Are you tired of boring, wilted salads that leave you feeling unsatisfied? Get ready to tantalize your taste buds with this incredibly simple yet explosively flavorful Cucumber and Radish Salad! In just 15 minutes, you'll create a vibrant, crisp dish that's not just a side, but a star attraction on your plate. Perfect for health-conscious foodies, summer picnics, or anyone looking to add a burst of fresh flavor to their meal, this recipe is about to become your new go-to culinary secret weapon.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Cucumbers
- Radishes
- Red onion
- Fresh dill
- Olive oil
- Vinegar
- Salt
- Pepper
Instructions
- Start by gathering all your ingredients: cucumbers, radishes, red onion, fresh dill, olive oil, vinegar, salt, and pepper.
- Rinse the cucumbers and radishes under cold water to remove any dirt or debris. Pat them dry with a clean kitchen towel.
- Using a sharp knife, slice the cucumbers into thin rounds. If you prefer, you can peel the cucumbers before slicing for a different texture.
- Trim the ends of the radishes and slice them into thin rounds as well. For a decorative touch, you can cut them into half-moons or quarters if they are larger.
- Peel the red onion and slice it thinly. If you find raw onion too strong, you can soak the slices in cold water for a few minutes to mellow the flavor.
- In a large mixing bowl, combine the sliced cucumbers, radishes, and red onion. Toss gently to mix the vegetables evenly.
- Chop a handful of fresh dill and add it to the bowl with the vegetables. The dill will add a fresh, aromatic flavor to the salad.
- In a small bowl, whisk together olive oil and vinegar to create the dressing. A ratio of 3 parts olive oil to 1 part vinegar is a good starting point, but you can adjust to your taste.
- Season the dressing with salt and pepper to taste. Start with a pinch of each and adjust as needed.
- Pour the dressing over the vegetable mixture in the large bowl. Toss everything together gently until the vegetables are well coated with the dressing.
- Let the salad sit for about 5 minutes to allow the flavors to meld. This also helps to soften the vegetables slightly.
- Before serving, give the salad one last gentle toss. Taste and adjust the seasoning if necessary, adding more salt, pepper, or vinegar as desired.
- Serve the cucumber and radish salad immediately as a refreshing side dish, or refrigerate it for up to an hour before serving for a chilled option.
Tips
- For maximum crispness, use fresh, firm cucumbers and radishes straight from the farmer's market or garden.
- To reduce the sharp bite of raw onions, soak sliced red onions in ice water for 10 minutes before adding to the salad.
- Experiment with different vinegars like apple cider, white wine, or rice vinegar to create unique flavor profiles.
- For an extra flavor boost, consider adding a sprinkle of feta cheese or toasted sunflower seeds for texture.
- If you prefer a lighter dressing, try using lemon juice instead of vinegar for a brighter, citrusy note.
- Chill your serving bowl beforehand to keep the salad extra crisp and refreshing.
- This salad is best served immediately, but can be stored in the refrigerator for up to an hour without losing its crunch.
Nutrition Facts
Calories: 35kcal
Carbohydrates: 5g
Protein: 1g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
