Radish and spring onion salad

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Radish and spring onion salad, what can be better? I didn’t know that this salad may be so delicious until I tried it myself.

After long and cold winter different salads with lots of vitamins are exactly what we all need. Raw winter daikon radish contains isothiocyanate anti-oxidant compound called sulforaphane. Studies suggest that sulforaphane has proven role against prostate, breast, colon and ovarian cancers by virtue of its cancer-cell growth inhibition, and cyto-toxic effects on cancer cells. As this particular white radish is of Asian origin there is a  popular Chinese proverb saying: “Eating pungent radish and drinking hot tea, let the starved doctors beg on their knees.”

In addition, radish contains adequate levels of folates, vitamin B-6, riboflavin, thiamin and minerals such as iron, magnesium, copper and calcium.

Radish may be a little bit bitter (not always but sometime), so you can pre-soak it in water and then use in salads.

The recipe for this salad is very simple: picture 1

Serves 2 people

Preparation time: 5 minutes

Cooking tie : 0 mins


1,5 cup of shredded radish

1/2 cup of spring onion

1 teaspoon Italian seasoning or dry herbs

2 tablespoons of mayo

Salt and black pepper per your taste.


Peel and shred the radish, wash and finely chop the spring onions.

Add the herbs: it may be basil or italian seasoning or fresh herbs: dill parsley.

Season and add the mayo with salt and pepper.

This recipe is very goo for a light dinner or lunch. I like to enjoy this recipe after yoga in the morning.

Hope you will enjoy it same as I do.

picture 1 picture 3