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Bon Appétit

Cucumber and Radish Salad

By Michael Lindley

1.3

(3)

Image may contain Plant Food Meal Dish Produce Bowl and Vegetable
Cucumber and Radish SaladSang An

Michael Lindley, Public House, Chattanooga: "Cucumbers are great in picnic food, something you can take with you anywhere."

Recipe information

  • Yield

    Makes 7 cups

Ingredients

1 1/2 cups unseasoned rice vinegar
1/2 cup distilled white vinegar
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1/8 teaspoon ground turmeric
2 whole allspice
1 bay leaf
1 bunch radishes, stemmed and quartered
6 cups 1/2-pieces peeled cucumber
1 small Vidalia onion, thinly sliced
2 tablespoons olive oil
Salt and pepper

Preparation

  1. Step 1

    Bring first seven ingredients to a simmer in a small saucepan. Place radishes in a heatproof container; pour vinegar mixture over. Chill for at least 5 hours and up to 1 week.

    Step 2

    Before serving, add cucumber; let sit for 25-30 minutes. Transfer to a large bowl; stir in onion and olive oil. Season with salt and pepper.

TagsSaladCucumberVegetableRadishRoot VegetableTurmericHerbs & SpicesSideLunchDinnerGluten FreeDairy FreeNut FreeVeganVegetarianEasySummerBon Appétit
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