Sliced red radishes on a plate.

Red Radish Salad


  • 2 bunches of Red Radishes – approx 12 medium sized radishes

  • 1 small bunch of Parsley

  • 1 Lime

  • Salt – to taste

Instructions for cooking the red radish:

      1. Start by washing the radishes really well and slice them into medium sized slices. You don’t want them to be really thick but you don’t want them paper thick either…

      1. Add the lime juice over them and season them with the salt as well. Mix them thoroughly.

      1. Chop the parsley finely and sprinkle it on top of the radishes. Your salad is ready!

Prep time: 15 min

Total time for cooking a healthy red radish salad: 15 min


  • You can use lemon instead of lime.

Idea: You can replace the parsley with some coriander if you prefer.

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Enjoy! 🙂









The radish (Raphanus raphanistrum subsp. sativus) is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times. Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable. They have numerous varieties, varying in size, flavor, color, and length of time they take to mature.

Radishes owe their sharp flavor to the various chemical compounds produced by the plants, including glucosinolate, myrosinase, and isothiocyanate.

They are sometimes grown as companion plants and suffer from few pests and diseases. They germinate quickly and grow rapidly, smaller varieties being ready for consumption within a month, while larger daikon varieties take several months. Another use of radish is as cover or catch crop in winter[1] or as a forage crop.[2] Some radishes are grown for their seeds; daikon, for instance, can grow for oil production. Others are used for sprouting. ( Wikipedia definition)

Red radish benefits are very  important, especially for detoxification and remedy for jaundice.  It helps to clean and detoxify the blood of toxins and waste. It removes bilirubin from the blood.


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