Loyal fans of Everyday Mom’s Meals know my son is a true foodie in the making! I’ve said it before, but won’t hesitate to again, we are very lucky that from a young age Alex has never once been a picky eater. He has always been willing to try new foods and eats things that most children won’t go near.
As a result, I have much more freedom in the kitchen to experiment and cook the way Adam and I want to eat rather than worrying about “if he will like it” or making two separate meals to accommodate. Plus, he likes so many things that he’ll go through phases where he wants me to cook with them more and find new ways to eat them. That was how roasted beets made it into our oven.
Lately the thing he’s been requesting more and more of are cucumbers and radishes. He wants them cut up for snack, in his lunch for school, and if we’re at a party with a veggie tray they are the first thing on his plate. He is completely happy eating them raw but I thought I could probably come up with something a little more complex for a side dish for dinner.
This Radish and Cucumber Salad would make a great salad this summer because there is no mayonnaise in it. It’s great served room temperature or chilled so it can be easily be taken with you wherever you go this summer. If your child is a picky eater, I apologize for “bragging” about mine who will eat pretty much everything under the sun. Believe me, I know just how grateful I should be and I am!
Radish and Cucumber Salad
Adapted from Epicurious
What you need:
- 1 large cucumber, peeled
- 6 large radishes
- 1/4 c. cider vinegar
- 1 1/2 TBS sugar
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 TBS canola oil
- 1 tsp dried parsley
- 1/2 tsp dill weed
What you do:
- Slice cucumber in half lengthwise. Thinly slice into half circles.
- Cut the radishes into the same shape. Combine in a medium bowl.
- In a small saucepan combine vinegar, sugar, salt and pepper. Bring to a boil and cook 2 minutes until sugar is dissolved. Remove from heat and whisk in oil.
- Pour hot dressing over cucumbers and radishes. Let sit 10 minutes.
- Sprinkle with parsley, dill weed, and extra salt.
- Serve room temperature or chill until ready to serve.