Wednesday, April 25, 2012

What's Cooking Wednesday - Cucumber Radish Salad


Before this week's recipe, I thought I'd mention that ROOTED IN DANGER is available for pre-order. I'm also giving away a copy through Goodreads (link is the same as above). Note: If you pre-order the book through Amazon or Barnes & Noble, the actual 'release' date is an approximation. They'll be filling orders, but might not have the book in stock on that exact date. They'll send you an email telling you it's delayed and they'll also give you the option of cancelling your order. Please don't. It'll get to you. And if you have a library card, you can ask your library to order the book. That gives you a free read and keeps the publisher happy. If you need to provide it, the ISBN is 978-1-4328-2585-0

And, onto the recipe!


I was looking for something to do with the extra bunch of radishes I bought for Passover, and found this recipe. Yummy. And quick.


Cucumber Radish Salad

Ingredients:
1/4 c fresh lime juice
1 T sugar
2 Cucumbers, thinly sliced (I used 1 big one, peeled)
1 bunch radishes, thinly sliced
1/3 c golden raisins (I used regular, since I didn't have golden)

Instructions:
In a small bowl, mix lime juice and sugar.
In a medium bowl, combine cucumbers and radishes. (I sliced everything in the food processor) Pour dressing over. Mix gently. Sprinkle raisins on top. (I just mixed them all in together). Let the mixture stand for a while for flavors to combine. Recipe said to serve at room temperature, but leftovers are fine chilled.

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3 comments:

Elizabeth Spann Craig/Riley Adams said...

5 ingredients--ahh, this is my favorite kind of recipe. :)

Karen C said...

And no cooking - even better!

Terry Odell said...

And it's yummy, too!