Radish Salad with Pineapple and Ginger

5 from 4 votes
Prep Time 30 mins
Rest Time 15 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 2 people



  • 80 g Pineapple, in pieces, fresh or canned
  • 40 g Carrot, fresh or frozen
  • 1 Hot peppers, red, long, mild
  • 1 tbsp Celery stalks, fresh or frozen
  • 1 tbsp Ginger, in small cubes, fresh or frozen
  • 2 tbsp Pineapple juice
  • 2 tbsp Rice vinegar, mild
  • 1 tsp Sugar, whiter, finer
  • 1 tsp Salt
  • 2 Pinches Black pepper, fresh from the mill
  • 2 tbsp Sesame oil, light, alternatively olive oil, extra virgin

To garnish:

  • Paprika powder, red
  • Flowers and leaves


  • Wash the radishes, cut off both ends, peel and cut / slice across into approx. 3mm thick slices. Strain, weigh and halve the pineapple pieces in the direction of the grain. Cut a 4 cm long piece from a carrot, peel it, cut lengthways into thin slices and cut them lengthways into thin strips. Work the strips crosswise into small cubes. Weigh frozen goods and allow to thaw.
  • Wash the peppers, remove the stem, cut open lengthways, unfold, core, lengthways into thin threads and cut them crossways into small cubes. Weigh frozen goods and allow to thaw (approx. 15g).
  • Wash the fresh celery, shake dry and pluck, chop and deep freeze the flawless leaves. Cut the leafless and flawless stems crosswise into rolls approx. 3 mm wide. Take the appropriate amount. Freeze unused stems as rolls. Weigh frozen goods and allow to thaw.
  • Wash the fresh ginger, cut across a 4 cm long piece, peel and cut lengthways into thin slices. Cut these lengthways into thin strips. Work the strips crosswise into small cubes. Freeze unused cubes. Measure frozen goods and allow to thaw.
  • Mix the ingredients well 20 minutes before serving and let ripen for 15 minutes. Mix the salad with the sesame oil just before serving. Season to taste with salt and black pepper. Spread the finished salad on the serving bowls, garnish and serve cool.


  • The beer radish comes from China and is a cross between radish and turnip. All it has in common with a radish is its shape. It tastes slightly like beetroot, if at all, and has no heat whatsoever. You can use this radish with anything, but not for a radish salad. But he has an advantage, he is patient and can take any name that is given to him.
  • I use a small, hot, white variety of radish called "local lobak", which translates as "native radish" and differentiates it from the Chinese beet giant.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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