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RECIPES: Confetti Cucumber and Radish Salad

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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

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