Pickled Radish Cucumber Salad Recipes

PICKLED RADISH & CUCUMBER SALAD

Pickled radish & cucumber salad image

This super-healthy side dish is a great way of getting two of your five-a-day

Provided by Good Food team

Time 15m

Number Of Ingredients 7

Ingredients

3 tbsp rice vinegar
1 tbsp caster sugar
few splashes of toasted sesame oil
2 spring onions , finely sliced
1 large cucumber , halved lengthways
300g radishes , sliced
small handful coriander leaves

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.

Nutrition Facts : Calories 68 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium

PICKLED CUCUMBER AND DAIKON SALAD

Pickled Cucumber and Daikon Salad image

Provided by Anne Burrell

Categories side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 carrots, julienned
1 hothouse cucumber, sliced thinly, preferably on a mandoline
1 medium daikon radish, peeled, sliced in half lengthwise and sliced into thin half-moons, preferably on a mandoline
3/4 cup rice wine vinegar
1/4 cup fish sauce
2 tablespoons brown sugar
1 tablespoon sambal oelek
1 teaspoon grated ginger
1 clove garlic, smashed and finely chopped
2 scallions, sliced thinly on the bias

Steps:

In a large bowl combine the carrots, cucumbers and daikon.
In a small jar or container with a lid, combine the rice wine vinegar, fish sauce, sugar, sambal, ginger and garlic. Shake well and let sit for at least 15 minutes to allow the sugar to dissolve and the flavors to marry.
Toss the cucumber-daikon mixture with the vinaigrette and let sit outside the fridge for an hour before serving. Sprinkle with the scallions.

PICKLED CUCUMBER AND RADISH

Pickled Cucumber and Radish image

Categories Salad Vegetable Side Low Fat Vegetarian Quick & Easy Vinegar Cucumber Radish Spring Chill Healthy Vegan Gourmet Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1 medium English cucumber
1/4 cup seasoned rice vinegar
1/4 cup water
3 tablespoons sugar
1/2 teaspoon salt
1 cup thinly sliced radish

Steps:

Halve cucumber lengthwise, then slice crosswise 3/4 inch thick.
Bring vinegar, water, sugar, and salt to a boil in a saucepan, then cool to room temperature.
Combine cucumber, radish, and vinegar in a bowl and chill, covered, until cold.
Drain vegetables before serving.

PICKLED CUCUMBER, RED ONION, AND RADISHES

Pickled Cucumber, Red Onion, and Radishes image

This is a perfect topping for our Pulled Pork Sandwiches.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes about 4 cups

Number Of Ingredients 9

Ingredients

1 English cucumber, sliced into 1/4-inch-thick rounds
1 small red onion, sliced into 1/8-inch-thick rounds
8 radishes, sliced into 1/8-inch-thick rounds
1/4 cup coarse salt
2 cups cider vinegar
1 cup sugar
1 tablespoon whole black peppercorns
2 teaspoons mustard seeds
2 teaspoons whole coriander seeds

Steps:

Toss vegetables with 2 tablespoons salt in a large colander set over a bowl, and refrigerate for 1 hour. Rinse well, pat dry, and place vegetables in a clean glass jar or glass bowl. Bring remaining 2 tablespoons salt, the vinegar, sugar, peppercorns, mustard and coriander seeds to a simmer in a small saucepan over medium heat. Simmer for 5 minutes. Pour over vegetables, and let cool for 1 hour. Cover, and refrigerate overnight or up to 3 weeks.

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