Cucumber, Carrot, and Radish Salad
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.
- 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
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
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.
Notes
Add extra veggies like bell peppers, celery, or fresh herbs like parsley or dill for more flavor.
For a spicy version, add a pinch of red pepper flakes or a sliced chili.
If you prefer a different dressing, try balsamic vinaigrette or tahini-based dressing for a creamier texture.
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 3g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
