Crunchy radish & tomato salad

Crunchy radish & tomato salad

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(6 ratings)

Prep: 15 mins Cook: 2 mins


Serves 8
Cheap to make and good for you too, this colourful side salad works well with curry

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal74
  • fat5g
  • saturates1g
  • carbs7g
  • sugars6g
  • fibre2g
  • protein2g
  • salt0.1g
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For the relish

  • 350g tomato, chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 3 red onion, finely chopped
  • 1 cucumber, deseeded and diced
  • 200g red radish, quartered



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

For the dressing

  • 3 tbsp vegetable oil
  • 1 tsp mustard seed
  • 1 heaped tsp Dijon mustard
  • juice 2 limes



    The same shape, but smaller than…

  • 2 tsp caster sugar
  • 1 red chilli, deseeded and finely chopped
  • handful mint leaves, shredded



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  1. To make the dressing, heat the oil in a pan, then throw in the mustard seeds and cook until they start to pop. Tip the seeds into a bowl and allow to cool. Add the rest of the dressing ingredients to the bowl and whisk everything together.

  2. Add the tomatoes, onions, cucumber and radish to the dressing, stir to coat, then allow to stand at room temperature for 10 mins before serving.

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Comments (7)

kazla77's picture

Really fresh tasting the dressing allows the veg to shine and doesn't overpower will definitely make again

Meesh1983's picture

Another personal favourite. Ate as a main along with crackerbread.

Meesh1983's picture

Another personal favorite of mine. Had as a main along with some crackerbread.

lizleicester's picture

Used ordinary onion instead of red ones, and we tried out white radishes for the 1st time. Also used lemon instead of lime juice but I think the resulting salad is still a nice blend of fresh flavours that went well with Tandoori chicken.

mounses2's picture

Really nice and refreshing. I left out the mustard seeds as I didn't have any in the house at the time. I agree with Emma's comment that it is best eaten on the day as the leftovers were soggy.

orko's picture

I made this yesterday and everyone really loved it! I didn't have any mustard seeds so just added a spoonful of wholegrain mustard to the dressing instead.
It did go quite soggy in the fridge overnight so is best eaten on the day of making.

karentia's picture

Excellent just go easy on the mustard unless you really like it

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