Cucumber Radish Salad

5 from 50 votes

Make a fresh & vibrant cucumber radish salad with peppery radish, crisp red onion, crunchy cucumber, juicy tomatoes, and optional hearty chickpeas with a bright vinaigrette!

Prep Time10

Refrigerate30

Total Time40

Course: Salad

Cuisine: American

Diet: Vegan

Servings: - 4 servings

Calories: 508kcal

Author: Toni Okamoto

Equipment

Ingredients

Dressing Ingredients

1 tablespoon olive oil
¼ cup of water
2 tablespoons fresh minced dill
1 teaspoon of garlic powder
1 tablespoon rice vinegar
1 ½ teaspoons of agave
1 tablespoon of dijon mustard
Salt and pepper to taste

Ingredients

2 cups radishes
1 medium cucumber, thinly sliced
½ of a red onion, thinly sliced
½ pint of cherry tomatoes, halved
1 (15-ounce) can of garbanzo beans, drained (optional)

Instructions

In a large salad bowl, add all of the dressing ingredients and mix well. Taste and set aside.
Using a mandoline, thinly slice the radishes, the cucumber, and red onion. Add them to the bowl along with the garbanzo beans and dressing. Mix well and allow it to sit in the fridge for at least 30 minutes before eating. Best if the salad sits in the fridge overnight.
When ready to serve, mix well and serve cold or at room temperature.

Video

Notes

Use a mandoline: This will ensure thin, even slices and get the salad prep done in no time at all. Just be careful with it – it’s sharp!

Leave it to marinate: Make the cucumber radish salad at least 30 minutes in advance (but a few hours or overnight is best) to allow the veggies to soak up some of the dressing and all the flavors to meld for the best overall flavor.

Taste and adjust the dressing: Do so immediately after preparing it and then again just before serving (once the flavors have melded).

Adjust the texture: Adjust the thickness of the cucumber and radishes to determine how crisp vs. crunchy the salad will be.

Nutrition