1 large cucumber
½ tbsp Maldon Sea Salt
½ jar of Quick Pickled Radishes
Handful of mint leaves, roughly chopped
2-3 spring onions, trimmed and finely sliced
Edible flowers, to garnish (optional)
Pickled Radish and Cucumber Salad
Serves 6-8 (as a side)
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Prep Time 10 Mins
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No Cooking Required
A delightfully light and summery salad and entirely fat-free. It’s easy to make and works well for picnics and as a barbecue side dish.
1 large cucumber
½ tbsp Maldon Sea Salt
½ jar of Quick Pickled Radishes
Handful of mint leaves, roughly chopped
2-3 spring onions, trimmed and finely sliced
Edible flowers, to garnish (optional)
- Peel the cucumber, halve lengthways and scoop out the seeds. Cut the flesh diagonally into 1cm crescents. Place in a colander over the sink, sprinkle with ½ tbsp salt, mix through and leave to drain for half an hour.
- Wrap in a clean tea towel and dry thoroughly. Place in a bowl with the radishes and a little of their pickling liquor, the spring onions and mint. Mix, cover and refrigerate for up to an hour.
- Check the seasoning before serving, garnished with edible flowers (if using).
Recipe credit: Linda Duffin
ingredients
method
- Peel the cucumber, halve lengthways and scoop out the seeds. Cut the flesh diagonally into 1cm crescents. Place in a colander over the sink, sprinkle with ½ tbsp salt, mix through and leave to drain for half an hour.
- Wrap in a clean tea towel and dry thoroughly. Place in a bowl with the radishes and a little of their pickling liquor, the spring onions and mint. Mix, cover and refrigerate for up to an hour.
- Check the seasoning before serving, garnished with edible flowers (if using).
Recipe credit: Linda Duffin
