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JenHall

Radish and Cucumber Salad

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Rate this recipe 4.7/5 (17 Votes)

Ingredients

  • 12 radishes with tops, (radishes sliced thinly; tops washed, sliced thinly, and reserved)
  • 1 seedless English cucumber, washed and cut thinly in rounds
  • 1/2 teaspoon kosher salt
  • 1/2 cup rice vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lime juice

Details

Servings 8
Adapted from bhg.com

Preparation

Step 1


1. In a large bowl toss the radish and cucumber slices with salt. Toss with vinegar, olive oil, and lime juice. let stand at room temperature for 1 hour. Just before serving, fold radish tops into salad. Makes 8 servings.




Nutrition Facts (Radish and Cucumber Salad) Servings Per Recipe 8,
cal. (kcal) 45,
Fat, total (g) 3,
chol. (mg) 0,
sat. fat (g) 0,
carb. (g) 2,
Monosaturated fat (g) 2,
Polyunsaturated fat (g) 0,
Trans fatty acid (g) 0,
fiber (g) 0,
sugar (g) 1,
pro. (g) 0,
vit. A (IU) 49,
vit. C (mg) 3,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 0,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 4,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 127,
Potassium (mg) 77,
calcium (mg) 10,
iron (mg) 0,
Percent Daily Values are based on a 2,000 calorie diet

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