Cucumber Radish Salad Recipe
Introduction
This refreshing Cucumber Radish Salad combines crisp vegetables with a tangy, dill-infused dressing for a light and flavorful dish. Perfect as a side or a healthy snack, it’s easy to prepare and great for warm days.
Ingredients
- 1 tablespoon olive oil
- ¼ cup water
- 2 tablespoons fresh minced dill
- 1 teaspoon garlic powder
- 1 tablespoon rice vinegar
- 1 ½ teaspoons agave
- 1 tablespoon dijon mustard
- Salt and pepper to taste
- 2 cups radishes
- 1 medium cucumber, thinly sliced
- ½ of a red onion, thinly sliced
- ½ pint cherry tomatoes, halved
- 1 (15-ounce) can garbanzo beans, drained (optional)
Instructions
- Step 1: In a large salad bowl, combine olive oil, water, minced dill, garlic powder, rice vinegar, agave, dijon mustard, salt, and pepper. Mix well, taste, and set the dressing aside.
- Step 2: Using a mandoline or a sharp knife, thinly slice the radishes, cucumber, and red onion. Add these to the bowl along with halved cherry tomatoes and drained garbanzo beans if using.
- Step 3: Pour the dressing over the vegetables and beans. Toss everything to combine thoroughly.
- Step 4: Refrigerate the salad for at least 30 minutes to allow flavors to meld. For best results, let it sit overnight.
- Step 5: When ready to serve, give the salad a good stir and serve chilled or at room temperature.
Tips & Variations
- Swap garbanzo beans for cooked chickpeas or omit them for a lighter salad.
- Use fresh lemon juice instead of rice vinegar for a citrus twist.
- Add fresh herbs like parsley or mint for extra brightness.
- For a crunchier texture, serve the salad immediately after tossing.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. The dressing may cause the vegetables to soften over time, so it’s best enjoyed within the first day for optimal crispness. Leftovers can be eaten cold or brought to room temperature before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad vegan?
Yes, this salad is naturally vegan as it contains no animal products. Just ensure your agave syrup is vegan-friendly.
How do I keep the vegetables crisp?
Slice the vegetables just before assembling if possible. Also, avoid letting the salad sit at room temperature for too long before serving, and keep it chilled in the fridge to maintain crunchiness.
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Cucumber Radish Salad Recipe
- Total Time: 45 minutes (including chilling time)
- Yield: 4 servings 1x
- Diet: Vegan
Description
A refreshing and vibrant Cucumber Radish Salad featuring a tangy dill dressing, crisp radishes, cool cucumber, sharp red onion, juicy cherry tomatoes, and optional garbanzo beans. Perfect as a light side or a healthy snack, this salad combines fresh vegetables with a zesty mustard and agave dressing for a delicious and colorful dish.
Ingredients
Dressing
- 1 tablespoon olive oil
- ¼ cup of water
- 2 tablespoons fresh minced dill
- 1 teaspoon garlic powder
- 1 tablespoon rice vinegar
- 1 ½ teaspoons agave
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Salad
- 2 cups radishes, thinly sliced
- 1 medium cucumber, thinly sliced
- ½ of a red onion, thinly sliced
- ½ pint cherry tomatoes, halved
- 1 (15-ounce) can garbanzo beans, drained (optional)
Instructions
- Prepare the Dressing: In a large salad bowl, add olive oil, water, fresh minced dill, garlic powder, rice vinegar, agave, Dijon mustard, salt, and pepper. Whisk all ingredients together until smooth and well combined. Taste and adjust seasoning as needed, then set aside.
- Slice the Vegetables: Using a mandoline or a sharp knife, thinly slice the radishes, cucumber, and red onion. Place them into the bowl with the dressing.
- Add Remaining Ingredients and Mix: Add the halved cherry tomatoes and drained garbanzo beans (if using) to the bowl. Toss everything gently but thoroughly to coat all the vegetables with the dressing.
- Chill and Marinate: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. For best results, let it sit overnight in the fridge for enhanced taste and texture.
- Serve: Before serving, stir the salad well and enjoy it cold or at room temperature for a fresh and crisp experience.
Notes
- Using a mandoline helps to achieve even, thin slices for better texture and flavor absorption.
- The salad tastes best after marinating overnight but can be served after 30 minutes if short on time.
- Garbanzo beans are optional; add them for extra protein and texture.
- Adjust salt and pepper to your preference, as the dressing is quite flavorful.
- This salad can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: cucumber salad, radish salad, dill salad, healthy salad, no-cook salad, vegan salad, garbanzo beans, fresh vegetables, summer salad
