Wash and trim radishes. Don’t dry radishes after washing.
Place radishes in a microwave-safe container and cover tightly with plastic wrap. Microwave on full power 5-8 minutes until the radishes can be easily pierced with the tip of a knife.
Cool the radishes and cut them into quarters (or halves if they are very small).
Spread the cut radishes on a paper towel or clean kitchen towel to drain excess water.
To make the dressing, cook the bacon until crisp. Remove the cooked bacon from the rendered bacon fat in the pan and set aside to cool.
While the bacon fat is still warm, turn the heat to medium and add the red onion.
Cook the onions until golden and starting to soften.
Crumble the cooled bacon into small pieces.
Mix the Beef Keto Chow, apple cider vinegar, erythritol and mustard with the cooked onions and bacon fat in the pan.
Pour the warm dressing over the radishes in a large bowl.
Add the crumbled bacon, dill, and green onions to the salad and let it sit for at least 30 minutes before serving.