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This salad is a perfect example of how a little twist, such as roasting radishes, can make a significant difference. Trust me, once you try roasted radish, you might never go back to eating them raw.
I never thought roasted radish could be this good—until I made this salad. My kids won’t touch raw radishes because of their “funny aroma” and slightly bitter taste, but roasting changes everything. The heat softens their sharpness, brings out a subtle sweetness, and makes them tender and almost buttery. Now, my kids ask me to make this salad nearly every week.
The roasted radishes are tossed with cool, crisp cucumbers, fresh cilantro, and a zesty lime dressing. But the real magic is in the maple-roasted almonds—sweet, tangy, salty, and crunchy all at once. This salad is fresh, vibrant, and a little unexpected, which is why it’s become one of our family’s favorites.
Why You’ll Like This Recipe
1. A twist on the usual salad – Roasted radishes are mild, slightly sweet, and so different from raw radishes.
2. Crunch + freshness – Cucumber and cilantro keep it light, while the almonds bring satisfying crunch.
3. Maple-roasted almonds = The sweet, tangy, and salty coating on the almonds makes this salad next-level.
4. Family-friendly – Even my kids, who normally dislike radish, love this salad.
5. Easy to make ahead – You can prep the almonds and roast the radishes earlier, then assemble right before serving.
Ingredients and substitutions
1. Cucumber – English cucumber works great, but you can use Persian cucumbers too.
2. Radish – I use red radishes. You can use any variety. Just avoid ones that are too woody.
3. Cilantro leaves – If you’re not a cilantro fan, fresh parsley or mint works well.
4. Garlic – Grated for maximum flavor.
5. Lime juice – Fresh is best, but lemon juice works in a pinch.
6. Olive oil – Use a good quality extra virgin olive oil for best flavor.
7. Flaky sea salt & black pepper – To taste
8. Roasted unsalted almonds – You can also use cashews or pecans.
9. Maple syrup – Honey can be substituted, but the flavor will be different.
10. Flaky sea salt – Adjust to taste.
Frequently Asked Questions
1. Can I make this salad ahead of time?
Yes, you can roast the radishes and prepare the almonds up to a day ahead. Store them separately and assemble the salad right before serving so it stays fresh and crunchy.
2. Can I serve the salad warm?
Absolutely! While I usually serve it at room temperature, tossing the salad while the radishes are still slightly warm gives it a comforting touch.
3. What can I use instead of cilantro?
If cilantro isn’t your thing, fresh parsley, mint, or a mix of both will work beautifully.
4. Can I skip the almonds?
Yes, but they make this salad special. If you’re nut-free, you could use roasted pumpkin seeds or sunflower seeds with the same maple coating.
5. How do I store leftovers?
Store the salad without the almonds in an airtight container in the fridge for up to 2 days. Keep the almonds in a separate container at room temperature so they stay crunchy.
Roasted Radish Cucumber Salad with Maple Roasted Almonds
Ingredients
For the salad:
- 300 g English cucumber
- 224 g Radish
- 1 cup cilantro leaves
- 1 clove garlic grated
- 1 Tbsp lime juice
- 2 Tbsp Oil
- Flaky sea salt & black pepper To taste.
For the maple roasted almonds:
- 90 g roasted unsalted almonds
- 1 ½ Tbsp maple syrup
- ½ tsp flaky sea salt adjust to your taste.
- 1 ½ tsp lime juice
- 1 ½ tsp Oil
- Freshly ground black pepper adjust to your taste
Instructions
Make the Maple Roasted Almonds
- Place the almonds, maple syrup, salt, lime juice, and olive oil in a sauté pan.
- Cook over medium heat, stirring often, until the mixture is sticky and coats the almonds, about 8 minutes.
- Transfer to a parchment-lined baking pan, spread them out, and let them cool completely. Break apart any clusters and roughly chop into smaller chunks.
Roast the Radishes
- Preheat oven to 425 F (220 C) for conventional oven. Please lower the temperature by 20 F (15 C) for convection oven. Wash, trim, and halve the radishes. Pat them dry, then toss with 1 Tbsp olive oil. Roast for 30–35 minutes, or until golden brown and slightly charred in spots. Let them cool slightly.
Prepare the Cucumbers
- Trim and halve the cucumbers lengthwise. Use a spoon to scrape out the seeds, then cut into ½-inch pieces.
Assemble the Salad
- In a large bowl, combine roasted radish, cucumber, chopped cilantro leaves, grated garlic, lime juice, and olive oil. Season with flaky salt and black pepper to taste.
- Top with maple roasted almonds and toss gently. Serve immediately.
