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Cucumber & Radish Salad

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 5 ingredients
Few things are more refreshing or prettier in the summer than this light crunchy salad. The pale green of the cucumber mixed with the pink edges of the bright, white radish slices of this...

Ingredients

  • 1 medium shallot or ½ red onion, sliced very thin
  • ½ cup white wine vinegar
  • 1 English cucumber, peeled
  • 6 radishes, washed and thinly sliced
  • Salt, to taste

Nutrition Facts

Calories

32 cals

Fat

0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g

Carbohydrates

6 g

Sugar

3 g

Fiber

1 g

Protein

1 g

Sodium

359 mg

Directions

  1. In a medium bowl mix together the vinegar and onions. Let sit for 1 hour.
  2. Cut the cucumber into quarters lengthwise and remove the seeds. Then cut them into ¼-inch thick slices. Sprinkle the cucumber with salt and add to the onions.  Mix in the radish slices and the chopped mint. Chill for 30 minutes, then serve.

Chef Tips

You can keep the onions in a jar under vinegar for up to 3 months in the fridge. They will turn a pretty pale pink and are a terrific garnish for all kinds of salad veggies, from avocados to cabbage to potatoes.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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