Crisp Cucumber Radish Salad Recipes

Steps:

• For the dressing: In a small pot, bring the grapefruit juice to a simmer over medium-low heat. Reduce the juice to 1/4 cup. Set aside to cool.
• In a medium bowl, whisk together the reduced grapefruit juice, vinegar, mustard, honey and soy sauce and season with salt and pepper. Slowly drizzle in the olive oil and whisk until emulsified.
• For the salad: Combine the radishes with the watercress and fennel in a medium bowl and toss with a small amount of the dressing. Arrange the avocado, grapefruit and orange on a platter, drizzle with the dressing and season with salt and pepper. Sprinkle on the serrano, then top with the dressed radish mixture and serve.

Steps:

• Halve cucumber lengthwise; seed and thinly slice crosswise. Place in bowl.
• Peel and halve carrot; thinly slice crosswise and add to cucumber. Add radish and onion. (We used fresh mushrooms instead of onion).
• Whisk together oil, vinegar, sugar, soy sauce, sesame oil and hot pepper sauce; add to cucumber mixture and toss to coat. (We left out the sugar and used tahini as a substitute for the sesame oil).

Steps:

• In a serving bowl, combine the cucumber, radishes and onion. In another bowl, combine the remaining ingredients. Pour over vegetables and toss to coat. Serve immediately.

Steps:

• Place the cucumbers and radishes in an ice water bath for 8 to 10 minutes.
• Meanwhile, add the apple cider vinegar, oil, shallots, tarragon and sugar to a large bowl. Season with salt and pepper.
• Drain the cucumbers and radishes and place in a bowl. Drizzle the vinaigrette over the top. Season with salt and pepper. Serve immediately.

Steps:

• In a large bowl mix together the rice vinegar, sugar, sesame oil and spring onion.
• Use a teaspoon to scrape out the cucumber's seeds, then slice into halfmoons. Mix into the dressing with the radishes and scatter with coriander. Serve.