Name: Cucumber Radish Fennel Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 2 tbsp olive oil (THIS is my favorite organic brand); 2 tbsp apple cider vinegar (I use THIS); 1-2 tsp honey or maple syrup; salt + pepper, to taste; 3-4 Persian cucumbers (or 2 regular cucumbers or one long English cucumber); 6 radishes; 1/2 small fennel bulb; handful of fresh herbs, chopped (dill, chives, basil, parsley, or cilantro)

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A super fresh cucumber radish fennel salad made with just a few simple ingredients. Quick + easy. Crunchy + flavorful.

I had this salad many years ago at a farm to table restaurant in Portland, Oregon. While I can’t even remember the name of the place, I definitely remember this salad.

It’s summer, and this refreshing + crispy salad totally hits the spot. It’s a nice addition to any summer time meal.

How to make cucumber radish fennel salad

There really isn’t much to it. Make your salad dressing, slice your veggies, and let sit for a couple of hours. That’s it. So easy.

Here’s what you’ll need:

❤️ cucumbers…so fresh + crunchy. Persian cucumbers are my absolute favorite. You can also you regular cucumbers or the long, skinny English ones.

❤️ radishes… give a little bit of a peppery + spicy taste.

❤️ fennel… if you haven’t eaten raw fennel, you’re missing out. It has a mildly sweet, anise-like flavor. So good.

❤️ the dressing…. a simple mix of olive oil, vinegar, honey (or maple syrup), and salt + pepper.

❤️ fresh herbs… I like to use dill + chives, but you can use basil, parsley, or cilantro, if that’s what you have.

For best results, I recommend using a mandolin slicer, if possible, to make all your slices uniformly thin.

If you’re like me, you don’t want to spend a ton of time in the kitchen when the weather is beautiful outside. This simple salad requires less than 10 minutes of prep and can be stored in the fridge for a couple of days.

The vinegary pickled flavor with just a hint of sweetness is perfectly balanced. It’s one of those go-to summer recipes that goes with just about anything you serve. We’ve been making it every week and eating it for either lunch or dinner with a simple protein like chicken or fish. You can also double or triple the recipe for your next backyard gathering.

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Cucumber Radish Fennel Salad

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Author: Katja Heino
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 3–4 servings 1x

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Description

A super fresh cucumber, radish, and fennel salad made with just a few simple ingredients. Quick + easy. Crunchy + flavorful.

Ingredients

Scale

for dressing

2 tbsp olive oil (THIS is my favorite organic brand)
2 tbsp apple cider vinegar (I use THIS)
1–2 tsp honey or maple syrup
salt + pepper, to taste

for salad

3–4 Persian cucumbers (or 2 regular cucumbers or one long English cucumber)
6 radishes
1/2 small fennel bulb
handful of fresh herbs, chopped (dill, chives, basil, parsley, or cilantro)

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Instructions

In a small bowl, whisk together olive oil, vinegar, and sweetener. Add salt and pepper, to taste.
Slice cucumber, radishes, and fennel very thinly. preferably using a mandolin. Toss with dressing and sprinkle with fresh herbs.
Allow to sit in fridge for a couple of hours to soak up dressing. Enjoy!

Notes

You can experiment with using lemon juice or any other vinegar you like in place of the apple cider vinegar.

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Cucumber Radish Fennel Salad

How to make cucumber radish fennel salad