Smashed Cucumber and Radish Salad with Mint
Crisp cucumbers and zesty radishes are smashed and tossed with fresh mint, olive oil, and tangy rice vinegar for a no-cook, hydrating side dish ideal for hot-weather outings. The smashing technique boosts crunch and lets the vegetables soak up all the bright flavors.
Equipment
- Cutting board
- Knife
- zip bag or bowl
- muddler or small pan
Ingredients
- 2 medium English cucumbers ends trimmed
- 5 radishes thinly sliced
- 2 tbsp fresh mint leaves roughly chopped
- 2 tbsp rice vinegar
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp sugar
Instructions
- On a sturdy cutting board, lay cucumbers and use the side of a large knife or a pan to gently smash them until they split. Cut into rough chunks.
- Place cucumbers, radish slices, and chopped mint in a large zip bag or bowl.
- Add rice vinegar, olive oil, salt, and sugar. Seal the bag or cover the bowl, then shake or toss vigorously to coat.
- Let salad marinate for at least 10 minutes—longer for more flavor. Serve chilled or at cool ambient temperature.
Notes
This no-cook salad is a lifesaver on hot days, requires no special gear, and packs easily in a zip bag. Smash the cucumbers right before serving for maximum crunch. It keeps well in a cooler for several hours.
Nutrition
Calories: 216kcal | Carbohydrates: 43.4g | Protein: 7.6g | Fat: 1.4g | Saturated Fat: 1.2g | Sodium: 1745mg | Fiber: 4.2g | Sugar: 11.2g