Cucumber Radish Salad Recipe (VIDEO) (2024)

FAQs

Cucumber Radish Salad Recipe (VIDEO)? ›

Happily, salting cucumbers requires only 20 minutes or so and virtually no effort: You just put them in a colander or strainer, toss them with a big pinch of salt or two — the exact quantity doesn't matter, since most of the salt will flow away with the liquid — and let osmosis do its thing.

Happily, salting cucumbers requires only 20 minutes or so and virtually no effort: You just put them in a colander or strainer, toss them with a big pinch of salt or two — the exact quantity doesn't matter, since most of the salt will flow away with the liquid — and let osmosis do its thing.

When you pair radishes with cucumbers, you have a hydration powerhouse. Both of these vegetables have high water content that keeps your body hydrated and nourished all season long. The real star in this recipe is the hemp heart dressing. Hemp hearts are a great nutrition boost.

Should you peel your cucumbers for cucumber salad? Again, it depends on the variety and maturity of the cucumber. English or Persian cucumbers have thin skins which you do not need to peel. Regular market cucumbers may have thicker peels that can be tough and bitter, so it's best to peel those.

There's no need to peel it. In fact, you'll want to keep the skin on for that pink-and-green watermelon look! How you cut the watermelon radish will depend on how you plan to use it. If you want to pickle it or add it to a salad or bowl, thinly slice it on a mandoline or cut it into fine matchsticks.

This salt treatment draws water out of the cucumbers and flavors them, so it's critically important. After layering or mixing in plenty of sea salt, I cover the salted cukes with ice cubes and a tea towel and forget about them for a few hours.

The light-white or clear coating of slime you may find on your cucumbers is a sign that the rotting process has begun, and it's just matter of time before they totally spoil.

Radishes contain compounds like raffinose, which can cause gas and bloating in some individuals, especially when consumed in large quantities. Eating radishes late at night may lead to discomfort or disrupted sleep due to digestive issues.

Suffering from slackening liver health or liver ailments like fatty liver, jaundice or typhoid, then radish can be the best age-old remedy to support the healing process of the liver. This is because radish has natural compounds and antioxidants that help in detoxifying and boosting liver health.

Which cucumber is best for salad? ›

Persian Cucumbers

They have a mild flavor and thin skins, so they're great sliced or chopped for salads and snacking, or even tossed in the blender to make a Spicy Cucumber Margarita.

Salt – It draws moisture out of the cucumbers, giving them a crisp, pickle-like texture. It also makes the flavors in this salad pop! Fresh dill and chives – Dill is a classic ingredient in a cucumber onion salad, as its sour flavor pairs perfectly with the sweet and tangy vinegar dressing.

Watermelon is a fruit full of many important nutrients. Many may not realize, however, that is it completely safe to eat the rind, which is the green skin that keeps all that water-logged delicious fruit safe. Watermelon may be one of the most appropriately named fruits. It's a melon that's 92 percent water.

Although named "French breakfast," the French do not eat radishes as part of their first meal of the day. They do eat them as a snack, sometimes dipped in salt, sometimes lightly buttered and then dipped in salt, and sometimes sliced and served on a toasted, buttered baguette along with a sprinkling of salt.

Use watermelon skin

Watermelon is a fruit where you can eat everything, including the seeds – except the dark green skin! However, most people eat only the sweet red flesh and toss the white rind in the garbage. But you can save that part of the watermelon for next time and use it in a wonderful way.

"It's best to place them in a breathable bag or wrap them loosely in a paper towel to absorb any excess moisture," says Carla L. Schwan, Ph. D., assistant professor and extension food safety specialist director at the National Center for Home Food Preservation.