Cucumber Radish Salad
This delicious cucumber radish salad is a fresh and healthy salad that comes together in no time. It is low calorie and high in water content.
Servings 4
Calories 96kcal
Equipment
Ingredients
- 2 cups cucumber sliced
- 2 cups radish sliced
- ½ cup red onion
- 2 tbsp. extra virgin olive oil
- 2 tbsp. Apple cider vinegar or white wine vinegar
- 1 clove garlic minced
- 1 tsp. Himalayan pink salt
- ½ tsp. Pepper
Instructions
- Wash and slice radish into thin slices.
- Wash and peel cucumbers. Slice into thin round or you can do half moons too.
- In case you are using tender cucumber, do not peel them.
- Finely slice half red onion and add to the chopped vegetables.
- To prepare the dressing:
- Mix together extra virgin olive oil, apple cider vinegar, salt, pepper and minced garlic.
- Pour the dressing over the salad. Mix well.
- You can chill the salad in the fridge for 10-15 minutes or serve right away.
- Enjoy the fresh flavours.
Notes
1. Use fresh green cucumber and radish. You can use smaller tender English cucumber. You can leave the peels on in these.
I sometimes use the larger cucumbers where I take off the peels. I do not take seeds out if they are tender.
2. Use red onion: I like the zing from red onion and use only half of it in this salad.
You can skip it if you don’t like or use white onion instead.
3. Marinate: I serve the salad right away as I prefer the veggies to be crisp.
But you can leave the salad for about 10-15 minutes after adding the dressings for a more intense flavour.
That way the salad gets more flavourful.
4. Spices and herbs: Just salt and pepper tastes good here. I love to use minced garlic in my salads. You can also use chilli flakes for some heat. Italian seasoning works well too. Fresh herbs like dill, cilantro or mint work well too.
5. Cut all veggies to similar sizes. Assemble the dressing. Mix well and serve.
I sometimes use the larger cucumbers where I take off the peels. I do not take seeds out if they are tender.
2. Use red onion: I like the zing from red onion and use only half of it in this salad.
You can skip it if you don’t like or use white onion instead.
3. Marinate: I serve the salad right away as I prefer the veggies to be crisp.
But you can leave the salad for about 10-15 minutes after adding the dressings for a more intense flavour.
That way the salad gets more flavourful.
4. Spices and herbs: Just salt and pepper tastes good here. I love to use minced garlic in my salads. You can also use chilli flakes for some heat. Italian seasoning works well too. Fresh herbs like dill, cilantro or mint work well too.
5. Cut all veggies to similar sizes. Assemble the dressing. Mix well and serve.
Nutrition
Calories: 96kcal | Carbohydrates: 6g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 505mg | Potassium: 286mg | Fiber: 2g | Sugar: 3g | Vitamin A: 59IU | Vitamin C: 13mg | Calcium: 35mg | Iron: 1mg