The perfect way to make these veggies shine, Cucumber Radish Salad with Lemony Vinaigrette is tangy and really delicious.
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I do like radishes, something that you might have guessed the moment you saw the radishy Hungry Enough logo! As much as I like them, I have to admit I do tend to be rather lazy with them: just slicing them over a bowl of lettuce or cutting them into matchsticks to serve with a bowl of pozole.
Well, it's time for something a little different, a tasty way to enjoy those radishes that goes beyond sprinkling them over a bowl of spring mix. Since radishes taste just dandy with cucumbers, it logically follows that they taste wonderful together in a simple, quick-to-prepare, dressed salad.
Why you'll love this recipe
There's that tastiness I mentioned, that's one big reason why you'll love it! Cukes, radishes, and chopped scallions are tossed in a simple vinaigrette... that's all you have to do to serve it up. The dressing includes fresh lemon juice, spices, and a dash of Vermont maple.
The whole salad is quick to prepare—especially if you own a mandoline slicer (this is the one I use.) They make veggie slicing so much faster and create uniform slices to boot. Just don't slice off the tip of your finger! (Something my mom is always warning me about.)
The fresh flavor makes this salad a splendid choice for Spring or Summer gatherings, especially when garden-fresh veggies are available. However, since the veggies are available year-round it's a recipe you can bring out any old time.
🔪 How to make Cucumber Radish Salad with Lemony Vinaigrette
Step 1: Slice the veggies
Slice the cucumbers, radishes, and scallions and toss them in a bowl.
Step 2: Make the vinaigrette
Blend together all the vinaigrette ingredients by shaking them up in a mason jar.
Step 3: Finish the salad
Combine the dressing and the veggies in a bowl just before serving.
Notes:
- Once tossed in the dressing the vegetables will begin to soften, and some red from the radishes will begin to turn the dressing pink. That's why I like to wait until right before serving to add the dressing to the bowl.
- If you're hoping to make this salad in advance, you can always store the prepared vegetables covered in a bowl, and the dressing mixed in a mason jar in the fridge for a day or two. Combine the ingredients just before serving.
The recipe is down below, and I have a few other salad recipes you should try, too!
💭 How do you like this salad? Leave a comment below and tell me!
Cucumber Radish Salad with Lemony Vinaigrette
Ingredients
Veggies:
- 2 large cucumbers, washed (between 10-12 ounces each)
- ¾ pound radishes, leaves and stems removed, washed
- 5 scallions
Dressing:
- ¼ cup neutral vegetable oil
- 3½ tablespoons fresh lemon juice
- 1½ tablespoons sour cream
- 1½ teaspoons pure maple syrup (Vermont maple, ideally!)
- 1½ teaspoons white vinegar
- ½ teaspoon salt
- ¼ teaspoon curry powder
- ¼ teaspoon red pepper flakes
- Pinch of black pepper
- Garnish: chopped chives and lemon zest (optional)
Instructions
Prep the veggies:
- Slice the ends off the cucumbers, then cut them into thin slices (about ⅛-inch thick) using a sharp knife or mandoline slicer. Put the slices in a large mixing bowl.
- Slice the radishes into thin circles (⅛-inch thick) with a knife or mandoline. Add them to the bowl.
- Remove the white ends and ragged tops from the scallions. Slice them into thin circles and add them to the bowl.
- Use your hands or a spoon to toss the veggies together.
Make the dressing:
- Put the oil, lemon juice, sour cream, maple syrup, vinegar, salt, curry powder, red pepper flakes, and black pepper into a mason jar with a lid.
- Shake the jar vigorously to mix the dressing. (You could also whisk it together in a small bowl.)
Finish the salad:
- When you're ready to serve the salad, pour the dressing over the veggies in the bowl. Use a spoon to gently toss the veggies in the dressing.
- Garnish the top of the salad with chopped chives and lemon zest. Serve the salad immediately.
- Cover any leftover salad with plastic wrap and store it in the fridge for up to 2 days.
Notes
- Once tossed in the dressing the vegetables will begin to soften, and some red from the radishes will begin to turn the dressing pink. That's why I like to wait until right before serving to add the dressing to the bowl.
- If you're hoping to make this salad in advance, you can always store the prepared vegetables covered in a bowl, and the dressing mixed in a mason jar in the fridge for a day or two. Combine the ingredients just before serving.
Tell me what you think—comment below!