5-Minute Cucumber Radish Salad
This crisp salad combines cool cucumbers with peppery radishes in a tangy rice vinegar dressing. It’s the kind of side dish that brightens up heavy meals and takes almost no effort to make.
You’ll have this ready in the time it takes to slice the vegetables. The flavors get better as it sits, so it’s great for meal prep too.
Getting the Right Texture from Your Vegetables
Slice both cucumbers and radishes as thin as you can manage with a knife – about 1/8 inch thick. The thinner slices absorb the dressing better and give you the right balance of crunch without being tough to chew.
If your cucumbers are particularly watery or if you want the salad to last longer, salt the sliced cucumbers lightly and let them sit for 10 minutes, then pat dry. This draws out excess moisture that would otherwise dilute your dressing.
Must-Have Items
5-Minute Cucumber Radish Salad
Equipment Needed
- Large mixing bowl
- Sharp knife
- Cutting board
Instructions
- Slice vegetables: Slice cucumbers and radishes as thinly as possible, about 1/8 inch thick. Place in a large mixing bowl.
- Make dressing: In a small bowl, whisk together rice vinegar, sesame oil, sugar, and salt until sugar dissolves completely, about 30 seconds.
- Combine and serve: Pour dressing over sliced vegetables and toss well to coat. Add green onions and sesame seeds, then toss once more. The vegetables should be evenly coated and glistening with dressing.
Nutrition Facts
Per Serving (1 serving)
