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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 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

Nutrition Facts


32 cals


0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g


6 g


3 g


1 g


1 g


359 mg


  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 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.

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