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Chopped Radish Cauliflower Salad {easy, vegan, keto}

Fresh, crunchy, peppery and unique, this easy-to-make chopped radish cauliflower salad is an ideal mid-winter side dish. It keeps beautifully (bring on the crunch!), meaning it is a fantastic make & take salad for lunches, too.

chopped radish cauliflower salad in a blue bowl on a wood background

A Fresh New Take on Chopped Salad

Well hello there, everyone! I have a case of sunshine & lollipops because the grey skies are gone, sun is streaming through my office windows, and I (finally) do not need to sit on a heating pad to keep warm. Hurray for small victories!

I am hopeful that my post today will deliver some edible cheer and metaphorical sunshine. I can vouch for its ability to turn lunch from ho-hum to humdinger. It suits just about any eating plan/dietary needs (vegan, keto, paleo, weight watchers, happy-go-lucky-eat-everything), is packed with nutritious goodness, is cheap & easy (always good), and just darn delicious. Just 55 calories per generous serving, too.

It’s effortlessly beautiful, too.

 radish cauliflower salad in a blue and black pottery bowl with a wooden spoon


Ingredients for Chopped Radish Cauliflower Salad

First, the ingredients roundup. Its most likely you will only need to purchase three items to craft this salad in no time:

  • a bunch of radishes
  • a medium head of cauliflower (you will only use half, unless you double the recipe)
  • a heaping  handful of parsley

The remaining ingredients are pantry staples: salt, pepper, olive oil, vinegar (I use cider, but use what you have or prefer), and Dijon mustard. I use dried dill, too, but you’ll see that I have options for other herbs in the recipe.

tableau for chopped radish cauliflower salad

An Overlooked Rockstar: Radishes

The star of the recipe is, without doubt, radishes.

Despite being a mainstay in the produce department, you may not have used them much. Let’s change that, beginning with this salad. They have a slight sweetness, a subtle yet distinctive bite (somewhat peppery), and a satisfying crunch. They are ideal for chopped salads such as this because they keep their crisp texture, even after several days of refrigeration.

close up of a red radish in an antique pie plate

Their mid-winter wonderfulness extends to their nutrition. In addition to cancer-fighting antioxidants (e.g., sulforaphane and indole-3; read more here or here), radishes are terrific for battling winter colds due to their combination of vitamins (including C) and minerals. Go radishes!

chopped radish & cauliflower salad on a black plate

I’ve been loving this salad for lunches the past few days, but also as mid-day mini snacks. Pack it into mason jars or other favorite storage containers for grab & go salad anytime, anywhere.


radish cauliflower salad in a jar with a fork inserted

Related Posts:

  1. Oil-Free Apple Quinoa Salad {vegan, gluten-free}
  2. Cauliflower Biscuits {4 ingredients, vegan, grain-free, oil-free}
  3. Roasted Tomato Chickpea & Cauliflower Salad {vegan, high protein}
  4. Moroccan Carrot Chickpea Salad {vegan}
  5. Vegan Cauliflower Cheese Bites {4-ingredients, Grain-Free}


Yield: 4 servings (abt 5 cups)

Chopped Radish Cauliflower Salad {Vegan, Keto}

Chopped Radish Cauliflower Salad {Vegan, Keto}

Fresh, crunchy, peppery and unique, this easy-to-make radish and cauliflower salad is an ideal mid-winter salad. It keeps beautifully (bring on the crunch!), meaning it is a fantastic make & take salad for lunches, too.

Prep Time 15 minutes
Total Time 15 minutes


  • 12 radishes (about 1 small bunch), trimmed, chopped
  • 1/2 of a medium head cauliflower, chopped (fairly small pieces)
  • 1 packed cup flat leaf parsley leaves, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried dill
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon freshly cracked black pepper


  1. In a large bowl, combine the cauliflower, radishes and parsley.
  2. In a small bowl or cup, whisk together the oil, vinegar, mustard, dill, salt & pepper.
  3. Add dressing to vegetables, tossing to coat.
  4. The salad can be eaten immediately, but it is best if it is refrigerated for at least 1 hour before serving. Add more salt & pepper, to taste, as desired.


Storage: Store the salad in an airtight container in the refrigerator for up to 4 days.

Dill Options: If you do not have dill, simply leave it out, or consider substituting an equal amount of dried tarragon, herbes de Provence, Italian herb blend seasoning, or dried mint.

Oil Options: An equal amount of avocado oil or oil of choice (one that is liquid at room temperature) can be used in place of the olive oil.

Nutrition Information

Serving Size

1-1/4 cups

Amount Per Serving Calories 55Total Fat 3.8gSaturated Fat 0.5gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 208mgCarbohydrates 4.9gFiber 2.3gSugar 1.6gProtein 1.8g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla


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Thursday 6th of June 2019

I love radish and more so the cauliflower, this salad is promising to be delicious


Tuesday 11th of June 2019

Hope you enjoy it! :)

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