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Cucumber Radish Salad
This Cucumber Radish Salad is a refreshing blend of crisp cucumbers, spicy white radishes along with radish greens, and chopped ginger root, perfect for any light meal or side dish!
Prep Time
5 mins
Total Time
5 mins
Servings:
4
Calories:
28 kcal
Course:
Side Dish, Salad, Appetizer
Cuisine:
Indian, American, International
Ingredients
- 2 cup white radish thin sliced
- 2 cup English cucumber thin sliced
- 1 inch ginger root chopped into small cubes
- ½ cup radish greens washed, drained, and chopped
- 1 tablespoon lemon juice can swap with vinegar, fresh
- ½ teaspoon garam masala
- 1 teaspoon black pepper
- black salt as per taste
Instructions
- Wash and thinly slice the cucumbers and radishes. For a bit of color, you can cut them into rounds or half-moons. I have not peeled cucumbers. Peel the ginger and cut small cubes of it.
- If using radish greens, rinse them well and chop roughly. Pat them dry to remove any excess water.
- In a large bowl, add the cucumber, radish slices, and radish greens. Top with olive oil, chopped ginger roots, black salt, garam masala, black pepper and lemon juice. Give it a good toss.
- Serve freshly made Cucumber Radish Salad and enjoy!
Cup of Yum
Notes
- I prefer using winter white radishes as it is freshly produced and is not very spicy.
- If using radish greens, make sure they’re completely dry before adding them to the salad. Excess moisture can make salad runny.
- Dress the salad right before serving.
- Leftover salad can be stored in a dry container with a lid in the refrigerator for about 2 days.