Cucumber and Radish Salad

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Cucumber Radish Salad


I came across several versions of this little salad while I was working on an article about Spring vegetables last year. When I was pregnant with Joshua, I developed a taste for radishes like I have never had before. And it hasn’t gone away! So this salad became a healthy favorite.

A few minutes with a mandoline or sharp knife, and you will be set with a big bowl of fresh yummyness.

radishes cut on mandoline

The more-authentic recipes of this Eastern European classic dish recommend green onions; they are not my favorite, so I’ve subbed in dried minced onion for ease. You can use the white parts of three green onions, though, if you’d like. The sour cream really mellows out the spicy red radish, but if you like a less-peppery radish, try the watermelon radish variety.

Cucumber and Radish Salad

Yield: 4 side servings

Cucumber and Radish Salad


  • 1 cucumber (English or regular)
  • 1 bunch red radishes
  • 2/3 c. sour cream
  • 1/2 tsp. salt
  • 1 tsp. dried minced onion


Wash and trim vegetables. Using a mandoline (I have this cheap one, which is great for infrequent use) or a very sharp knife, slice vegetables very thin. Toss together in a medium-sized bowl.

In a small bowl, stir together sour cream, salt, and dried minced onion. Spoon onto vegetables and stir well to combine. Refrigerate until ready to serve. Keeps well for several days in the fridge.

 Do you like radishes?

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