Radish and Cucumber Salad

    25 minutes

    Radish fans look no further - this crisp salad presents white and red radishes and cucumber in a vinaigrette.

    6 people made this

    Serves: 4 

    • 1 large daikon radish, peeled
    • salt
    • 1 medium cucumber
    • 16 medium red radishes, thinly sliced
    • 1/2 cup (40 g) chopped fresh parsley
    • 1/2 cup (30 g) chopped chives
    • mung bean sprouts, for garnish
    • Vinaigrette
    • 1 tablespoon white wine vinegar
    • 1 tablespoon lemon juice
    • 3 tablespoons canola or peanut oil
    • salt and freshly ground black pepper

    Preparation:25min  ›  Ready in:25min 

    1. Using a vegetable peeler or sharp knife, cut white radish into very thin curls. Place in a colander, sprinkle with salt and leave to drain for 15 minutes. Rinse and pat dry with paper towel.
    2. Peel away thin strips the length of the cucumber to create a striped effect. Slice cucumber very thinly; arrange on individual plates or a serving platter. Place red and white radishes on top of cucumber slices.
    3. To make vinaigrette, whisk vinegar, lemon juice, oil and salt and pepper to taste in a bowl. Drizzle over radishes. Top with chives and mung bean sprouts.

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    I haven't eaten radishes for years. Such a simple dish with bold flavours. Am adding this to my salad repertoire. Thanks for sharing.  -  22 Apr 2011