Servings
Font
Back
0.0 from 0 votes

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 fresh lemon juice can swap with vinegar
  • ½ teaspoon garam masala
  • 1 teaspoon black pepper
  • black salt as per taste

Instructions

    Cup of Yum
  1. 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.
  2. If using radish greens, rinse them well and chop roughly. Pat them dry to remove any excess water.
  3. 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.
  4. Serve freshly made Cucumber Radish Salad and enjoy!

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.