Description
This sumac cucumber radish salad combines thinly sliced Persian cucumbers, crunchy radishes, sweet red onion, tangy sumac, and toasted sesame seeds. It’s the perfect spring/summer side salad!
Ingredients
Scale
- 1/4 cup (33 g) lemon juice
- 3 tbsp (30 g) olive oil
- 1 tbsp (12 g) honey
- 1/2 tsp kosher salt*
- 5 persian cucumbers, thinly sliced (320 g)
- 1 bunch radishes, thinly sliced (260 g)
- 1/2 red onion, thinly sliced (70 g)
- 1/4 cup (10 g) chopped dill, loosely packed
- 1/2 cup (12 g) loosely packed mint leaves (about 30 leaves)
- 1 tbsp toasted sesame seeds
- 1–2 tsp sumac
Instructions
- Start by prepping the vinaigrette. Whisk together the lemon juice, olive oil, honey, and salt in a large serving bowl. For visual purposes, I put the vinaigrette in a separate bowl in the photo above, but I typically whisk it together in the serving bowl I use for the salad, and then pile the veggies, herbs, and spices on top to save on dishes.
- Prep the veggies. Highly recommend using a mandoline to slice the radishes and cucumbers. You’ll get even, uniform pieces (plus it’s much faster). Once prepped, dump the veggies, along with the sliced red onion, dill, mint, toasted sesame seeds, and sumac into the bowl with the vinaigrette.
- Mix well with tongs (I use my hands because it’s easier) and adjust for salt as needed. Serve immediately – this salad doesn’t hold up well and the veggies start to lose their crunch if they sit too long.
Notes
*I religiously use Diamond Crystal kosher salt. If you’re using Morton kosher salt, reduce the salt by half (Morton is much saltier and denser than Diamond Crystal kosher salt).