Cucumber radish salad

I really enjoy having a side of a veggie salad with my dinner. Lately, however, I got stuck in a rut, making the same thing over and over again. This is when I came up with this super light and crunchy cucumber, radish salad with dill mustard dressing. It is really delicious, perfect with meats, I’m thinking it would be so good for a barbecue. What’s great is that it’s crazy easy (just slicing veggies and mixing with the dressing) and ready in 5 minutes.

I buy radishes on a weekly basis because I love their flavor. I usually put them on a sandwich or dip them in hummus but other than that I didn’t have too many ideas on what to do with them. So there goes- a salad utilizing this delicious vegetable. I recently thought of another recipe I know very well that reminded me very much of this salad- Lithuanian Saltibarsciai (cold beet soup). Now, I am really excited to make it. As soon as I’m done I promise to share it with you.

But now back to the salad. I cut cucumbers in thin slices. I used the little, crunchy ones and I think they work even better than the big traditional ones.

I did the same with the radishes- thin slices. As you can see on the picture I didn’t do as good of a job as I would want to haha.

Now, the dressing. It is a mustard vinaigrette with dill.  I mixed olive oil, apple vinegar, mustard and fresh dill.

Then, I added chopped onion and dressing on top and mixed the salad. I tried and added some salt and pepper to my liking.

All done! Easy, wasn’t it? Enjoy!


If you tried this recipe and posted a pic or comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!

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  • 5 small crunchy cucumbers (or 1 big traditional one)
  • 1 bunch of radishes
  • 1/4 onion
  • 1/3 cup chopped dill
  • 1/4 cup olive oil
  • 2 tablespoons apple vinegar
  • 1 tablespoon dijon mustard
  • salt and pepper to taste


  1. Slice cucumbers and radishes thinly. Chop onion.
  2. Mix all dressing ingredients- vinegar, olive oil, mustard, dill.
  3. Mix all ingredients in a bowl. Serve chilled. Enjoy!

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