A crisp, refreshing and easy side dish!
I love simple salads like this because they are quick to make, taste terrific and add a bright pop of colour to any plate. This salad is best made with small pink, red or light purple varieties of radish, rather than their stronger-flavoured black or white cousins, although the step of salting the radishes does help to reduce their peppery taste in this salad. If you’re looking for another way to harness to nutritional power of radishes – which are a great source of antioxidants and high in Vitamin C – you might also enjoy this roasted radishes with greens recipe.
- 2 cups (232 g) thinly sliced radishes
- 1/2 teaspoon (2.4 g) kosher salt
- 1/4 cup (13 g) diced red onion, soaked in warm water for 5 minutes
- 2 cups (240 g) sliced English cucumber
- 1 clove garlic, minced
- 1/4 cup (60 mL) extra virgin olive oil, divided
- 2 tablespoons (30 mL) rice, apple cider or white wine vinegar
- 1/2 teaspoon (2.5 mL) honey or maple syrup
- Few grinds black pepper
- 1 tablespoon (.6 g) chopped fresh dill, divided (or more, to taste)
- Place radishes in a broad, shallow dish and toss with salt; let stand for about 10 minutes.
- While radishes are resting, place garlic and 1 tablespoon (15 mL) of the olive oil in a small, heatproof dish. Microwave for 45 seconds to par cook the garlic; add remaining olive oil and set aside to cool.
- Place vinegar, honey, pepper, the garlic and olive oil mixture along with 1 teaspoon of the chopped dill in a small jar with a tight lid; cover and shake until well-blended.
- When the radishes have finished soaking, drain off any liquid that has accumulated and transfer radishes to a serving bowl large enough to accommodate the cucumber as well. Add soaked, drained red onion and cucumber slices.
- Pour the vinaigrette over the vegetables and toss to combine. Refrigerate for at least 1 hour or up to 4 hours.
- Garnish with remaining dill before serving.
Serves 4 as a side dish.