Cucumber and Radish Salad
6 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 g Radish (thinly sliced)
- 170 g Cucumber (halved lengthways and sliced)
- 1 Carrot (finely grated)
- 1 Red onion (small; finely sliced)
- 100 g Cherry tomatoes (quartered)
- 1 tbsp Olive oil
- 5 g Fresh mint (finely chopped)
- 1 tbsp Rice vinegar
- 0.5 Lemon ((juice only))
- 1 pinch Fine sea salt
- 1 pinch Ground black pepper
Method
- Add 200 g Radish and 170 g Cucumber to a bowl.
- Add 1 Carrot (grated), 1 Red onion (diced) and 100 g Cherry tomatoes (quartered.
- Add 5 g Fresh mint (chopped), 1 tbsp Olive oil, 1 tbsp Rice vinegar, juice of 0.5 Lemon and 1 pinch Sea salt and 1 pinch Ground black pepper.