Cucumber Radish Salad
User Reviews
5
Cucumber Radish Salad
Description
The Cucumber Radish Salad features thin slices of radish, cucumber, red onion, and halved cherry tomatoes tossed in a dressing made from olive oil, rice vinegar, dill, garlic powder, Dijon mustard, agave, salt, and pepper. The combination lends a fresh, crisp texture with a slightly tangy, herby flavor profile. By allowing the salad to rest in the fridge for at least 30 minutes—preferably longer—the vegetables absorb the dressing and soften slightly, balancing their natural sharpness. This slow melding of flavors enhances the overall dish, making each bite flavorful and refreshing.
Serve the salad cold or at room temperature as a side dish to grilled meats, sandwiches, or as part of a light lunch. The mix of crunchy vegetables and a bright dressing provides a palate-cleansing contrast to richer foods. Adjusting the thickness of slices affects the texture, letting you choose between crisp or crunchier bites.
Using a mandoline is recommended for uniform thin slices, but care should be taken due to its sharp blade. Tasting and adjusting the dressing before serving ensures the right balance of acidity and seasoning for your preference.
Ingredients
Dressing Ingredients
- 1 tablespoon olive oil
- ¼ cup of water
- 2 tablespoons dill fresh minced
- 1 teaspoon garlic powder
- 1 tablespoon rice vinegar
- 1 ½ teaspoons agave
- 1 tablespoon Dijon mustard
- salt to taste
- black pepper to taste
Ingredients
- 2 cups radish
- 1 medium cucumber thinly sliced
- ½ red onion thinly sliced
- ½ pint cherry tomatoes halved
- 1 chickpea drained (optional, 15-ounce can
Instructions
- In a large salad bowl, add all of the dressing ingredients and mix well. Taste and set aside.
- Using a mandoline, thinly slice the radishes, the cucumber, and red onion. Add them to the bowl along with the garbanzo beans and dressing. Mix well and allow it to sit in the fridge for at least 30 minutes before eating. Best if the salad sits in the fridge overnight.
- When ready to serve, mix well and serve cold or at room temperature.
Notes
- Use a mandoline to slice vegetables thinly and evenly, but handle carefully to avoid injury.
- Let the salad marinate in the fridge for at least 30 minutes, ideally a few hours or overnight, to allow flavors to meld.
- Taste and adjust the dressing both when first mixed and again before serving for best flavor balance.
- Slice thickness can be varied to tweak the salad's texture, from crisp to crunchy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2- 4 servings
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Calories | 508kcal | 25% |
| Carbohydrates | 79g | 26% |
| Protein | 22g | 44% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 181mg | 8% |
| Potassium | 1356mg | 29% |
| Fiber | 21g | 84% |
| Sugar | 23g | 46% |
| Vitamin A | 753IU | 15% |
| Vitamin C | 54mg | 60% |
| Calcium | 175mg | 18% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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