Cucumber Radish Salad Recipes

Steps:

• In a serving bowl, combine the cucumber, radishes and onion. In another bowl, combine the remaining ingredients. Pour over vegetables and toss to coat. Serve immediately.

Steps:

• Quarter cucumbers lengthwise and run a knife under seeds to remove. Slice cucumbers at an angle into 1/2-inch-thick pieces.
• Toss with radishes, scallion, red-pepper flakes, vinegar, sugar, and salt. Chill until ready to serve.
• Arrange on each of four salad plates and garnish each salad with chopped nuts.

Steps:

• Peel cucumber, then halve lengthwise and slice crosswise 1/4 inch thick. Cut each radish lengthwise into 8 wedges.
• Bring vinegar, sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper to a boil in a small saucepan, stirring until sugar has dissolved, then stir in oil.
• Pour hot dressing over cucumbers and radishes in a bowl and stir, then let stand 10 minutes. Stir and season with salt before serving.
• What to drink:
• Haggipavlu Nemea '04

Steps:

• Quarter the cucumber lengthways. Cut each quarter into roughly 1cm chunks, cutting on the angle to give a more interesting shape. Scatter into a serving bowl or onto a platter. Add the radishes, celery, onion and parsley.
• Put the lemon juice and oil in a glass jar with a lid, season and shake well. When ready to serve, pour the dressing over the salad and toss to combine.

Steps:

• Place the cucumbers and radishes in an ice water bath for 8 to 10 minutes.
• Meanwhile, add the apple cider vinegar, oil, shallots, tarragon and sugar to a large bowl. Season with salt and pepper.
• Drain the cucumbers and radishes and place in a bowl. Drizzle the vinaigrette over the top. Season with salt and pepper. Serve immediately.

Steps:

• In the bottom of a medium bowl, combine vinegar, sugar, oil. Add daikon, cucumber, bell pepper, pepper flakes. Toss and combine. Cover and chill until ready to serve.
• When ready to serve, tear basil into pieces and add to salad. Toss salad to incorporate basil and serve.

Steps:

• Preheat oven to 350°F. Spread almonds out on a rimmed baking sheet. Toast, tossing occasionally, until golden brown, 8-10 minutes; let cool.
• Whisk shallot, oil, and vinegar in a large bowl; season with salt and pepper. Add cucumbers, radishes, parsley, and almonds; toss to coat. Season with salt and pepper.

Steps:

• Combine first 3 ingredients in large bowl. (Can be prepared 3 hours ahead. Cover; chill).
• Whisk oil, vinegar, sugar and red pepper to blend in small bowl.
• Season with salt and pepper.
• Pour dressing over vegetables; toss.

Steps:

• Cut the cucumbers in half and using a teaspoon, scoop out seeds if necessary. Slice paper-thin. Toss with a generous amount of salt and place in a colander over a bowl or in the sink for 10 minutes. Place in a bowl of cold water and swish them around, then salt again and let sit for another 10 minutes. Rinse and drain on a clean kitchen towel. Transfer to a salad bowl and add the radishes and sesame seeds or nigella seeds.
• In a small bowl stir the cumin, pepper, turmeric and curry powder into the yogurt. Whisk in the garlic and lemon juice. Add salt to taste. Toss with the cucumbers and radishes, garnish with chopped chives and serve, or refrigerate until ready to serve.

Steps:

• Combine onion, radishes and cucumber in a medium bowl.
• Combine vinegar and next 4 ingredients in a small bowl; stir until well blended.
• Drizzle vinegar mixture over cucumber mixture, tossing to coat.
• Cover and chill 15 minutes.
• Sprinkle with sesame seeds before serving.

Steps:

• Combine mayonnaise, feta, chives, dill, lemon juice, salt, and pepper in a large bowl. Add radishes, tomatoes, cucumber, and onion and toss together.

Steps:

• In a large bowl mix together the rice vinegar, sugar, sesame oil and spring onion.
• Use a teaspoon to scrape out the cucumber's seeds, then slice into halfmoons. Mix into the dressing with the radishes and scatter with coriander. Serve.