Winter Radish Salad

Photo: Thomas J. Story  

This simple winter salad gets plenty of fresh crunch from a mix of radishes, and pungent richness from blue cheese. It's good without the apple too.

Yield: Serves 4
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 81
  • Calories from fat: 57%
  • Protein: 4.1g
  • Fat: 5.1g
  • Saturated fat: 3.2g
  • Carbohydrate: 5.5g
  • Fiber: 1.1g
  • Sodium: 311mg
  • Cholesterol: 13mg


  • 8-in.-long piece daikon radish, peeled
  • 1/4 cup buttermilk
  • 2 tablespoons sour cream
  • 2 tablespoons plus 1/4 cup crumbled roquefort or other blue cheese
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon cracked black pepper
  • 4 ounces mixed salad greens (about 4 cups loosely packed)
  • 3 red radishes, sliced into matchsticks
  • 1 watermelon radish, peeled and thinly sliced
  • 1/2 Fuji apple, sliced into wedges


  1. 1. Using a 5-holed peeler or vegetable peeler, shave long strands from daikon until you have about 1/2 cup. Save leftover radish for another use.
  2. 2. In a small bowl, whisk together buttermilk, sour cream, 2 tbsp. roquefort, the salt, and pepper (or put those ingredients in a pint jar and shake vigorously).
  3. 3. Divide greens among 4 salad plates. Drizzle dressing over greens. Garnish with radishes, apple, and remaining cheese.
  4. Make ahead: Dressing, covered and chilled, up to 1 week.
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