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This is one of my favourite salads (besides the homemade sauerkraut) for the season. As usual, it takes just a few minutes to make it but it is loaded with nutritional elements! Iron, vitamin C, magnesium and so much more! It is exactly what your body needs in this transition from winter to spring period! So, catch this vegan spring salad with radishes and kale recipe and head to the kitchen to make a great treat for your dinner tonight 😉
Vegan Spring Salad with Radishes and Kale
In addition to its many nutritional benefits, this salad is very affordable as well. Because we are using the seasonal vegetables, the price on them would be lower than on the off-season veggies.
Don’t you like it already?
This salad is very popular in my home country but originally made with sour cream. We, however, make it with vegan mayo for a couple of reasons, and the main one is that vegan mayo is easier to find (or make).
Another reason is that we simply like it more with mayo rather than sour cream 🙂 It is a good enough reason, do you agree?
Take a bunch of radishes, daikon, a few of green onions, herbs like parsley, cilantro, and dill (and if you don’t like some of them, just omit them), and kale. You could also add some cucumbers (we did this time) if you wanted to but it would now become more of a summer salad 😉
Slice the vegetables and cut the herbs (you can also use a food processor, just care not to overdo them). Add vegan mayo, a little bit of mustard, salt-pepper, and you are all done!
This is as easy as that!
The vegan spring salad with radishes and kale is all ready!
I told you it is so easy!
I can’t wait to start making it with some homegrown radishes! Ours are still pretty tiny… Are you getting ready for the gardening season? Don’t forget to sign up for our newsletter to get vegan recipes and gardening updates straight to your email box 🙂
- 1 cup sliced radishes
- 1 cup sliced or cubed daikon
- 1 cup kale
- 1/2 cup green onions
- 1/2 cup fresh celery
- 1/2 cup fresh herbs cilantro, parsley, dill
- 1/2 cup sliced cucumbers (optional)
- 2 tbsp vegan mayo
- 1 tbsp organic mustard
- salt-pepper to taste
Mix the veggies with mayo and mustard.
Add salt and pepper and serve.