RECIPES: Confetti Cucumber and Radish Salad

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Confetti Cucumber and Radish Salad

  • 4 cups thinly sliced English cucumber (about 1 to 2 cucumbers)
  • 1 large Daikon radish, peeled and thinly sliced (for a scant 2 cups slices)*
  • 2/3 cup thinly sliced red radishes
  • ½ each large red, yellow and orange bell pepper, finely chopped (1½ cups total)
  • ½ cup finely diced red onion
  • 2 garlic cloves, very finely minced
  • ¼ cup finely chopped Italian flat-leaf parsley
  • 3 tablespoons rice wine vinegar
  • 3 – 4 tablespoons fresh squeezed lemon juice
  • 1½ tablespoons extra virgin olive oil
  • 1 teaspoon finely grated lemon zest
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper

Combine cucumber, Daikon and red radishes, bell peppers, red onion, garlic and parsley in a large bowl. Whisk together remaining ingredients in a small bowl. Pour over salad and toss well to coat all pieces. Can be served immediately at room temperature or chilled.

Makes about 8 cups total salad (12 servings of 2/3 cup each)

*You’ll need a Daikon radish about 7 to 8 inches long and 1½ inches in diameter

Recipe created by culinary dietitian Kim Galeaz, RDN CD