Today’s Recipe: Cucumber & Radish Salad

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CUCUMBER RADISH SALAD

PREP TIME: 20 MINUTES
MAKES: ABOUT 6 1/2 CUPS DRESSING

2          T apple-cider vinegar
1          T mirin (rice wine)
1          t toasted sesame oil
1          t honey, melted
1/2       t salt
1/4       pepper
1/8       t crushed red pepper
8          radishes with greens
3          cucumbers
1/2       red onion

1. In a small bowl, whisk together vinegar, mirin, sesame oil, honey, salt, pepper, and red pepper; set aside.
2. Using a food processor fit with a 2mm slicing blade, slice cucumbers (or slice 1/16”-thick using a mandolin); add to a medium bowl.
3. Cut onion into pieces small enough to fit through food processor, slice, and add to bowl.
4. Separate radishes from greens. Remove stems from radish greens. Mince leaves and add to bowl. Slice radishes in food processor; add to bowl.
5. Add dressing, toss to coat, and refrigerate for at least 1 hour.

Gather Ingredients.

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Add 2 T apple-cider vinegar to a small bowl.

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Add 1 T mirin (rice wine).

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Add 1 t toasted sesame oil.

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Add 1 t melted honey.

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Add 1/2 t salt.

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Add 1/4 t pepper.

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Add 1/8 t crushed red pepper.

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Mix well and set aside.

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Using a food processor fit with a 2mm slicing blade, slice 3 cucumbers (or slice 1/16”-thick using a mandolin), and add to bowl.

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Cut 1/2 red onion into pieces small enough to fit through food processor, slice, and add to bowl.

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Separate radishes from greens. Remove stems from radish greens.

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Mince leaves and add to bowl.

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Slice radishes in food processor; add to bowl.

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Add dressing and toss to coat. Refrigerate for at least 1 hour and enjoy!

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Leave a comment 7 Comments

  1. Winnie Nielsen says:

    This recipe looks great. I never knew you could use radish leaves either because I was thinking they were sort of spiny and thorny. Radishes are crunchy and this set up looks perfect for something different. My daughter just called me to say she had some huge cucumbers from her garden coming my way(last weekend I made pickles from her first batch). Guess I will be searching out for some nice radishes to go with them and make this salad this coming weekend.

  2. Jane Ross says:

    Can’t wait to try this recipe. I didn’t know radish greens were edible either. And, thank you so much for including a “print” button on the recipe pages.

  3. rosalynne brown says:

    I didn’t know you could use the tops of the radishes will sure try this recipe when I get some good home grown radishes and cucumbers sounds delicious and so easy mine were just planted today thank you mary jane for all your help my favorite magazine rosalynne brown

  4. Ginette Berry says:

    Yummy & healthy looking recipe,(I use the print recipe button regularly but this time page recipe comes in blank, so will need to hand write it out) Loving your magazine and book publishings…just received your Milking Cow book, great information.
    Thank you so much for being there for us wanna be farmerettes!

  5. Krista says:

    This would be a quick and easy recipe to whip up for a summer lunch and dinner. I’ll be able to use my fresh cucumbers for this salad. Looks yummy.

  6. leanora3@icloud.com says:

    Very very delicious

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