Crisp cucumbers meet vibrant radishes in this effortlessly elegant salad that celebrates fresh seasonal produce. A drizzle of tangy vinaigrette enhances their natural crunch, making this dish a delightful balance of cool, peppery, and bright flavors — ideal for any spring or summer table.

Ingredients

• 1 medium cucumber, thinly sliced
• 6–8 radishes, thinly sliced
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 tablespoon olive oil
• 1 teaspoon honey (optional)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon sesame seeds (optional, for garnish)
• 1 tablespoon chopped fresh dill or parsley

Preparation Steps

1. Slice the vegetables: Thinly slice the cucumber and radishes using a mandoline or sharp knife.
2. Mix the dressing: In a small bowl, whisk together vinegar, olive oil, honey, salt, and pepper.
3. Combine: Add the sliced vegetables to a mixing bowl. Pour the dressing over and toss gently to coat.
4. Garnish: Sprinkle with sesame seeds and chopped dill or parsley.
5. Chill & Serve: Refrigerate for 10–15 minutes before serving for the best flavor and crunch.

Tips / Variations

• Add thinly sliced red onions or carrots for more color.
• Swap olive oil for sesame oil for an Asian-style twist.
• Serve alongside grilled chicken or fish for a light, balanced meal.
• For extra crunch, add crushed roasted peanuts or almonds.

Serving Size & Time

• Servings: 2–3
• Prep Time: 10 minutes
• Chill Time: 10 minutes
• Total Time: 20 minutes

Nutritional Info (per serving)

• Calories: ~80 kcal
• Carbohydrates: 7g
• Protein: 1g
• Fat: 5g
• Fiber: 2g
• Sugar: 4g