Confetti Cucumber and Radish Salad
It’s like a garden in a bowl! Toss in-season and freshly sliced English cucumbers, Japanese Daikon radishes, red onions and a confetti of yellow, red and orange bell peppers with a refreshing lemon and olive oil vinaigrette. Long, white, cylindrical Daikon may look different than red radishes, but they offer the same peppery bite and crisp crunch; rice wine vinegar is a perfect complement that adds an Asian flair. Every serving of this fresh salad provides over 80 percent of your daily vitamin C!
Makes about 12 servings (2/3 cup each)
4 cups thinly sliced English cucumber (about 1 to 2 cucumbers)
1 large Daikon radish, peeled and thinly sliced (about 2 cups)*
2/3 cup thinly sliced red radishes
1/2 each large red, yellow and orange bell pepper, finely chopped (1 1/2 cups total)
1/2 cup finely diced red onion
1/4 cup finely chopped Italian flat-leaf parsley
3 tablespoons rice wine vinegar
3 tablespoons fresh-squeezed lemon juice
1 1/2 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
3/4 teaspoon salt
1/2 teaspoon ground black pepper
* You’ll need a Daikon about 7 to 8 inches long and 1 1/2 inches in diameter
1. Combine cucumber, radishes, bell peppers, red onion and parsley in a large bowl.
2. Whisk together remaining ingredients in a small bowl.
3. Pour vinaigrette over salad and toss well to coat all pieces.
4. Can be served immediately at room temperature or chilled.
Nutrition information (per serving)
1 g protein
5.5 g carbohydrates
3.5 g fat (0.5 g saturated)
0 mg cholesterol
158 mg sodium
235 mg potassium
25 mg calcium
0.5 mg iron
451 IU vitamin A
49 mg vitamin C
1.5 g fiber
Kim Galeaz is a registered dietitian and the owner of Galeaz Food & Nutrition Communications based in Indianapolis. As a culinary-nutrition consultant and spokeswoman, Galeaz is passionate about blending great taste with good health in all of her culinary creations.