Crunchy radish & tomato salad

Crunchy radish & tomato salad

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(4 ratings)

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Cooking time

Prep: 15 mins Cook: 2 mins

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
74
protein
2g
carbs
7g
fat
5g
saturates
1g
fibre
2g
sugar
6g
salt
0.1g

Ingredients

For the relish

  • 350g tomatoes, chopped
  • 3 red onions, finely chopped
  • 1 cucumber, deseeded and diced
  • 200g red radishes, quartered

For the dressing

  • 3 tbsp vegetable oil
  • 1 tsp mustard seed
  • 1 heaped tsp Dijon mustard
  • juice 2 limes
  • 2 tsp caster sugar
  • 1 red chilli, deseeded and finely chopped
  • handful mint leaves, shredded

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Method

  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.

Recipe from Good Food magazine, October 2011

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Comments

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

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