German Radish and Chive Salad Radieschensalat Recipe
Radieschensalat is a light, crunchy salad that in Germany is often served in spring and summer alongside bread and cold cuts. It pairs wonderfully with grilled sausages and roasted meat, as its slightly sharp flavor refreshes the palate. It’s something between Polish cucumber salad (mizeria) and a radish slaw, but with a distinct chive accent and a delicate sour-cream–yogurt dressing.
This salad showcases the sharp freshness of radishes balanced by a creamy, tangy dressing and lots of chives. It’s quick to make, very refreshing, and a perfect contrast to rich grilled or roasted dishes.
Chef's tips
Slice the radishes as thinly as you can—the texture becomes more delicate and they absorb the dressing better. If your radishes are very spicy, you can briefly rinse the slices in cold water and pat dry before mixing with the sauce.
How to serve
Serve in a shallow bowl, sprinkled with extra chives on top. It’s ideal on a spring or summer table next to grilled meats, boiled potatoes, and a basket of crusty bread.
Ingredients
- radish fresh, firm - 2 bunches
- chives - 1 bunch
- plain yogurt thick - 100 g
- cream 12–18% fat - 50 g
- lemon juice freshly squeezed - 1 tablespoon
- vegetable oil e.g. rapeseed oil - 1 tablespoon
- mustard mild, e.g. delicatessen-style - 1 teaspoon
- sugar - 0.5 teaspoons
- salt to taste
- pepper freshly ground, to taste
Preparation
- Wash the radishes, trim the ends, and dry thoroughly. Slice them into very thin rounds, using a knife or a slicer with sharp holes.
- Rinse the chives, dry on a paper towel, and finely chop.
- In a bowl, mix the yogurt, cream, oil, lemon juice, mustard, sugar, a pinch of salt, and pepper. Stir with a spoon until you get a smooth dressing.
- Add the sliced radishes and chives to the dressing. Gently mix so the slices are well coated but don’t break.
- Taste the salad and, if needed, season with more salt, pepper, or a little extra lemon juice. Set aside for 5–10 minutes so the flavors can meld.
- Serve right after a brief chilling or after a short time in the fridge, when the dressing has slightly thickened.
Storage
Store any leftovers covered in the refrigerator and eat within 1 day. The radishes will release some liquid over time, so stir the salad before serving and adjust seasoning if needed.
