Radish and Cucumber Salad

This salad is like a breath of fresh air on a hot summer day. Seriously, when the cucumbers are crunchy and the radishes have a bit of a bite, it feels like stepping out onto the porch with a glass of lemonade.

I love it for its simplicity. No frying, boiling, or waiting around for hours for the ‘ingredients to come together.’ Everything happens here and now — just as summer cooking should be. It pulls you out of the ‘race’ mode because this recipe practically begs to be made in between tasks.

Radish and Cucumber Salad

50kcal

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Prep 10 minutes mins

Total 10 minutes mins

A fresh springtime salad with crunchy cucumbers and radishes, simple dressing, and a light mood. Perfect when you crave freshness and speed.

Servings 4

Course Salad

Cuisine Ukrainian

Ingredients

1x2x3x

Vegetables

• ▢ 200 g radishes Fresh and crispy.
• ▢ 150 g cucumber You can use regular or mini cucumbers.
• ▢ 1 piece green onion Adds a bit of a kick.

Dressing

• ▢ 3 tbsp vegetable oil You can use olive or sunflower oil.

Seasonings

• ▢ to taste salt Add to taste.
• ▢ to taste black pepper You can add freshly ground pepper.

Equipment

• ▢
  Миска
• ▢
  Ніж
• ▢
  Обробна дошка

Method

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Preparation

1. Wash the radishes well and slice them thinly.
2. Wash the cucumber and cut into half-moons or cubes.
3. Finely chop the green onion.
4. In a large bowl, mix together the radishes, cucumber, and green onion.
5. Add vegetable oil, salt, and pepper, and mix thoroughly.
6. Let the salad sit for 5 minutes before serving to enhance the flavors.

Nutrition

Calories50kcalCarbohydrates8gProtein1gFat3g

Notes

For me, cucumbers should be straight from the fridge — not room temperature. The crunch is part of the salad's charm. If the cucumber is a bit soft, choose another one. Radishes aren't for the faint-hearted. For more spice, leave the skin a bit thicker. For delicacy, peel a bit more. And importantly: don't overdo the salt — the radishes have enough spunk on their own. I make the dressing simply: lemon, a bit of oil, and a drop of Dijon mustard. It shouldn't be 'loud,' it should highlight the freshness, not drown it. One more tip: don't mix the salad more than 10 minutes before serving. It should be slightly 'chilled' with the fresh greens, not 'steamed.'

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This salad is all about simplicity, that instant feeling of “yes, this is for me.” I make it when I want something quick and easy, yet satisfying enough to make the day feel a little cooler and simpler after the first bite.

It doesn’t aim to be a main dish — but it pairs wonderfully with something more substantial, or serves as a delightful little treat on its own.

To me, food, much like life, has those moments when more isn’t always better. Sometimes you just want a little bit of everything — crunch, acidity, freshness. And this salad captures that essence of “just enough” — enough flavor, enough freshness, enough simplicity to pause and savor the moment.

It reminds me of childhood days spent running in the garden, suddenly stopping because the air was filled with the scent of fresh herbs and the sun felt warm. It’s like this salad holds a bit of that simple joy.