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Cucumber Radish Salad

A refreshing salad that combines the mild coolness of cucumbers with the peppery bite of radishes and a tangy dressing, perfect for hot summer days.
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Prep Time 15 minutes
Servings: 6
Calories: 35
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium cucumbers, thinly sliced
  • 6 radishes, thinly sliced
  • 1 small red onion, thinly sliced
  • 3 tablespoons rice vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon sesame seeds (optional)

Method
 

Preparation Steps
  1. Wash the cucumbers and radishes thoroughly. Using a sharp knife or mandoline slicer, cut the cucumbers into thin rounds, about 1/8-inch thick. Slice the radishes equally thin to ensure even texture throughout the salad.
  2. Place the sliced cucumbers in a large bowl and sprinkle with half the salt. Toss gently and let sit for 10 minutes to draw out excess moisture.
  3. In a small bowl, whisk together rice vinegar, olive oil, sugar, and remaining salt until the sugar completely dissolves. Add black pepper and whisk once more.
  4. Drain the cucumbers in a fine-mesh strainer, pressing gently to remove excess water. Return them to the bowl and add sliced radishes and red onion.
  5. Pour the dressing over the vegetables and toss everything together until well coated.
  6. Sprinkle the chopped dill over the salad and fold it in gently. Top with sesame seeds if using. Chill for 30 minutes before serving.

Notes

Salt the cucumbers and let sit for 10 minutes to draw out excess moisture and prevent a watery salad. The salad actually improves after sitting for an hour and can be made up to 4 hours in advance. Store covered in refrigerator for up to 3 days, though best within 24 hours. Drain excess liquid before serving leftovers. White wine vinegar can substitute for rice vinegar, and green onions can replace red onion for milder flavor.