serves: 4-6 servings
  • 2 tablespoon orange juice
  • 3 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1 pound large radishes, spiralized (make a thin slice down the sides of the radishes first so that you don't get one long spiral radish) or sliced thin
  • 1/4 cup cilantro, chopped
  • 1/2 medium red onion, minced
  • Kosher salt and freshly ground black pepper, to taste
  1. Whisk together the orange and lime juices, olive oil and sugar in a large bowl.
  2. Add remaining ingredients and toss to coat. Season with salt and pepper.
  3. Refrigerate for 1 hour. Toss to coat before serving.