Creamy Roasted Radish Salad (Potato Salad-Inspired)
This Creamy Roasted Radish Salad is a clever, low-carb twist on traditional potato salad, made with caramelized radishes, crisp veggies, and a tangy Greek yogurt dressing.
Why Diabetes Friendly?
- Radishes are very low in carbohydrates, offering a great substitute for starchy potatoes.
- Greek yogurt provides protein and probiotic benefits without added sugars.
- No added sugar or refined carbs, and fibre from celery, onion, and radish slows digestion.
- Portion-controlled and low glycemic, helping to manage blood sugar levels.
- Contains healthy fats and lean protein from olive oil and egg, increasing satiety.
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Equipment
- Baking sheet
- Medium mixing bowl
- Oven
Ingredients
- radishes (about 10–12, trimmed and halved) 1 bunch
- olive oil 1 tsp
- garlic powder ½ tsp
- salt ⅛ tsp
- ground pepper ¼ tsp
- egg (hard-boiled, chopped) 1
- celery (finely chopped) 1 stalk
- red onion (finely chopped) 2 tbsp
- dill (fresh, chopped (or 1 tsp dried)) 1 tbsp
Dressing:
- Greek yogurt (plain) 2 tbsp
- Dijon mustard 1 tsp
- apple cider vinegar 1 tsp
- olive oil 1 tsp
- garlic powder 1 pinch
- salt 1 pinch
- black pepper 1 pinch
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Cooking Tips
- Roast radishes cut side down for better caramelization and tender texture.
- For extra flavour, try adding a pinch of smoked paprika or fresh chives.
- Chill the salad before serving for a firmer texture and more developed flavour.
- Swap Greek yogurt with mayo or sour cream if preferred, or use vegan yogurt for dairy-free.
- Add more protein by doubling the egg or mixing in chopped cooked chicken or tofu.
- Make it ahead: pre-roast the radishes and refrigerate, then mix with dressing before serving.
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Instructions
- Preheat oven to 425°F (220°C).
- Toss halved radishes with olive oil, garlic powder, salt, and pepper.1 bunch radishes, 1 tsp olive oil, ½ tsp garlic powder, ⅛ tsp salt, ¼ tsp ground pepper
- Spread on the prepared baking sheet, cut side down.
- Roast for 25–30 minutes, flipping halfway through, until golden, tender, and caramelized at the edges. Let cool slightly.
- In a medium bowl, whisk together the dressing ingredients until creamy and well combined.2 tbsp Greek yogurt, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, 1 tsp olive oil, 1 pinch garlic powder, 1 pinch salt, 1 pinch black pepper
- Add the roasted radishes, chopped egg, celery, red onion, and dill to the bowl. Toss gently to coat.1 egg, 1 stalk celery, 2 tbsp red onion, 1 tbsp dill
- Taste and adjust seasoning. Chill for 15–30 minutes if time allows, or serve slightly warm.
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FAQ
- Can I use raw radishes instead of roasted?
You can, but roasting gives them a mellow flavour and tender texture similar to potatoes. - Is this salad keto-friendly?
Yes—radishes are low in carbs, and the dressing is keto-appropriate. - Can I make it dairy-free?
Yes—use a dairy-free Greek-style yogurt alternative. - How long does this keep in the fridge?
Up to 3 days in an airtight container—best served chilled or room temp. - What does roasted radish taste like?
Roasted radishes become mellow, slightly sweet, and soft—similar in texture to baby potatoes. - Can I double this recipe?
Absolutely—simply scale up all ingredients and use a larger sheet pan for roasting.
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Nutrition
Per serving
Calories: 92.3kcal
Carbohydrates: 4g
Fiber: 1.2g
Sugar: 1.8g
Fat: 6.3g
Saturated Fat: 1.3g
Trans Fat: 0.01g
Protein: 5g
Nutrition Facts
Creamy Roasted Radish Salad (Potato Salad-Inspired)
Serving Size
1 cup
Amount per Serving
Calories
92.3
% Daily Value*
Fat
6.3
g
10
%
Saturated Fat
1.3
g
8
%
Trans Fat
0.01
g
Cholesterol
82.6
mg
28
%
Sodium
255.9
mg
11
%
Potassium
197
mg
6
%
Carbohydrates
4
g
1
%
Fiber
1.2
g
5
%
Sugar
1.8
g
2
%
Protein
5
g
10
%
Vitamin C
5.3
mg
6
%
Vitamin D
0.4
µg
3
%
Calcium
49.8
mg
5
%
Iron
0.7
mg
4
%
Magnesium
12.6
mg
3
%
Zinc
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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