Crunchy Radish and Grapes Salad

By Lena S.
September 8, 2010
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Crunchy Radish and Grapes Salad

Author Notes: There is a wonderful Persian restaurant in Montreal called Byblos Cafe and it serves this dish called "The Dizzy" which is like a stew that you eat along side radishes and a ton of fresh herbs. I merged the idea of the radishes and herbs with another salad I make which includes fresh cabbage and crisp grapes. Lena S.

Serves: 2-3

  • 2 bunch or about 15 radishes
  • 1/2 a large head of cabbage
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh mint
  • 1/2 cup fresh chopped flat leaf parsley
  • 1.5 cups fresh purple grapes (crisp and crunchy and cold)
  • 1 lemon
  • olive oil
  • salt and freshly ground pepper
  • 1 clove garlic
  1. Julienne the radish and the cabbage (matchstick size). Toss together in a bowl.
  2. Sprinkle in all of the herbs and toss the salad.
  3. Cut the crisp cold grapes into half and sprinkle over the salad.
  4. In a separate bowl, make the dressing. Finely mince 1 clove of garlic, stir in a couple of glugs (about 1/4 cups worth) of olive oil and the juice of 1 lemon. Salt generously with sea salt and freshly ground pepper.
  5. Pour the dressing over top of the salad. Toss. Enjoy!

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