Description
A refreshing and vibrant cucumber radish salad, perfect as a light side dish or appetizer. This salad combines the crispness of cucumbers and radishes with a tangy dressing and fresh herbs.
Ingredients
Scale
- 1 large cucumber, thinly sliced
- 1 cup radishes, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- In a large bowl, combine the sliced cucumber, radishes, and red onion.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
- Pour the dressing over the cucumber and radish mixture. Toss gently to coat.
- Add the chopped dill and parsley. Toss again.
- Taste and adjust seasoning as needed.
- Serve immediately or chill for later.
Notes
- For a creamier dressing, add a tablespoon of Greek yogurt or sour cream.
- Feel free to add other vegetables, such as bell peppers or carrots.
- This salad is best served fresh, but 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
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Fat: 6g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
