Cucumber Radish Salad
Crisp cucumbers, peppery radishes, and red onion are tossed with light vinaigrette dressing to make this refreshing cucumber radish salad.
Servings: 4 servings
Equipment
- Mandoline or a sharp knife
Ingredients
- 1 English cucumber or 4 mini cucumbers
- 1 cup radishes thinly sliced
- ¼ cup red onion thinly sliced or diced
Dressing
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh dill chopped (or 1 teaspoon dried)
- ¼ teaspoon salt or to taste
- ⅛ teaspoon pepper or to taste
Instructions
- In a large bowl, whisk olive oil, vinegar, dill, salt, and pepper.
- Slice the cucumber ¼-inch thick using a mandoline or sharp knife.
- To the bowl with the dressing, add the sliced cucumber, radishes and onion. Toss to coat. Season with salt and pepper to taste.
- Refrigerate for at least 30 minutes or up to 4 hours.
Notes
- Cucumber radish salad can be made up to a day ahead to allow the flavors to develop.
- Refrigerate salad in an air-tight container for 3-5 days. Toss and season before serving again.
Nutrition
Calories: 83kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 159mg | Potassium: 196mg | Fiber: 1g | Sugar: 2g | Vitamin A: 89IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 0.4mg