Chopped Radish-Cauliflower Winter Salad {V,GF,Paleo,Keto}

  • Author: Camilla
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 4 servings (abt 5 cups) 1x


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.



  • 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.

  • Category: Salad, Side-Dish


  • Serving Size: 1-1/4 cups
  • Calories: 55
  • Sugar: 1.6 g
  • Sodium: 208 mg
  • Fat: 3.8 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 4.9 g
  • Fiber: 2.3 g
  • Protein: 1.8 g
  • Cholesterol: 0 mg
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