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Lemon Coconut and Radish Noodle Salad

Lemon Coconut and Radish Noodle Salad Recipe

This dish is fantastic if you want a light and refreshing yet filling meal that is full of flavour!

It doesn’t take long to make my Lemon Coconut and Radish Noodle Salad. What’s more, it’s a great excuse for getting your spiralizer out! I often make it as an accompaniment when I’m having people over for dinner but it also works as a main dish.

Nutritional Value of Radishes

Radishes are incredibly under-appreciated when it comes to cooking. Making an effort to eat them more brings variety to your meals as well as nutrition to your body!

Radishes have a crunchy texture and are naturally cooling, which helps to keep your body temperature steady. In just a few months, radishes will be in season, making them the perfect choice to include in spring dinner party dishes.

If you’re suffering with a sore throat or are experiencing poor digestion, then radishes can help to improve both of these things! They’re also fantastic for preventing viral infections because of their high vitamin C content. Additionally, they work to eliminate toxins in the body, as well as protecting against certain cancers, so you have an all-round amazing vegetable!

Lemon Coconut and Radish Noodle Salad Recipe

The following ingredients will serve two people as a main dish or four people as a side:

  • 2 x watermelon radishes
  • 1 small cauliflower
  • Zest of 1 lemon
  • A large handful of desiccated coconut
  • For the dressing:
  • Juice of 1 lemon
  • 1 ripe avocado
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. olive oil
  • A small handful of coriander
  • A dash of sea salt and pepper


The first thing you’ll need to do is peel the watermelon radishes and use a spiralizer to turn them into spaghetti noodles. Once complete, place the noodles in a large salad bowl. Next, chop the cauliflower into small florets and place in your food processor. Pulse the cauliflower until it looks like white rice and add it to the salad bowl. 

Sprinkle the radish noodles and cauliflower rice with the desiccated coconut. Then, in a small bowl, mash the avocado and add the lemon juice, apple cider vinegar, olive oil and torn coriander.  This can then be seasoned with sea salt and pepper.

The final step is to mix the dressing into the noodle salad and garnish with the lemon zest. Delicious!

This Post Has 14 Comments

  1. I absolutely must try this..and I must get back to visiting you more often.I’ve been away from too many of my foodie-blog friends.I use desiccated coconut a lot.Very nice.

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