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Cucumber and Radish Salad

Cucumber and Radish Salad

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  • 1 1/2 cups unseasoned rice vinegar
  • 1/2 cup distilled white vinegar
  • 1 teaspoon coriander seeds
  • 1/8 teaspoon ground turmeric
  • 1 bunch radishes, stemmed and quartered
  • 6 cups 1/2-inch pieces peeled cucumber
  • 1 small Vidalia onion, thinly sliced

Recipe Preparation

  • Bring first seven ingredients to a simmer in a small saucepan. Place radishes in a heatproof container; pour vinegar mixture over. Chill for at least 5 hours and up to 1 week.

  • Before serving, add cucumber; let sit for 25–30 minutes. Transfer to a large bowl; stir in onion and olive oil. Season with salt and pepper.

Recipe by Michael Lindley of Public House in Chattanooga,

Nutritional Content

9 servings, 1 serving contains: Calories (kcal) 60 Fat (g) 4.5 Saturated Fat (g) 0.5 Cholesterol (mg) 0 Carbohydrates (g) 6 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 1 Sodium (mg) 80Reviews Section

Cucumber Radish Pickled Salad

You’ve got to make this cucumber radish pickled salad when your garden is overflowing with delicious cucumbers and radishes. It’s sooo good. Even if you don’t have a garden, hit up your local farmers market for some fresh produce to enjoy. I love how the sweet dressing takes the bite out of the peppery radishes in this salad.

I am addicted to my local famers market in the summer. Every Saturday morning you’ll find my daughter and I filling up our shopping bags with fresh fruits and vegetables from the market. We also stop for some Cinnamon Sugar Pinwheel cookies. It’s become a tradition to nibble on these sweet treats while we do our shopping.

It’s astonishing how much better tasting the produce is from the farmer’s market compared to what we get from the grocery store. And do you want to know a little secret? Most of the time it’s cheaper! Go figure.

I love walking through the stalls of fresh vegetables, trying to choose what I’m going to cook in the days to come. Carrots and cucumbers are always a must. Some don’t even make it home they go missing (eaten) on the drive home. Beans, tomatoes, peppers, radishes, corn and garlic are all contenders that may make it into our shopping bags too. When potatoes are in season, I always make sure to buy a few bags and make deliveries to my parents and friends who can’t make it to the market. You have never experienced mash potatoes until you’ve used fresh potatoes. They taste incredible and are so much cheaper then what I would pay at the grocery store.

Before I had my own vegetable garden, I would shop the farmers market for my Thanksgiving dinner. Potatoes for my Parmesan mashed potatoes, Brussels sprouts for the Roasted Brussels Sprouts with bacon, roasted carrots and little sugar pumpkins for my homemade pumpkin pies. What a feast!

Now that I have my own garden, I still love to shop the farmers market for the vegetables I’m not so great at growing (like peppers). With a garden however, I find myself with an over abundance of vegetables at times. I’m always looking for new ways to enjoy all the vegetables from of my garden. I adapted my mother’s bean salad recipe to make a cucumber radish pickled salad.

This salad is best if you give it a few hours for the flavors to blend together before completely devouring it. I’m sure you can also switch up the sugar with maple syrup or honey if you wanted. You won’t need as much to get that sweet flavor. I would try to replace the half-cup of sugar with 1/3 cup of maple syrup instead.

This cucumber radish pickled salad would also rock at a summer potluck dinner as it fits so well into a 2 litre mason jar. That’s how I stored mine in the fridge. I used a little hand held mandolin to slice the cucumbers, radishes and onion super thin. It makes the job super quick and easy. Just watch your fingers!!


I thought this was really good. I had one family member not like it because it had almonds and one family member like it because it had almonds. You can’t please everyone. I loved the simple dressing and the combo with the cucumber, radishes, and parsley. I really would like a bigger crunch next time so I am going to add a little bit of celery.

The almonds in this are a really nice textural surprise. My parsley was looking wilty so I used some fresh cilantro and a little fresh mint instead. Changed the flavor profile altogether but was really tasty. Dressing is so simple and delicious that you could use it on just about any green salad.

Good combinations of things that came ripe in my garden at the same time (Cucumbers, radishes, and parsley), but too much dressing for the amount of vegetables, which is easy enough to fix.

I made this for a brunch. My guests love it! I sprinkled in about a tablespoon of raw sugar and some dashes of Sriracha sauce after the salad was assembled. Gave the dish the pop I was after. Everyone raved. Word of caution: it does not keep at all - make it just prior to serving.

Cucumber-and-Radish Salad with Burrata

In a large, resealable plastic bag, combine the cucumbers, garlic, chile, sugar, 1/2 teaspoon of salt and 1 tablespoon of the lime juice. Seal and shake the bag, squeezing slightly to mash the cucumbers and release the juices. Let stand at room temperature for 30 minutes.

Drain the cucumbers, reserving 2 tablespoons of the cucumber juice. Discard the garlic and chile. In a medium bowl, whisk the cucumber juice with the remaining 1 tablespoon of lime juice and 2 tablespoons of the olive oil. Add the cucumbers, sliced radishes and herbs and season the salad with salt and pepper.

Arrange the salad on plates. Place a piece of burrata or buffalo mozzarella alongside each serving, drizzle with the remaining 2 tablespoons of olive oil and serve.

Cucumber and Radish Salad

In need of a fresh and simple summer side dish? Look no further than this cucumber radish salad! With thinly sliced cucumbers and radishes covered in a fragrant olive oil and dill dressing, this cucumber and radish salad is the perfect dish for any summer BBQ. Not only is it (incredibly) easy to prepare, but it can easily be made ahead of time, stored in the fridge and ready to go whenever you need it.

When it comes to cooking, sometimes the simplest recipes are the absolute best, and although I love cooking with spices and ingredients from around the world, my favourite dishes are the ones that come from closest to home. As someone who lives in a city centre, I rely heavily on the support and hard work of farmers to bring me produce from farm to fork, so I do my best to shop locally as much as I possibly can. I haven’t always been a farmer’s market kind of gal, like most people I used to buy all of my produce from the grocery store (which I still think is totally fine for eating well), but the more I’ve learned about food the more I’ve felt a need to shop and eat local. As consumers, I think it is very easy for us to get disconnected from our food where it comes from, who made it and how it got to our plate. It is so easy for us to look at a tomato like it is just a tomato, but when you consider how it goes from seed, to plant, to fruit to market you understand that there is so much more to the process than just plucking it off the grocery store shelf.

With so many great markets in the Ottawa area and many other regions in the country, shopping local is much easier than most people think. Yes, it might take a little more time and a little more research, but it’s really not as difficult or time-consuming as people make it out to be, and I can assure it is totally worth it. Not only is it ideal for freshness and nutritional value, but for flavour and for the community.

This summer I’ve partnered with an amazing local farm, Hendrick Farm, to bring some fresh new recipes to the table (literally). Only a 20-minute drive from Ottawa, their farm stand and CSA program are bringing tonnes of fresh seasonal produce to the community, and this Cucumber and Radish Salad with Dill Vinaigrette is just one of many recipes to come.

Cucumber radish salad with a creamy dressing is done in minutes. This delicious and healthy salad offers the taste of summer, even in winter. We love such creamy and crunchy salads that pair so well with anything.

The ingredients for the salad varies of the size you want to make it. For today I made it just for 3 of us, in case you are more people just double the ingredients:

  • 2 medium cucumbers. Two ripe and fresh cucumbers either peel off the skin to avoid the bitter taste or leave it. I left the skin as I have used two fresh and good quality cucumbers.
  • 1 bunch of radish. Trim the ends and thinly slice.
  • 3-5 spring onions washed and cleaned.
  • 1 bunch of dill finely chopped.
  • Salt and pepper
  • ½ pack of sour cream (i have used 20% fat of sour cream).

After the veggies were washed and wiped with a kitchen towel, the fun and relaxing process starts. Take a wood cutting board and start cutting the veggies. For this salad, I cut round slices to have a nice-looking salad. Take a bowl and combine all veggies. Season with salt and some pepper and pour the sour cream and mix gently to coat all veggies in dressing. For note: pour the dressing just before you are serving it. The longer it sits, the dressing will become too liquid as salt causes both cucumber and radish to release water. So to avoid a soggy salad, pour the dressing just before you will serve it.

Et voile, this simple 10 minutes salad will make you feel summer on your plate.


1. Peel, half, seed, and slice the cucumbers.

2. Wash and thinly slice the radishes.

4. Place all the ingredients into a medium salad bowl and sprinkle with some salt and pepper.

6. Stir everything together and the salad is ready!

What Kind of Cucumbers to Use

All popular types of cucumber can be used here: English, Persian, Pickling, and Kirby. If the cucumbers have hard and/or waxy skin, I recommend peeling them. If the cucumbers have soft insides filled with large seeds, just scoop them out.

How to Store This Salad

This is one of those salads that is best eaten right away. It can stay up to six hours in the refrigerator. Keep it longer and the cucumbers will start getting soggy, and it won’t look appealing at all. Just make as much as you are planning to eat.


If you don’t like radishes, you can use tomatoes instead. Or use both! Tomatoes make a great addition to this salad and I add them often.

Also, if you prefer, you can use fresh dill or parsley instead of scallions.

My Favorite Salad Recipes:

  • AvocadoTomato Salad
  • Mediterranean Quinoa Salad
  • Perfect Tomato Salad
  • Cucumber and Feta Salad

Cucumber Radish Salad Video Tutorial

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Mexican Radish Salad

Tacos have been on my mind for a long time now. Well, they are always on my mind to be honest. Tacos have been probably on my top three things I would want to eat everyday, and the reason is an obvious one. It is because you can fill a taco, soft corn tortillas, lightly grilled to be exact, with pretty much anything you desire. For me, it is simple. Marinated and braised meat, fall apart tender, lightly grilled to a slight texture change, and topped with fresh cilantro, onion, and a lime wedge. I could live off of these things, and almost feel guilty when I sit there and question if I should have another taco.

There is just something to be said with that questioning. You know something is just that darn delicious when you almost feel guilty trying to answer it. My quest in making tacos is also creating really vibrant toppings to go with them, and recently I have been fine tuning my red and green salsa, experimenting with a new kind of salsa, and working with other toppings besides my favorite cilantro and diced onion. It was not too long ago, and I often enjoy the fact that people tell me they make my recipes for their parties, that I made a Mexican tinga with pickled red onions. As great as the tinga was, it was the accompaniment of the pickled onions, that in my opinion, made theses tacos shine.

It was the same when I made this Mexican radish salad to go with my shredded mixture of beef and pork tacos.

  • 12 whole radishes, washed and trimmed, thinly sliced
  • 1 whole cucumber, thinly sliced
  • 1/2 cup of cilantro, chopped
  • 1/2 lime, juiced
  • pinch of salt
  • pinch of cracked black pepper

Begin by slicing the radishes and cucumbers as thin as possible. I recently purchased, and highly recommend, a mandoline slicer, which allowed me to slice as thin as I wanted. If not, take your time, use your knife skills, and slice the radishes and cucumbers the same. Add these to a mixing bowl, along with the remaining ingredients. Toss well, transfer to a sealable bowl, and place in the refrigerator for at least two hours.

The array of texture and flavor really make these tacos awesome. You get the warmth and great smell of the corn tortillas, the softness and flavor from the shredded meats, and the nice crunch and mild flavors from the radish salad. A salad that is phenomenal on the taco, but can also be enjoyed as a small side salad, much like my mother-n-law enjoyed on a relaxing Saturday afternoon.

However you do your tacos, give this one a try, and I bet you will get plenty of questions from your friends, and more importantly some real satisfaction from them.

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