Day 144: Black Radish Salad

Wouldn't you think a black radish might, you know, be BLACK? Well maybe not, since red radishes are only red on the outside.

Silly me, I thought a black radish would taste considerably different than a red radish. It doesn't.

It IS however much bigger, more the size of a large sweet potato. The one in the photo weighed half a pound.

This was good enough but I wouldn't go out of my way to have again. The salad itself was the same, fresh, light, enjoyable even, just not something to have again.

I CAN see how it might be a refreshing to the palate, however, if paired with fatty meat.

And I've got three more like this to go so look for more ideas.

PS I did use some of the salad along with egg/sour cream to make a fritatta for supper. It was quite good.

Hands-on time: 15 minutes
Time to table: 15 minutes
Serves 4

8 ounces black radish, peeled and grated
1/4 white onion, sliced thin, then diced
Zest and juice (about 2 tablespoons) from a lemon
1 tablespoon good mustard
1 tablespoon olive oil

Mix the radish and onion in a bowl, then add the remaining ingredients.

Per Serving: 49 Cal (64% from Fat, 6% from Protein, 30% from Carb); 1 g Protein; 4 g Tot Fat; 0 g Sat Fat; 4 g Carb; 1 g Fiber; 20 mg Calcium; 0 mg Iron; 23 mg Sodium; 0 mg Cholesterol, Weight Watchers 1 point

Epicurious, Letter from France
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. I have NEVER heard of black radish - but this is spectacular. I bet there are some great lunch options just waiting to be discovered on this site. Thanks AK!

  2. Black radish is great! Try adding some diced cukecumber to your recipe for a variation.


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