Best Radish Mint Salad Recipes

ORANGE, RADISH, AND MINT SALAD

Steps:

• Cut the top and bottom off of each orange. Stand the orange on 1 end on a cutting board and, following the curve of the fruit, cut away the skin and pith of the orange. Cut each orange section out of its pith.
• In a medium bowl toss together the orange sections, onion, radishes, and mint leaves. Drizzle with oil and season with salt and pepper.

WHITE CABBAGE, RADISH, MINT AND CARAWAY SALAD (SLAW)

Steps:

• Finely slice the cabbage and radish. Place in a large bowl.
• Add the torn mint leaves and finely chopped red onion. Set aside.
• In a small bowl, add all of the dressing ingredients. Whisk until smooth.
• Pour the dressing over the salad/ cabbage mixture and gently toss to combine.
• Set the salad aside for at least 5 minutes before serving.

RADISH, LENTIL & MINT SALAD

Steps:

• Toast the walnut pieces in a large frying pan over a medium heat until fragrant and just starting to char at the edges. Tip into a bowl and set aside.
• In the same pan, turn the heat down to low and add 1 tbsp olive oil. Add the onion, fry gently for around 10 mins until soft, then take the pan off the heat. Add the black treacle, Sherry vinegar and the rest of the olive oil, then mix and leave to cool. Add the chopped mint to the pan, and season well.
• In a large bowl, mix together the lentils, cucumber and half the radishes, then pour over the cooled onion and mint dressing. Toss everything together and pile onto a serving dish. Scatter over the walnut pieces and the rest of the mint and radishes, then serve.

SHAVED RADISH SALAD WITH WALNUTS AND MINT

Steps:

• Preheat oven to 350°F. 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.

PROVENçAL SALMON SALAD WITH RADISH, MINT, & GOAT CHEESE

Steps:

• Rinse all produce. Pick mint leaves, discarding stems; mince half for seasoning the goat cheese and roughly chop or tear the remainder. Halve the radishes and thinly slice into half-moons. Peel and halve shallot and thinly slice.
• Heat 1 tbsp olive oil in a medium pan over medium-high heat. When oil is simmering, add shallot and saute, stirring, until beginning to soften (2-3 minutes).
• Add snap peas to pan and sauté until bright green (2-3 minutes).
• Season with 1/4 tsp salt and pepper as desired, and transfer to large bowl (big enough for salad). Reserve pan off the heat.
• While snap peas cook, combine goat cheese, minced mint, and 1 tbsp olive oil in a small bowl. Use a fork to mash and combine. Set aside until ready to serve.
• Pat salmon dry with a paper towel and season all over with herbes de Provence, 1/2 tsp salt, and pepper as desired.
• Return pan from vegetables to medium-high heat with 2 tsp olive oil. When oil is simmering, add salmon skin-side up and sear until golden on the bottom (about 5 minutes).
• Flip salmon and cover pan, keeping lid slightly ajar for steam to escape. Continue searing until cooked through and opaque (3-5 min), then transfer to a plate and set aside to rest.
• While salmon rests, add Dijon mustard, Champagne vinegar, 1/4 tsp salt, and pepper as desired to the large bowl with the shallot and snap peas.
• Whisking continuously, slowly add 2 tbsp olive oil until fully combined and emulsified.
• Pat arugula dry with paper towel and add to bowl with vinaigrette, along with radishes and remaining mint. Toss to coat.
• Swipe herbed goat cheese on half of each serving plate. Add salad alongside. Top with Provençal salmon.

RUSSIAN RADISH-TOMATO-MINT SALAD

Steps:

• Peel radish and slice finely.
• Slice tomatoes.
• Chop onion and mint finely.
• Combine all the ingredients and dress with oil, lemon juice.
• Season to taste.

RADISH MINT SALAD

Steps:

• Combine all ingredients in a bowl; mix until flavours are well combined.
• Enjoy!

GRILLED CHICKEN WITH MINT AND RADISH SALAD

Steps:

• Combine chicken, oil, lime juice, and garlic in a bowl. Refrigerate for 30 minutes. Preheat a grill or grill pan to high. Grill chicken until cooked through, about 4 minutes per side.
• Combine greens, mint, and radishes. Sprinkle with salt, season with pepper, and drizzle with oil and lime juice. Serve with chicken and lime wedges.