Cucumber-Radish Salad

Happy Mother's Day!

I have been having a love affair with radishes lately. Crunchy, slightly sharp and brightly colored, I eat them raw, sauté them, which brings out a sweetness in them, and now I’ve added it to cucumber salad with fabulous results! I used mini cucumbers, which have a thin skin, no real seeds and are not at all bitter. You can also use what is available. I saved the greens from the radish tops for a green salad and any leftovers I will add to soup. I like these salads a bit vinegary but it you want the salad to be a bit sweeter, add a bit more sugar. If you don’t have fresh dill, use dried. You may eat the salad after an hour marinating although these pickled types of salads are great after one day and stay fresh for several days.

This is a great salad for Mother’s Day, very refreshing when with served with cold cuts, BBQ chicken or ribs or hot dogs and hamburgers. For vegans or vegetarians, try Beanie Burgers!

Foodie Lit

Review & Recipe

Megan Kimsey is a remarkable child and grows into a remarkable woman. Lurking beyond her Catholic upbringing, her physician’s training and her visions, is another life 400 years before. Her life as an Incan breaks through her consciousness, compelling her to go on a journey to the heights of the Andes and the remnants of the Incan Empire. “As she holds Bella, the image of Bella dissolves and she realizes that she holds her son from another life, Kantu, frozen to death.” Sometimes it is hard to know what you are seeing.

Cucumber-Radish Salad

Serves 3-4 as a side

4-5 mini cucumbers

5 radishes

1 small carrot, thinly sliced

1 small onion, thinly sliced

Vinaigrette

1/2 cup white wine vinegar

1/4 cup water

2-3 tablespoons chopped fresh dill

2 tablespoons sugar

1/2 teaspoon salt

1/4 teaspoon pepper

pinch crushed red pepper (optional)

Peel cucumber if not organic or with a thin skin. Remove root and top from radish. Slice cucumber, radishes, onion and carrot thinly.
Whisk together vinegar, water, sugar, salt, pepper, crushed red pepper, and dill in a bowl or large measuring cup.
Add cucumbers, radishes and onion to bowl. Toss to mix until vinaigrette coats vegetables.
Place salad in container with top or with plastic wrap and marinate in refrigerator several hours or overnight.

Expandthetable suggestions

Cut the sugar: Use a sugar substitute such as Stevia, following the package conversion charts

Bell pepper: Add a bell pepper, thinly sliced, color of your choice.

Vegan, Gluten Free, Diabetic Friendly