Cucumber Radish Salad
This crisp salad combines cool cucumbers with peppery radishes in a light vinaigrette. It’s the kind of side dish that cuts through rich foods and adds fresh crunch to any meal.
You’ll have it ready in 15 minutes, and it actually gets better as it sits and the vegetables absorb the dressing.
Getting the Right Texture from Your Vegetables
Salt the cucumber slices and let them drain for 10 minutes before adding the dressing. This draws out excess water that would otherwise dilute your vinaigrette and make the salad soggy.
Slice both vegetables thin but not paper-thin – about 1/8 inch works well. You want them substantial enough to hold their crunch but thin enough that the flavors meld together. A mandoline makes quick work of this, but a sharp knife does the job just fine.
Highly Recommended
Cucumber Radish Salad
Equipment Needed
- Large mixing bowl
- Small whisk
- Colander
Instructions
- Salt cucumbers: Place sliced cucumbers in a colander and toss with salt. Let drain for 10 minutes, then pat dry with paper towels.
- Make dressing: Whisk together rice vinegar, olive oil, honey, and black pepper in a small bowl until honey dissolves completely.
- Combine vegetables: Combine drained cucumbers and sliced radishes in a large bowl. Pour dressing over vegetables and toss well.
- Add herbs: Add chopped dill and green onions, toss again. Let stand 5 minutes before serving to allow flavors to meld. Salad should taste bright and tangy with vegetables still crisp.
Nutrition Facts
Per Serving (1 serving)
