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Cucumber & Radish Salad

Name: Cucumber & Radish Salad
Prep time: 15

(8 votes, average: 4.00 out of 5)

15 min prep

4 servings

Carrot Icon for Number of Ingredients Size

5 ingredients

Few things are more refreshing during warmer weather months than this light crunchy salad. The pale green of the cucumber mixed with the pink edges of the bright, white radish slices of this Cucumber...

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

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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

In a medium bowl mix together the vinegar and onions. Let sit for 1 hour.
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

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.