I tend to get on a salad kick with the arrival of warmer weather. This Cucumber Radish Salad in a homemade vinaigrette is so easy to make, healthy and delicious!
I love any kind of salads with cucumbers. I’m not a huge fan of radishes when eaten plain, but they’re so good in this salad with dill and a sweet and tart vinaigrette.
I’ve always thought radishes were such a beautiful vegetable! I’m just weird like that, always have been since I was a small child. My mama tells me I’d come home from school every day and explain to her in great detail about my lunch at school. Some of my classmates hated cafeteria food but I always loved it.
This salad is so easy to make… healthy deliciousness!
What is your favorite way to eat radishes?
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Cucumber Radish Salad
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 4-6 servings 1x
Ingredients
- 1 cup white vinegar
- 2 tablespoons extra virgin olive oil
- 4 tablespoons granulated sugar
- 1 teaspoon dried dill weed
- 2 teaspoons celery seed
- 1 teaspoon salt (more or less, to taste)
- 1/2 teaspoon fresh cracked black pepper (more or less, to taste)
- 1 English cucumber, washed and sliced (about 3 cups sliced)
- 1 bunch radishes, washed and sliced (about 3 cups)
Instructions
- In a large bowl, whisk together the white vinegar, olive oil, sugar, dill weed, celery seed, salt and pepper until sugar and salt is dissolved. Add cucumbers and radishes. Stir well to evenly coat vegetables.
- Serve immediately.
- Category: Side Dish
- Cuisine: American
Keywords: cucumber radish salad
Mary says
My family and I loved this salad!
★★★★★
Randy Meinert says
I’ve had experience with too much vinegar in cuc salads before, but I also know that it is effective to marinate vegetables for a period. My solution: dilute the vinegar. I put a 2:1 mixture of vinegar to water with 1/2 the sugar and a bit more salt than this recipe calls for (and no oil) into the marinate mix. I left the cucs and radishes in the marinate for ~20 minutes as I prepared other things. To finish the salad, I drained the veggies, reserved about 2/3 cup of the marinate, then mixed a up a dressing w/oil. I found that the dressing needed some acidity so I added the juice of one lime. It was a hit.