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Cucumber Radish Salad

Servings 6
Calories 46 kcal

Ingredients

  • 6 Persian cucumbers or 2 large peeled cucumbers, thinly sliced
  • 6 radishes, thinly sliced
  • 1 fennel bulb, trimmed and thinly sliced, reserving chopped fronds, for garnish
  • 1 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 1 teaspoon caraway seeds
  • 3 tablespoons white wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons chopped fresh dill

Instructions

  1. In a colander, combine the cucumbers, radishes, fennel bulb, salt, and sugar. Toss until very well combined. Let drain into the sink or a bowl for 15 minutes, firmly pushing down on the vegetables every few minutes to release more of their liquid.
  2. In a dry skillet, toast the caraway seeds over medium-high heat until fragrant and slightly darker, about 30 seconds (watch carefully; this happens fast). Transfer to a small bowl to cool. Once cool, rub the seeds between your fingers to crush them slightly.

  3. In a large bowl, whisk together the vinegar, olive oil, caraway seeds, and dill. Add the cucumbers, radishes, and fennel bulb. Toss well with the dressing. Transfer to a serving platter and garnish with the reserved fennel fronds.

Nutrition Facts
Cucumber Radish Salad
Amount Per Serving
Calories 46 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Sodium 411mg 17%
Potassium 253mg 7%
Total Carbohydrates 6g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 1g 2%
Vitamin A 2.5%
Vitamin C 8.5%
Calcium 3%
Iron 2.9%
* Percent Daily Values are based on a 2000 calorie diet.