Radish And Cucumber Salad (Print View)

Crisp radishes and cool cucumbers in a tangy dressing. Ready in 15 minutes.

# What You Need:

→ Vegetables

01 - 1 cup radishes, thinly sliced
02 - 1 large cucumber, thinly sliced
03 - 2 tablespoons fresh dill, chopped
04 - 2 green onions, thinly sliced

→ Dressing

05 - 3 tablespoons olive oil
06 - 2 tablespoons lemon juice or white wine vinegar
07 - 1 teaspoon Dijon mustard
08 - Salt and black pepper, to taste

# How-To Steps:

01 - In a large bowl, combine the sliced radishes, cucumber, dill, and green onions.
02 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper until well emulsified.
03 - Pour the dressing over the vegetables and toss gently to coat evenly.
04 - Chill for 10 minutes before serving for best flavor. Serve cold.

# Expert Hints:

01 -
  • The dressing comes together in under two minutes and keeps in the fridge for days
  • Raw radishes lose their harsh bite when marinated, turning into something surprisingly sweet
  • You can prep everything ahead and toss it together right before serving
02 -
  • The salad will release water as it sits, which actually thins the dressing perfectly
  • Do not skip the resting time. Ten minutes makes the difference between harsh and harmonious
  • Radishes lose their vibrant color after a few hours, so this is best served the same day
03 -
  • The dressing recipe makes exactly enough for the vegetables. Do not double it or the salad will be too soupy
  • If you are making this ahead, add the dressing at the last minute so the vegetables do not become waterlogged

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