Skip to main content
Epicurious
Cookbooks

Orange and Radish Salad

Ingredients

Preparation

  1. In this salad, a bunch of radishes is thinly sliced, and 1 or 2 oranges are peeled, sliced, and divided into small pieces. The whole is seasoned lightly with salt and a little lemon juice.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSaladRadishRoot VegetableVegetableOrangeCitrusFruitLemonSideDinnerVeganVegetarianDairy FreeNut FreeGluten FreeQuickEasyNo-CookCookbooks
Read More
A Big Salad Just for Me
Full of crunchy veg and a miso-maple dressing.
Collard Greens Vinaigrette
Treat collards like salad greens with a walnut-speckled dressing.
Pear Salad With Honey-Roasted Seeds
The antithesis of a haphazardly chunked together fruit salad.
Japanese Sweet Potato Chaat
Top slow-roasted sweet potatoes with tamarind concentrate, green chutney, fresh onions, tomatoes, and cilantro for a chaat-inspired appetizer.
Soothing Rice Porridge
Known as okayu, this Japanese comfort food will warm you from the inside out.
Broiled Salmon Teriyaki
A fam-favorite, 30-minute dinner we have on repeat.
Chili Crisp Yogurt Chicken
A sheet-pan wonder with lots of crispy rice.
A Beautiful Cabbage Galette
Cut into little squares for an appetizer, or serve wedges for a vegetarian main or standout side.