Mexican Radish Salad

Tacos have been on my mind for a long time now. Well, they are always on my mind to be honest. Tacos have been probably on my top three things I would want to eat everyday, and the reason is an obvious one. It is because you can fill a taco, soft corn tortillas, lightly grilled to be exact, with pretty much anything you desire. For me, it is simple. Marinated and braised meat, fall apart tender, lightly grilled to a slight texture change, and topped with fresh cilantro, onion, and a lime wedge. I could live off of these things, and almost feel guilty when I sit there and question if I should have another taco.

Mexican Radish Salad

There is just something to be said with that questioning. You know something is just that darn delicious when you almost feel guilty trying to answer it. My quest in making tacos is also creating really vibrant toppings to go with them, and recently I have been fine tuning my red and green salsa, experimenting with a new kind of salsa, and working with other toppings besides my favorite cilantro and diced onion. It was not too long ago, and I often enjoy the fact that people tell me they make my recipes for their parties, that I made a Mexican tinga with pickled red onions. As great as the tinga was, it was the accompaniment of the pickled onions, that in my opinion, made theses tacos shine.

It was the same when I made this Mexican radish salad to go with my shredded mixture of beef and pork tacos.


  • 12 whole radishes, washed and trimmed, thinly sliced
  • 1 whole cucumber, thinly sliced
  • 1/2 cup of cilantro, chopped
  • 1/2 lime, juiced
  • pinch of salt
  • pinch of cracked black pepper
Radish Salad Recipe

Begin by slicing the radishes and cucumbers as thin as possible. I recently purchased, and highly recommend, a mandoline slicer, which allowed me to slice as thin as I wanted. If not, take your time, use your knife skills, and slice the radishes and cucumbers the same. Add these to a mixing bowl, along with the remaining ingredients. Toss well, transfer to a sealable bowl, and place in the refrigerator for at least two hours.

The array of texture and flavor really make these tacos awesome. You get the warmth and great smell of the corn tortillas, the softness and flavor from the shredded meats, and the nice crunch and mild flavors from the radish salad. A salad that is phenomenal on the taco, but can also be enjoyed as a small side salad, much like my mother-n-law enjoyed on a relaxing Saturday afternoon.

However you do your tacos, give this one a try, and I bet you will get plenty of questions from your friends, and more importantly some real satisfaction from them.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

4 thoughts to “Mexican Radish Salad”

  1. My husband is from Chile and they eat a similar salad. Our radishes are just quartered then dressed with lime juice, oil and salt…Yummy! We serve it with tacos, carne asada and just for a snack sometimes 🙂 Can’t wait to try your recipe It looks wonderful with the thin slices and the cucumber added!

  2. A very late comment, but this is just the ticket! I’ve been making a “pickled” cucumber salad …my CSA distribution starts this week and includes radishes and cilantro. English cucumbers from my grocer have been very good as have limes so this will be wonderful for working with my CSA share.

  3. Thank you for a fabulous recipe. I added carrots and zucchini from the garden for a little twist. Everyone loved it.

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