Shaved Radish Salad With Walnuts And Mint
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This vibrant shaved radish salad is a celebration of crisp textures and peppery flavours. By using a variety of colourful radishes, you can create a visually stunning dish that works beautifully as a refreshing starter or a sophisticated side for a summer lunch. The natural heat of the radishes is perfectly balanced by the earthy crunch of toasted walnuts and the cooling brightness of fresh mint leaves.
As a simple vegan dish, this recipe relies on high-quality ingredients and a punchy lemon vinaigrette to bring everything together. It is an excellent choice for those seeking a light, healthy addition to their repertoire that requires minimal preparation. Serve it alongside grilled proteins or as part of a seasonal spread to add a burst of garden-fresh flavour to your table.
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Ingredients for Shaved Radish Salad With Walnuts And Mint
40g walnuts
300g thinly sliced mixed radishes
Kosher salt, freshly ground pepper
60ml Basic Lemon Vinaigrette
How to make Shaved Radish Salad With Walnuts And Mint
Back to contentsPreheat oven to 177°C. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool; crush with the flat side of a chef’s knife.
Arrange radishes on a plate. Lightly season with salt and pepper and drizzle vinaigrette over; top with walnuts and mint.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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