Radish Salad with Cashew Sour Cream Dressing

Recipe by
Plant-Based Recipe Developers

Masha and Anya are the plant-based cooking duo behind Golubka Kitchen. They believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Radish Salad with Cashew Sour Cream Dressing

Ingredients

Instructions

  1. 1
    Make the cashew sour cream dressing. If not using a high-speed blender, soak the cashews in hot water for 15 minutes, then drain (no need to soak if you have a high-powered blender). In an upright blender, combine the cashews, water, lemon juice, apple cider vinegar, onion powder, garlic powder, salt and pepper to taste. Blend on high until very smooth. Taste for salt and pepper, and adjust if needed. Transfer the dressing to a jar and chill in the refrigerator while slicing the vegetables.
  2. 2
    In a large bowl, combine the radishes, cucumbers, and scallions. Add enough of the sour cream dressing to dress the salad to your liking (you might have some leftover dressing). Taste for salt and adjust if needed. Serve the salad right away.

Hi friends! Popping in today with this springy radish salad with a cashew sour cream dressing. When I was growing up in Russia, my grandma would make a salad like this all the time during radish season in the spring and early summer. It was super simple – just radishes, cucumbers, and tons of sliced green onion, dressed with sour cream – but it was my absolute favorite. The way that the fatty sour cream counteracts the fresh and sharp flavors of the radishes and green onions is something out of this world. For this vegan variation, I came up with a cashew sour cream dressing, and the resulting salad tasted exactly like the salads of my childhood. I don’t think I would ever be able to tell the difference, if not for the fact that I’m not eating it in my grandma’s cozy kitchen. Hope you’ll give this salad a try, it’s the perfect embodiment of spring!


Radish Salad with Cashew Sour Cream Dressing - Golubka Kitchen


Radish Salad with Cashew Sour Cream Dressing
 
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Serves: 4-6
Ingredients
  • ½ cup cashews
  • ¼ cup + 2 tablespoons water
  • 2 tablespoons lemon juice (from about a half of a large lemon)
  • ½ teaspoon apple cider vinegar
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • sea salt
  • freshly ground black pepper
  • about 20 radishes (from around 2 batches), trimmed and sliced into half-moons
  • 2 Persian (baby) cucumbers, sliced into half-moons
  • 3 scallions, white and green parts, sliced
Instructions
  1. Make the cashew sour cream dressing. If not using a high-speed blender, soak the cashews in hot water for 15 minutes, then drain (no need to soak if you have a high-powered blender). In an upright blender, combine the cashews, water, lemon juice, apple cider vinegar, onion powder, garlic powder, salt and pepper to taste. Blend on high until very smooth. Taste for salt and pepper, and adjust if needed. Transfer the dressing to a jar and chill in the refrigerator while slicing the vegetables.
  2. In a large bowl, combine the radishes, cucumbers, and scallions. Add enough of the sour cream dressing to dress the salad to your liking (you might have some leftover dressing). Taste for salt and adjust if needed. Serve the salad right away.
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About Golubka Kitchen

Welcome to Golubka Kitchen, where plant-based cooking meets seasonal inspiration. We're Masha and Anya, and we believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Our journey began with a shared passion for cooking that celebrates the natural flavors of fruits, vegetables, grains, and legumes. What started as casual conversations about seasonal ingredients has grown into a platform where we share recipes that honor both tradition and innovation in plant-based cuisine.

Reader Comments (2)

See what other home cooks are saying about this recipe

A

Anna

That is my favorite childhood recipe too!!! We ate it at a dacha. I’m from Kyiv, Ukraine. Another one was just green onions, eggs, and mayo in early spring (I’m vegan now, so eggs can be substituted for tofu and one can use vegan mayo). Thanks for posting!

C

Claudia

Hey Masha :) I just watched your YouTube video of blueberry bars and that’s how I found your blog :) I will be a regular guest, very nice recipes, I am from Poland and also in my childhood I ate the same salad and now I try to eat 90% vegan, and I don’t eat milk and cheese (very bad for my skin…) – I will be so happy to try this recipe – even tomorrow! :) Sorry for my english ;) BUZIAKI Z POLSKI ❤️