Print

RADISH AND CUCUMBER SALAD

side angle top down view of a white bowl serving bowl filled with radish and cucumber salad with a serving spoon on a marble slab

Radish Cucumber Salad is light, fresh and so tasty, using minimal ingredients and ready in 10 minutes!

Ingredients

Instructions

Prep: Wash the cucumber and radishes. Cut the end off and thinly slice. Cut the larger pieces in half for easier eating. Dice the red onion, and drain and rinse the chickpeas.

Assemble: In a large mixing bowl, add the cucumber, radish, chickpea, dill, apple cider vinegar, oil, salt and pepper, toss well to coat. Season with more dill, salt and pepper to taste.

Serves 3, or 6 as a side

NOTES:

If your cucumbers and radishes are the thicker side, feel free to cut them in half. This will make it a little easier to eat. Alternately, if they are thin and on the smaller side, you can leave them in whole circles if you like. To get your radish and cucumber slices uniform, my favorite tool at the moment is this mandoline. It’s not the cheapest, but it cleans up easily, fits nicely in one of my utensil drawers, and has been an all around great tool.

If making ahead: I suggest keeping the cider dressing separate from the salad until ready to serve. If made too far in advance, the zucchini and radishes will soak up the dressing and start to soften. For a crisp presentation, be sure to mix the salad with the dressing just before setting on the table. It won’t hurt to mix up to 15 minutes ahead of time.

 

© 2019 THE SIMPLE VEGANISTA | A VEGAN FOOD BLOG

NUTRITION DISCLAIMERPRIVACY POLICYRECIPE/PHOTO SHARING POLICYAFFILIATES SUBSCRIBE