Radish Greens Salad, a simple and tasty salad recipe using leftover radish greens, radish bulbs, apples, cranberries, and seeds with a light homemade vinaigrette. Reduce waste and make this salad!
Hate throwing out radish tops? Toss them in a salad! Radish leaves are edible and make a great base leafy green for simple salads, and this crunchy and vibrant salad with radishes, apples, dried cranberries, and crunchy seeds hits the spot – while also reducing food waste.
👉 Ready to learn how to make a salad with radish greens? Let’s do it!
- Radish leaves: The foundation of this salad, we’re using radish leaves in place of traditional greens to reduce food waste
- Radish bulbs: Sliced radishes add a bit of crunch and a light and tangy taste
- Apple: Sliced apples add texture and a sweet flavor note
- Dried fruit: We’re using dried cranberries for something chewy and sweet, but raisins are also good choices
- Nuts or seeds: Pumpkin seeds are our seed of choice, but any nut or seed will do
- Dressing ingredients: We’re making a simple homemade garlic ginger dressing, but any light salad dressing will work
- Recommended tools: large bowl, colander, knife, cutting board, jar or salad shaker
🥣 How to make (step-by-step photos)
1️⃣ Step One: Wash radish greens
The first step to make a salad with radish greens is to wash and dry the leaves! Radishes are root vegetables that grown in the ground, so their leaves are typically very dirty and need a good wash.
Here’s how to wash radish greens:
- Cut the radish greens from the bulbs
- Wash them under running water or soak them in a bowl with water
- Dry them by laying flat on a kitchen towel or spinning in a salad spinner.
👉 More tips for washing radish greens: Check out my full guide on washing radish greens for cooking here.
2️⃣ Step Two: Prep radishes and apple
Next it’s time to prep the radish bulbs and the apple by cutting them into bite-size pieces for the salad.
- To cut radishes: Wash the radishes. Cut the stems off both sides, then slice them thin. If the bulbs are larger, cut them in half before slicing.
- To cut the apple: Wash the apples. Cut the apple in half, then into quarters. Then slice thin into bite-size pieces.
3️⃣ Step Three: Make the salad dressing
We’re using a simple ginger garlic vinaigrette on our radish tops salad, but any light salad dressing will do.
To make the dressing, simply add olive oil, apple cider vinegar, maple syrup, dijon mustard, minced garlic, minced ginger, and a pinch of salt and pepper to a bowl, or a small jar with a lid or a salad shaker.
Then either whisk in the bowl or shake the jar or shaker until the salad dressing is well combined.
4️⃣ Step Four: Build and dress the salad
Now it’s time to build the salad! To do this, add washed and dried radish leaves, radish slices, and apple slices to a bowl.
Top with dried cranberries and pumpkin seeds, then drizzle with homemade vinaigrette. Then serve and enjoy!
❓ Recipe questions + quick tips
Yes, radish greens are edible and can be used in salads, soups, stews, sauces, or any other dish that uses a leafy green.
Radish leaves are an edible leafy green that can be eaten raw in salads after washing.
🧊 How to store
- Refrigerator storage: Store dry salad ingredients in the refrigerator for up to 3 days. Store salad dressing separately, then dress salad when ready to serve.
- Freezer storage: It is not recommended to freeze the salad ingredients or the dressing as they will lose texture when thawed.
♻️ Sustainable kitchen tips
Save radish leaves to make this salad. Hate when you buy radishes and have to throw out the greens? Save those radish greens from the trash and instead make this tasty radish tops salad.
Make your own salad dressing. Skip prepared and packaged salad dressings and instead make your own! Our homemade ginger garlic vinaigrette is super simple using only whole ingredients.
🌱 More recipes using radish tops
Want more radish leaves recipes? We’ve got you covered:
FREE MeAL PLANNING GUIDE
Radish Leaves Salad
- 2 cups radish leaves from about 2 bunches
- 2 small radishes
- ½ small apple
- ⅓ cup dried cranberries
- ¼ cup pumpkin seeds
Salad Dressing Ingredients
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- 1 teaspoon dijon mustard
- ½ teaspoon minced ginger
- ½ teaspoon minced garlic
- 1 pinch salt and pepper
- Prep radish leaves: To prepare radish greens, cut them from the bulb and wash them under running water or soak them in a large bowl of water. Lay flat to dry or spin in a salad spinner to release excess water.
- Prep radishes and apples: To prepare radishes, cut the ends and then slice into very thin slices; if the radishes are large cut them in half before slicing so the slices are smaller. Cut apple into small slices about 1/2 inch long.
- Make dressing: Add olive oil, apple cider vinegar, maple syrup, dijon mustard, minced garlic, minced ginger, and a pinch of salt and pepper to a bowl, or a small jar with a lid or a salad shaker. Then either whisk in the bowl or shake the jar or shaker until the salad dressing is well combined.
- Build salad: Add washed and dried radish leaves, radish slices, and apple slices to a bowl. Top with dried cranberries and pumpkin seeds, then drizzle with homemade vinaigrette. Then serve and enjoy!
- Tip for better leftovers: If you plan to make more than you need, then do not add salad dressing to the entire salad, only what you will eat now.
- Leftovers and storage: Store undressed salad ingredients in an airtight container in the refrigerator for up to 3 days and add salad dressing when ready to serve.
- Prep ahead: Wash and dry radish leaves and cut the radishes and apples ahead of time to reduce preparation time. You can also make the salad dressing up to three days of ahead of time for later use.
- Nutrition notes: Nutrition information was calculated for all dry ingredients and only half of the salad dressing, as there will be leftover dressing after making this salad. This salad recipe uses only plant-based ingredients, so it is suitable for vegan diets. It is also free from gluten. It is high in fiber, vitamin C, and potassium.