Spring is here! What a better way to introduce the season with my refreshingly crispy cucumber radish salad? Double the recipe and bring it to a party, picnic, or Easter dinner. You can even make it into a meal by mixing in greens and topping it with sliced steak. I’m full of ideas, huh?
- 1 cucumber
- 7 radishes
- 1/2 red onion
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 3 stems parsley leaves, chopped
- Sea salt & pepper to taste
Chop parsley. My favorite gadget for chopping herbs is an herb scissors. It’s perfect! It’s a regular scissors with a few extra blades. So you don’t have to chop the herbs and almost cut your fingertips off.
Thinly slice the radishes and cucumber on a mandolin. Again, you don’t want to slice your fingertips off so be careful and use the safeguard thing. I still have a scar from a mishap last year. Then cut the onion into julienne strips. You can also use the mandolin for this, then cut the onion circles in half to make strips. Toss everything in a bowl with salt & pepper, olive oil, and vinegar.
Best served chilled.