This summer radish salad is so fresh, crispy and bright – perfect for lunch or dinner at home or for taking to a cookout or potluck.
I prefer English cucumbers in salads (and just to eat sliced) – the skin is thinner and the flavor and aromas are stronger than other cucumber varieties. I also like the slightly scalloped edges when they are sliced, because they make for a prettier appearance.
There is a lot of information online regarding the bitterness or heat of radishes. I’ve never found them bitter, but if you do, you’ll like the method used here of soaking them in salt for 10 minutes. The salt soaks into the radishes and gives them just enough flavor enhancing saltiness to make them very tasty.
I’ve read a lot online about the soaking of radishes in water to remove the heat. But the truth is, the heat is in the skin of the radish, so if you truly want to get rid of radish heat, just peel them! Otherwise, soaking them in ice water (and possibly salty water – your choice) will diffuse the radish peeling flavor. Soak them longer times to remove more flavor from them. Bonus: they’ll stay crispy as long as they are in water.
I always enjoy being a guest blogger on my mom’s blog! I get to share recipes that we have used in our Lucky Pantry weekly delivery boxes around Baltimore, Catonsville and Ellicott City in Maryland. If you’re in the area and would like a weekly box delivery that is truly farm-to-table from local farms, have a look at our website! We are also operating our store in Catonsville, called Rooster and Hen, where we sell fresh produce, locally grown and locally made food, and kitchen gift items. And if you are looking for frozen organic pops for your upcoming wedding, birthday party, or any event in the DC or Baltimore areas, call us at Picnic Pops and we’ll check our calendar!
You can find all of my social links below the recipe. Enjoy this delicious salad and have a look at my mom’s other tasty salad offerings!
|Prep Time||10 minutes|
- 1 bunch radishes washed and sliced, 6 to 8 large radishes
- 1/2 red onion thinly sliced into half rings
- 1 cup English cucumber about 1/2 to 3/4 of one cucumber
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon sugar
- 1 clove garlic minced
- 1 teaspoon dried dill
- Once you have sliced the radishes, place them in a small bowl and sprinkle with salt. Toss to coat and let stand for 10 minutes. Drain off any water in the bowl.
- Place the radishes into your salad serving bowl.
- Add the sliced red onions and cucumbers.
- Whisk the olive oil, vinegar, sugar, minced garlic and dried dill in a small mixing bowl or a glass measuring cup.
- Pour over the entire salad and lightly toss to coat.
- Cover and refrigerate for 30 minutes or until ready to serve cold.
Follow guest blogger Allison Smith: Twitter and Instagram: @roosterandhenstore @luckypantry and @picnicpops
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