Cucumber Radish Salad – Veg Buffet
This Cucumber Radish Salad is a refreshing blend of crisp cucumbers, spicy white radishes along with radish greens, and chopped ginger root, perfect for any light meal or side dish!
My family is a huge fan of salads and soups. Coming from an Indian, who is a real foodie and loves street food, this might seem like a contradiction. Right?
We love tangy, fruity, crunchy fresh salads and I have a great collection of veg salads made without any cream or mayo! This Cucumber Radish Salad is inspired by the Indian Mooli Salad and twisted a bit by adding cucumbers, olive oil, and radish greens! Guess the secret ingredient: Garam masala! Yes, it definitely adds the amazing flavor:)
Typically, Indian street vendors sell fresh radish (Mooli) by splitting it vertically in two halves and applying kala namak, chaat masala, and lemon juice. Another way is to grate the radish and squeeze its juice, then add kala namak, lemon juice, chopped green chilies, Garam masala, and ginger root. It is called Mooli Lacchha.
Enjoy this 5-minute salad that is packed with nutrients, is vegan and gluten free, and a great way to use fresh seasonal ingredients.
More Radish recipes– Pumpkin Radish Salad, Radish Soup.
More Easy Salads– Cucumber Onion Salad, Apple Cucumber Salad.
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Ingredients
See the recipe card for exact measurements of the ingredients.
- Radishes: I have used the local produce of White or Daikon radishes. Any good variety works well.
- Cucumbers: I have used English cucumbers.
- Radish Greens: The greens add texture and color to the salad.
- Ginger Root– Freshly chopped ginger root adds amazing flavor.
- Black salt, garam masala and Black pepper
- Fresh Lemon Juice
How To Make Cucumber Radish Salad
Step 1. Wash and Prepare the Vegetables
Wash and thinly slice the cucumbers and radishes. For a bit of color, cut them into rounds or half-moons. I have not peeled cucumbers. Peel the ginger and cut small cubes of it.
If using radish greens, rinse them well and chop roughly. Pat them dry to remove any excess water.
Step 2. Combine Everything
In a large bowl, add the cucumber, radish slices, and radish greens. Top with olive oil, chopped ginger roots, black salt, garam masala, black pepper and lemon juice. Give it a good toss.
Step 3. Serve It
Serve freshly made Cucumber Radish Salad and enjoy!
Expert Tips
- I prefer using winter white radishes as it is freshly produced and is not very spicy.
- If using radish greens, make sure they’re completely dry before adding them to the salad. Excess moisture can make salad runny.
- Dress the salad right before serving.
- Leftover salad can be stored in a dry container with a lid in the refrigerator for about 2 days.
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Cucumber Radish Salad
This Cucumber Radish Salad is a refreshing blend of crisp cucumbers, spicy white radishes along with radish greens, and chopped ginger root, perfect for any light meal or side dish!
Ingredients
- 2 cup white radish thin sliced
- 2 cup English cucumber thin sliced
- 1 inch ginger root chopped into small cubes
- ½ cup radish greens washed, drained, and chopped
- 1 tablespoon fresh lemon juice can swap with vinegar
- ½ teaspoon garam masala
- 1 teaspoon black pepper
- black salt as per taste
Instructions
-
Wash and thinly slice the cucumbers and radishes. For a bit of color, you can cut them into rounds or half-moons. I have not peeled cucumbers. Peel the ginger and cut small cubes of it.
-
If using radish greens, rinse them well and chop roughly. Pat them dry to remove any excess water.
-
In a large bowl, add the cucumber, radish slices, and radish greens. Top with olive oil, chopped ginger roots, black salt, garam masala, black pepper and lemon juice. Give it a good toss.
-
Serve freshly made Cucumber Radish Salad and enjoy!
Notes
- I prefer using winter white radishes as it is freshly produced and is not very spicy.
- If using radish greens, make sure they’re completely dry before adding them to the salad. Excess moisture can make salad runny.
- Dress the salad right before serving.
- Leftover salad can be stored in a dry container with a lid in the refrigerator for about 2 days.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 4 | |
| Amount per serving | |
| Calories | 28 |
| % Daily Value* | |
| Total Fat 0.6g | 1% |
| Saturated Fat 0.5g | 2% |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Total Carbohydrate 4.3g | 2% |
| Dietary Fiber 0.9g | 3% |
| Total Sugars 1.9g | |
| Protein 1g | |
| Vitamin D 0mcg | 0% |
| Calcium 12mg | 1% |
| Iron 0mg | 3% |
| Potassium 168mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice | |