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Halloween Black Radish Cucumber Salad

Article author photo. Carlene Thomas, RD, LD This featured post is by Carlene Thomas, RD, LD. You can follow this blogger @CarleneHEA.

Naturally black produce with a spooky root tail? I'll take it any day over disgusting food made to resemble severed body parts to celebrate Halloween.

When we spotted these black radishes in the store, I knew I wanted to make something to accentuate the peppery taste (and smell ... woah). The problem? I'm not a fan of radishes.

This cucumber and black radish salad is paired with a sweetened vinaigrette and warm cumin in a thinly sliced side dish. Radish haters rejoice. There is a way to enjoy them.

Black Radish Cucumber Salad

Carlene Thomas, RD, LD

Serves 2

2 T cider vinegar
1 T olive oil
1 t sugar
1 pinch Hawaiian salt
1 grind fresh black pepper
1 sprinkle cumin
1/2 a peeled and sliced cucumber
1/4 black radish, sliced


  1. Wash, peel and de-seed cucumbers. Slice using a mandoline to create cucumber ribbons.
  2. Wash and leave skin intact on black radishes. Slice using a mandoline (watch the fingers!).
  3. Place cucumber and radish in a colander, adding salt over the top. Place a plate over the produce in the colander and allow excess liquid to drain off the cucumber for 20 minutes.
  4. Whisk vinegar, oil and sugar to create a dressing.
  5. Toss produce in vinaigrette and top with cumin, pepper and salt.

Carlene Thomas, RD, LD, is a private practice and consulting registered dietitian from Northern Virginia. She is the campus dietitian for a college, volunteers as the Virginia Dietetic Association PR and Media Chair. Read her blog, HealthfullyEverAfter.co, and follow her on Facebook, Twitter and Pinterest.

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