Radish and Cucumber Salad

110 Reviews
88% would make this recipe again

A crunchy and refreshing salad, at its best when made with local produce.

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Preparation : 10 min Standing : 15 min
70 calories/serving

Ingredients

1 cucumbers, medium size, cut into sticks 260 g
3 tbsp fresh dill, finely chopped 5 g
6 radishes, thinly sliced 90 g
1 tbsp Classic Vinaigrette 15 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A mandolin will make slicing easier.

Method

  1. Prepare the cucumbers: cut them into sticks, then put them in a colander, sprinkle with salt then let drain for about 15 min. Rinse the cucumber sticks, drain and pat dry. Set aside.
  2. Finely chop the dill and put it in a salad bowl. Cut the radishes into thin slices and add them to the bowl. Add the cucumber, a little salt, and pepper. Pour the Classic Vinaigrette over the salad and toss. Serve.

Nutrition Facts Table

per 1 serving (150 g)

Amount

% Daily Value

Calories

70

Fat

6 g

9 %

Saturated 0.8 g
+ Trans 0 g

4 %

Cholesterol

0 mg

Sodium

30 mg

1 %

Carbohydrate

5 g

2 %

Fibre

1 g

6 %

Sugars

3 g

Net Carbs

4 g

Protein

1 g

Vitamin A

2 %

Vitamin C

17 %

Calcium

3 %

Iron

4 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Vitamin K
Source of  :
Folacin, Magnesium, Manganese, Potassium, Vitamin C, Vitamin E
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

110 Reviews (106 with rating only) 88% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
january 07, 2009 | I would make this recipe again

Very good but to add to this dish's colour and presentation I included a yellow pepper.

Useful 2
Anonyme
october 20, 2021 | I would make this recipe again

Goes well with a fish entrée.

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

Definitely quick and easy and refreshing. I used my own version of the vinaigrette though.

Useful 0

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