Radish Salad with Mint and Pistachios

This salad is best eaten fresh. You can prep the ingredients several hours ahead, and even let the radishes marinate in the lemon juice for a couple hours. But don't add the oil, mint, or pistachios until read to serve.

  • Prep time: 20 minutes
  • Cook time: 5 minutes
  • Yield: Serves 4 as a side dish


  • 1 pound of red or pink radishes, cut into 1/4-inch thick wedges
  • Grated zest of one lemon, about 1 teaspoon
  • 1/4 cup minced shallots, from 1 to 2 shallots
  • Juice from one lemon, about 3 to 4 Tbps
  • 1/2 teaspoon salt
  • A heaping 1/4 cup shelled pistachios
  • 10 large mint (spearmint) leaves, chopped or sliced thin, about 1/4 cup
  • 1 Tbsp extra virgin olive oil


1 Mix the radish wedges, minced shallots, lemon zest, lemon juice, and salt in a bowl.  Let sit for 15 to 30 minutes.

2 Toast the shelled pistachios by heating a small skillet on high heat. Add the pistachios and heat until lightly browned. Remove from heat and let cool.

3 When you are ready to serve, if there is a lot of excess liquid in the radishes, strain some of it out. Then toss the toasted pistachios, mint, and olive oil in with the radishes.

Serve immediately.

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  • Maureen

    This was really good. I loved the combo of radish, lemon and pistachio! I substituted parsley for mint. And only used one shallot.

  • Beth Sullivan

    My dad used to eat radishes, butter, and brown bread for lunch! He would have loved this salad.
    Thanks, Elise

  • Richard

    LOVE your site! Even my wife, who does not particularly like radishes, liked this salad.

  • Zeza

    My family loves radishes, planted them in our garden, and they are mostly prepared with lettuce or onions, and spices used as pumpkin seed oil and apple cider vinegar. Next time we will try according to your recipe.

    Today I discovered this blog, so rich in wonderful recipes, real Treasure Island, and put it on my list of blogs that I love.

    Receive cordial greetings from Croatia

    Please excuse me for my mistakes, I use google translate.

  • Christian Gehman

    A little melted butter drizzled over this to congeal on the cold radish slices, tossed lightly with the pistachios and then the mint over?

  • Marie

    I have recently discovered Easter egg radishes, and am going to use them in this delicious sounding recipe!

  • Rohini

    Why does your father soak the radishes in water? Is it the same concept of soaking beans (to get rid of some of the gas-causing oligosaccharides)?

    • Nate

      I assumed it was to keep them from drying out…once you cut the stem/greens off, they have nothing keeping them hydrated. I could be wrong though, I’ve never done it myself.

    • Elise

      Hi Rohini, chilling and soaking the prepped radishes in water helps keep them crisp.

  • nobile

    This reminded me a lot of a traditional Guatemalan salad called Chojín. It uses shredded radishes, spearmint, salt, lime and pork rind crumbs. It was one of my favourite salads as a kid :)

  • Garrett

    This was excellent at the potluck, Elise! Loved it!