If you’re craving something light yet bursting with flavor, this Cucumber Radish Salad is your perfect companion. Its refreshing crunch pairs beautifully with Chicken Karahi and Kerela Fish Curry which elevates the natural flavor of the chicken and fish.
One of the things I love most about this salad is its versatility. You can serve it as a side or enjoy it as a healthy snack, with the bold crunch of radishes and cool cucumber providing a contrast to whatever else you’re cooking.
Plus, it’s like a blank canvas for your favorite add-ins—feta, avocado, or even a sprinkle of sesame seeds—personalizing each bite.
What Makes This Recipe Special!
- I’ve been making this salad for years, especially as a summer go-to. The crunchiness of the radish, combined with the coolness of cucumber, never fails to refresh me.
- It’s the kind of recipe that’s adaptable. You can throw in whatever you’ve got in your fridge—adding a touch of feta or a squeeze of lime elevates the flavors in unexpected ways.
- It’s helped me stay on track with healthy eating, as it’s a low-calorie option that still feels indulgent with all the crisp and fresh flavors.
- This salad has become a staple in my meal prep routine. It lasts a few days in the fridge, which makes it a great, no-fuss option for busy weeks.
- And let’s face it—it tastes good!
Cucumber Radish Salad Recipe
This vibrant salad bursts with crisp cucumbers, peppery radishes, and aromatic herbs, all tossed in a tangy-sweet sumac dressing. Creamy goat cheese adds richness, while celery provides extra crunch. Light, refreshing, and full of flavor, it’s the perfect side dish for warm-weather meals or a quick, healthy snack.
Equipment
- Salad bowl
- Whisk
- Sharp knife
- Cutting board
- Measuring spoons
- Serving tongs
Ingredients
Dressing
- 2 tsp honey
- ¼ cup extra-virgin olive oil
- ½ tsp kosher salt
- ¼ tsp sumac
- 2 tsp white wine vinegar
- 1 tbsp minced shallots
For the Salad
- 1 large English cucumber, thinly sliced
- 3 tbsp chopped mint
- 3 stalks of celery, thinly sliced
- 4 oz goat cheese
- ¼ cup minced chives
- ¼ cup minced dill
Instructions
- Whisk together olive oil, finely chopped shallots, white wine vinegar, honey, sumac, and kosher salt in a large salad bowl until well combined.
- Thinly slice cucumbers and radishes, then chop celery into small pieces.
- Add them to the bowl along with freshly chopped dill, chives, and mint.
- Gently toss everything together to ensure even coating.
- Crumble goat cheese over the top, then season with freshly cracked pepper and a pinch of salt.
- Serve immediately while fresh and crisp.
Notes
- Use an English cucumber for fewer seeds and a sweeter flavor.
- Slice the radishes paper-thin for a milder taste and better texture.
- Swap goat cheese for feta if you prefer a saltier bite.
- For an extra burst of citrus, add a squeeze of lemon before serving.
| Nutrition | Value |
| Calories | 152.7kcal |
| Carbohydrates | 5.5g |
| Fibre | 1g |
| Fat | 13.1g |
| Protein | 4.3g |
| Cholesterol | 8.7g |
