Description
A refreshing and easy-to-make 10-minute Cucumber Radish Salad featuring thinly sliced cucumbers and radishes tossed in a tangy citrus vinaigrette with fresh dill, shallots, and garlic, perfect as a light side dish or snack.
Ingredients
Scale
Vegetables
- 1 medium English cucumber
- 7-8 medium red radishes
- 1 shallot
- 2 cloves garlic
Dressing
- 2 tablespoons fresh dill
- 1/4 cup citrus vinegar or apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1 tablespoon fresh lemon zest (optional, for garnish)
Instructions
- Prepare the vegetables: Rinse the cucumber and radishes thoroughly and dry them well. Thinly slice the cucumbers and radishes using a mandolin or a sharp knife for even, delicate pieces. Slice the shallot and mince the garlic finely.
- Make the dressing: In a small bowl, whisk together the citrus or apple cider vinegar, extra virgin olive oil, fresh lemon juice, maple syrup, Dijon mustard, minced garlic, salt, and pepper until the dressing is well combined and emulsified.
- Combine salad: In a large bowl, add the sliced cucumbers, radishes, sliced shallot, and fresh dill. Pour the prepared dressing over the vegetables and toss gently but thoroughly to ensure every slice is evenly coated with the flavorful dressing.
- Serve and garnish: Serve the salad immediately for a crisp, fresh taste, or refrigerate for up to 30 minutes to allow the flavors to meld and deepen. Optionally, garnish with fresh lemon zest before serving for an extra burst of citrus aroma.
Notes
- Use a mandolin slicer for uniform thin slices which enhance texture and presentation.
- The salad can be refrigerated for up to 30 minutes to mellow the flavors but is best served fresh.
- Maple syrup can be substituted with honey or agave syrup for a different sweetness profile.
- Adjust salt and pepper according to taste preferences.
- For a more tangy flavor, increase the lemon juice or vinegar slightly.
- This salad is best consumed within a day for optimal freshness and crispness.
