Name: Cucumber, Carrot, and Radish Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Vegan
Ingredients: 1 English cucumber (seeds removed and sliced); 1 cup shredded carrot (90g, about 2½ whole carrots); 8 red radishes (thinly sliced); ¼ red onion (finely diced); Zest of 1 lemon; Juice of ½ lemon; Pinch of salt; Pinch of black pepper; Pinch of garlic powder; ½ teaspoon sugar (or maple syrup or honey); 1 tablespoon extra virgin olive oil

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Why You’ll Love This Recipe

This salad is not only easy to prepare, but it’s also packed with freshness and vibrant flavors. The crunchy vegetables pair perfectly with the zesty lemon dressing, making each bite both refreshing and satisfying. Plus, it’s vegan, gluten-free, low-calorie, and full of nutrients, making it a guilt-free side dish for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad:

1 English cucumber (seeds removed and sliced)
1 cup shredded carrot (90g, about 2½ whole carrots)
8 red radishes (thinly sliced)
¼ red onion (finely diced)

For the Dressing:

Zest of 1 lemon
Juice of ½ lemon
Pinch of salt
Pinch of black pepper
Pinch of garlic powder
½ teaspoon sugar (or maple syrup or honey)
1 tablespoon extra virgin olive oil

Directions

Prepare the Dressing:
Add all the dressing ingredients (lemon zest, lemon juice, salt, pepper, garlic powder, sugar, and olive oil) into a bowl or jar and whisk together until well combined. Set aside.
Prep the Vegetables:
Slice the cucumber, shred the carrots, thinly slice the radishes, and finely dice the red onion. Add all the vegetables to a large mixing bowl.
Toss the Salad:
Pour the dressing over the vegetables and toss to combine evenly.
Serve:
Serve immediately or chill in the fridge for 10-15 minutes for a cooler, more refreshing salad. Enjoy!

Servings and Timing

Servings: 4 servings
Prep Time: 10 minutes
Total Time: 10 minutes

Variations

Add More Veggies: Feel free to add extra veggies like bell peppers, celery, or even fresh herbs like parsley or dill for added flavor.
Make it Spicy: Add a pinch of red pepper flakes or a sliced chili for a spicy kick.
Swap the Dressing: If you prefer a different dressing, try a balsamic vinaigrette or a tahini-based dressing for a creamier texture.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The vegetables will release some moisture, so give it a quick toss before serving again.
Reheating: This salad is best served cold, and it doesn’t require reheating.

FAQs

Can I use bottled lemon juice?

For the best flavor, fresh lemon juice is highly recommended. Bottled lemon juice may have a slightly different taste, and fresh juice gives the salad a much brighter, zesty flavor.

Can I make this salad ahead of time?

Yes, you can prepare the salad ahead of time. However, I recommend adding the dressing just before serving to keep the veggies fresh and crisp.

Can I use a different oil for the dressing?

Absolutely! You can use any oil you prefer, such as avocado oil or grapeseed oil. However, olive oil adds a nice flavor that complements the lemon dressing well.

How can I make this salad more filling?

To make this salad more substantial, you can add chickpeas, quinoa, or a protein source like grilled tofu or tempeh for a more filling meal.

Can I use other types of radishes?

Yes, you can use any type of radish you like, such as watermelon radishes or daikon radishes, for a unique twist on the flavor.

Conclusion

This Cucumber, Carrot, and Radish Salad is a wonderfully fresh and healthy dish that comes together in just 10 minutes. It’s perfect for a quick side dish, packed with crunch, flavor, and vibrant colors. The tangy lemon dressing elevates the freshness of the vegetables, making each bite truly delightful. Whether served at a summer BBQ, as part of a weeknight dinner, or as a refreshing lunch, this salad is sure to be a hit!

Cucumber, Carrot, and Radish Salad

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This Cucumber, Carrot, and Radish Salad is a light, refreshing, and healthy side dish with crunchy vegetables tossed in a tangy lemon dressing. Perfect for any meal, it’s quick to prepare, vegan, gluten-free, and low-calorie.

Author: Amy
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 4 servings
Category: Side Dish
Method: No-cook
Cuisine: Vegan, Gluten-Free

Instructions

In a bowl or jar, combine all the dressing ingredients (lemon zest, lemon juice, salt, pepper, garlic powder, sugar, and olive oil) and whisk together until well combined. Set aside.
Slice the cucumber, shred the carrots, thinly slice the radishes, and finely dice the red onion. Add all the vegetables to a large mixing bowl.
Pour the dressing over the vegetables and toss to combine evenly.
Serve immediately or chill in the fridge for 10-15 minutes for a cooler, more refreshing salad.