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Radish Salad with Cucumbers and Sugar Snap Peas

June 26, 2019 by Tara Leung Leave a Comment

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Radish Salad with Cucumbers and Sugar Snap Peas is a simple easy salad full of crunchy spring vegetables tossed in homemade vinaigrette. Great as a side dish for picnics and barbecues all summer long.

I’ve been really enjoying this radish salad made with seasonal spring vegetables. I made it three times before I considered posting it on the blog. The recipe is so simple and straightforward, it almost doesn’t need a recipe. But it’s so good, I wanted to write it up to share. Although it’s now officially summer, radishes are still very much in season.

As someone with a low tolerance for spicy food, raw red radishes are almost borderline too spicy for me to really enjoy on their own. But add complementary vegetables like cooling cucumbers and sweet sugar snap peas to balance out the sharp radish taste, and this salad has the perfect medley of flavors.

Did you know radishes have a ton of health benefits? This article from Taste of Home will tell you more about them.

Now if raw radishes are too spicy for you, you can always roast them. Radishes turn sweet when roasted. Check out my recipe for Roast Baby Artichokes and Spring Vegetables in this post, which includes radishes and sugar snap peas, for more spring vegetable ideas.

Ingredients for Radish Salad

Here are the main ingredients. There are two bunches of red radishes, about 6 mini cucumbers, and 1 pound sugar snap peas. I see these cucumbers also called seedless cucumbers (although they do have some smaller seeds) and Persian cucumbers. For prep, cut the radishes into quarters or sixths, depending how big they are. Slice the cucumbers, and cut the sugar snap peas into halves or thirds if they’re very long. This gets everything to be around the same size for a nice chopped salad.

Dressing for Radish Salad

The dressing is a simple vinaigrette. The ingredients are olive oil, red wine vinegar, dried Italian herb mix, and salt and pepper. I like to shake everything together in a little shaker bottle.

How to Make Radish Salad

Prepping the ingredients takes longer than making the salad itself. After you make the dressing, mix all the ingredients together in a large bowl.

Toss with dressing and serve.

Can You Make Radish Salad in Advance?

Because this salad is made with crunchy sturdy vegetables rather than more delicate greens, it will last in the fridge 4-5 days. That makes it ideal for meal prep. After a few days, however, the color from the radish bleeds, meaning you may find spots of pink on your cucumbers and the outside of the radish will be a bit muted in color. This only affects the presentation, not the taste.

I also don’t recommend dressing the salad until you’re ready to eat it. I did experiment with this a little. After one day, the salad in the fridge that was dressed was still good, and I would actually say nicely marinated. But after a couple days, the olive oil in the dressing solidifies leaving weird little gobs of dressing on the vegetables. So to be on the safe side, wait to dress the salad until right before eating, or that morning if you are packing it to bring to work or on the go.

What to Serve with Radish Salad

For a quick and easy light lunch, I like eating this radish salad with either a can of tuna, some sliced poached chicken, or a few hard boiled eggs. Add some pita chips for carbs for a fuller meal.

Radish salad is also great to bring to barbecues and picnics for a healthy vegetable side dish.

If you make this recipe, please give the recipe a rating and/or leave a comment. I’d love to hear from you!

4.75 from 4 votes
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Radish Salad with Cucumbers and Sugar Snap Peas

Radish Salad with Cucumbers and Sugar Snap Peas is a simple easy salad full of crunchy spring vegetables tossed in homemade vinaigrette. Great as a side dish for picnics and barbecues all summer long.

Course Side Dish
Cuisine American
Total Time 5 minutes
Servings 7
Calories 90 kcal
Author Tara Leung

Ingredients

Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon dried Italian herb mix
  • salt and pepper

Radish Salad

  • 2 bunches (about 24) red radishes, trimmed, cut into quarters
  • 12 ounces (about 6) mini cucumbers, sliced
  • 1 pound sugar snap peas, ends trimmed, cut in half

Instructions

  1. Make dressing. Mix all dressing ingredients together in shaker bottle or small bowl. Set aside until ready to use.

  2. Combine all salad ingredients in a large bowl. Toss with dressing right before serving.

Recipe Notes

One serving is measured here as 1 ½ cups salad.

Bon Appétit!

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Filed Under: Recipes, Side Dish, Vegetarian Tagged With: cucumber, radishes, sugar snap peas

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About Wednesday Night Cafe

  Hi, I’m Tara. This blog is where I share my recipes for special dinners. When I discover a new dish while traveling or come across something creative while dining out, I just have to recreate the recipe at home. I also love cooking my own versions of classic dishes. If you're new here, ...

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