Shaved Rhubarb and Radish Salad with Apple Cider Vinaigrette 4.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

May 14, 2019

Pink-hued rhubarb, radish and red onions are tossed with a honey-kissed vinaigrette for a Mexican-inspired salad that plays against the richness of fish, such as halibut, trout, salmon or mackerel. For an extra kick, add some thinly sliced jalapeño.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 2 teaspoons apple cider vinegar
  • 2 teaspoons honey
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 cup thinly sliced or shaved radishes (from about 1 bunch)
  • 1 cup thinly shaved rhubarb (about 4 ounces)
  • 1/2 cup thinly sliced red onion
  • 1/4 cup finely chopped fresh cilantro leaves and stems
  • 1/4 cup hulled, roasted and salted pumpkin seeds (pepitas)
  • Kosher salt


Whisk together the vinegar, honey and oil in a medium bowl. Add the radish, rhubarb, onion, cilantro and pumpkin seeds, tossing to coat.

Taste and season lightly with salt. Serve right away.

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Recipe Source

From baker Polina Chesnakova.

Tested by Sophia Nguyen.

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