Cucumber Radish Salad

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I felt in the mood for a refreshing salad dish this time. And I thought a great way to elevate my original Creamy Cucumber Salad, was to create one using radishes. Not only does it taste good and add a nice crunchy texture, it adds that beautiful pop of color! But if you are anti-radish, or anti-color (what’s wrong with you?) you can just make my cucumber salad instead!

This recipe uses cucumber, radishes, red onion, vegan sour cream, dill, white vinegar, and garlic powder. The most important part of making this recipe is to try to make your cucumber and radish slices the same size. I personally prefer thinner slices, which a mandolin slicer would be the easiest to use. However, I don’t have one, so I just had to be very careful when cutting the slices up thin. I cut the red onion up in thin vertical slices as opposed to chopping them up or cutting them in rings. 

This is a nice little side dish to serve at a lunch or picnic. If you’re not really feeling a heavy meal, this would also be a good light meal to enjoy. Sometimes in the summer when it gets hotter, I don’t feel like eating super heavy meals and a cucumber radish salad would be a good option instead of something like a potato or pasta dish. 

Just a quick little side dish to add to your repertoire, but I hope you enjoy it all the same!

Ingredients:

1 large Cucumber (240g)

4 Radishes (110g)

½ Red onion (25g)

½ cup vegan sour cream (115g)

2 tbsp Dill

1 tbsp White vinegar

½ tsp Garlic powder

Servings per recipe: 8 

Serving Size: ¼ cup (30g)

Phe per recipe: 26mg

Directions:

  1. Cut the cucumbers, radishes and onions into thin slices.

  2. Add sour cream, dill, garlic powder, and white vinegar into a mixing bowl. Whisk together until blended.

  3. Add the cucumbers, radishes, and onions. Combine with sour cream mixture until evenly coated.

  4. Serve immediately and enjoy!

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