Cucumber and Radish Summer Salad

Olivia Homecook
by Olivia Homecook
1 Servings
15 min

This salad is perfect for the summer weather!

By thinly slicing the cucumber and radishes they're able to pick up the tangy, sweet, nutty dressing effectively, much like pasta, minus the carbs and with a delicate crunch.

This salad is all about emphasising freshness and taking advantage of the sharp rawness of the ingredients, such as the ginger and coriander.

Eating this salad fridge-cold is a great way to combat the summer heat while getting in some greens. And, if you end up making the salad more on the spicy side, you end up with a burning tongue that is sated with the chilly, crunchy vegetables.

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Use a potato peeler or cheese slicer to make these beautiful ribbons.

Cucumber and Radish Summer Salad
Recipe details
  • 1  Servings
  • Prep time: 15 Minutes Cook time: 0  Total time: 15 min
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For the salad
  • 1 medium sized cucumber
  • 3 radishes
Salad dressing
  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • ½ clove garlic - minced
  • ½ tbsp lime juice
  • 1 tsp honey
  • 1cm of fresh ginger, julienne cut
  • a pinch of chilli flakes (optional)
  • 1 tbsp chopped cilantro (fresh or frozen)
  • ¼ tsp black sesame seeds to garnish
In a small bowl add all the salad dressing ingredients and whisk to combine. Adjust the taste to your liking.
Use a potato peeler to make beautiful ribbon peels out of the cucumber. Thinly slice the radish.
Arrange the cucumbers and radishes on the plate and add the salad dressing on top. Garnish/sprinkle with sesame seeds.
  • You may use the cheese slicer if you don't have potato peeler.
  • You can add tomatoes or other vegetables of your choice.
Olivia Homecook
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