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I came across several versions of this little salad while I was working on an article about Spring vegetables last year. When I was pregnant with Joshua, I developed a taste for radishes like I have never had before. And it hasn’t gone away! So this salad became a healthy favorite.
A few minutes with a mandoline or sharp knife, and you will be set with a big bowl of fresh yummyness.
The more-authentic recipes of this Eastern European classic dish recommend green onions; they are not my favorite, so I’ve subbed in dried minced onion for ease. You can use the white parts of three green onions, though, if you’d like. The sour cream really mellows out the spicy red radish, but if you like a less-peppery radish, try the watermelon radish variety.
Do you like radishes?