Cucumber Radish Salad
This Cucumber Radish Salad is crisp, cool, and ultra-refreshing—made with thinly sliced cucumbers, peppery radishes, and a bright lemon dressing. Ready in under 10 minutes, it’s the perfect light side dish for warm weather meals, barbecues, picnics, or anytime you need something fresh and simple.
Ingredients
- Ingredients
- For the Salad
- 2 cups cucumbers thinly sliced (English or Persian)
- 1 cup radishes thinly sliced
- 2 tbsp red onion or shallot very thinly sliced (optional)
- Dressing & Flavor
- 1½ tbsp fresh lemon juice
- 1 tbsp olive oil
- Salt to taste
- Black pepper to taste
- Fresh Herbs Optional but Recommended
- 1 –2 tbsp fresh dill parsley, or chives, chopped
- Optional Balance
- Pinch of sugar or drizzle of honey
Instructions
- Wash and dry all vegetables thoroughly.
- Thinly slice cucumbers and radishes for best crunch.
- Add cucumbers, radishes, and onion (if using) to a mixing bowl.
- Drizzle with olive oil and lemon juice or vinegar.
- Season with salt and black pepper.
- Toss gently until evenly coated.
- Let rest for 5 minutes to allow flavors to blend.
- Finish with fresh herbs just before serving.
Notes
- Salt just before serving to keep vegetables crisp.
- A mandoline helps achieve thin, even slices.
- Best enjoyed fresh for maximum crunch.