Radish and Cucumber Salad for Thanksgiving

Radish and Cucumber Salad-sideview

Thanksgiving is coming! Are you planning to have a traditional thanksgiving dinner with your friends and family? If a large roasted turkey is going to be the centerpiece on your dinner table with stuffing, gravy, and cranberry sauce, then add radishes and cucumbers to your shopping list. This bright, crunchy, and refreshing radish salad would be terrific with that moist, flavorful bird.

My parents would always make some light and refreshing salads when they serve heavy, rich, and full of flavor meat dishes on holiday occasions. My mom taught me that dishes with mild flavors such as semi-sweet or tart are ideal to complement dishes that are deeply flavored by various herbs and spices. This way you get the most enjoyment out of your meal.
In this recipe, the thin sliced radishes and cucumber are marinated in red wine vinegar and lemon juice for an hour before serving. The marinating step enhanced the sweet and tart flavor but toned down the sharp and peppery taste of the radishes.

Radish Cucumber Green Onion-basket

Preparing a big thanksgiving meal can sometimes be overwhelming. This radish and cucumber salad takes less than 10 minutes to prepare. It is low in calories and fat. Pass this crispy and refreshing salad along with the other dishes at your thanksgiving dinner table and enjoy.

Radish and Cucumber Salad-topview

Radish and Cucumber Salad for Thanksgiving
Prep Time
10 mins
Total Time
10 mins
Tools: Mandoline or sharp knife and cutting board, measuring spoons, mixing bowl, a serving dish.
Course: Salad
Cuisine: Chinese
Servings: 4 -6 servings
  • 1 bunch red radishes trimmed
  • 1 cucumber
  • ½ tsp salt
  • 1 tbs red wine vinegar
  • 1 tbs lemon juice
  • ½ tsp olive oil
  • ½ tsp sesame oil
  • 1 tsp nectar agave
  • ½ tsp sesame seeds for garnishing
  • 1 tsp chopped green onion for garnishing
  1. Using a mandoline or a sharp knife, carefully slice the radishes and cucumber into thin slices.
  2. Add salt, vinegar, lemon juice, oil, and nectar agave in a mixing bow. Briefly whisk for a few seconds. Add the sliced radishes and cucumber. Toss gently.
  3. Cover the bowl with plastic wrap and store in refrigerator for at least 30 minutes.
  4. Transfer the salad into a serving dish. Garnish with sesame seeds and green onions. Serve immediately.



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