Radish and Cucumber Salad (Print View)

Crisp radishes and cucumbers in light tangy dressing

# Ingredient List:

→ Vegetables

01 - 1 cup radishes, thinly sliced
02 - 1 large cucumber, thinly sliced
03 - 2 tablespoons fresh dill, chopped
04 - 2 green onions, thinly sliced

→ Dressing

05 - 3 tablespoons olive oil
06 - 2 tablespoons lemon juice or white wine vinegar
07 - 1 teaspoon Dijon mustard
08 - Salt and black pepper to taste

# How to Make:

01 - Combine sliced radishes, cucumber, chopped dill, and green onions in a large mixing bowl.
02 - Whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper in a small bowl until fully emulsified.
03 - Pour dressing over vegetables and toss gently until evenly coated.
04 - Refrigerate for 10 minutes before serving to enhance flavor. Serve chilled.

# Expert Advice:

01 -
  • The dressing comes together in seconds but tastes like something you'd get at a fancy restaurant
  • It keeps beautifully in the fridge for days, actually getting better as the flavors meld
02 -
  • I once skipped the chilling step and the salad tasted sharp and disjointed, that brief rest makes a huge difference
  • Overdressing this salad is easy to do, start with less than you think you need and add more if necessary
03 -
  • If your radishes seem particularly peppery, soak the slices in ice water for 10 minutes before making the salad
  • The salad tastes even better the next day, making it perfect for meal prep

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