Edit ModuleShow Tags

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.

Edit Module

More Stone Soup

Making the Case for Okra: The Multitasking Southern Staple

Making the Case for Okra: The Multitasking Southern Staple

Fried okra is delicious and the most common way you’ll find it in the south, but roasting allows the okra flavor to shine.
Kitchen Hack: Quickly Ripen Avocados

Kitchen Hack: Quickly Ripen Avocados

Have you ever needed an avocado for a meal, yet it is not ripe enough to eat? There is a simple solution!
Make a Global Impact with Nutrition Knowledge

Make a Global Impact with Nutrition Knowledge

Working internationally as a dietitian can be an incredibly exciting and fulfilling career path. Even if it’s not your career goal, there are numerous ways to share your nutrition expertise on short-term volunteer assignments abroad.
Roasted Mushroom Bruschetta

Roasted Mushroom Bruschetta

Roasted mushroom bruschetta is the perfect go-to appetizer for when company visits. And there is even a bonus recipe included!
Edit Module
Edit ModuleShow Tags
Edit Module
Advertise with Food & Nutrition
Edit ModuleShow TagsEdit ModuleShow Tags

Stone Soup

Guest bloggers from around the world share with Food & Nutrition Magazine.

About This Blog

Stone Soup is a guest blog written by members of the Academy of Nutrition and Dietetics. Content — including information, recipes and views expressed — is that of the authors and does not reflect the positions or policies of Food & Nutrition Magazine or the Academy of Nutrition and Dietetics. Bloggers are required to pledge they will not write for Stone Soup on topics, companies or trade organization they currently represent or have represented at any time.

Learn about our guest blogs!

Comments Policy

Food & Nutrition Magazine provides this forum to exchange ideas, opinions and contributions within a positive community. Diverse viewpoints and constructive, respectful dialogue are welcome. Rudeness, misinformation, self-promotion and abuse are not. We reserve the right, without warning or notification, to remove comments and block users we determine violate this policy or our Terms & Conditions. You must include your name or be logged into a personal account on Disqus, Facebook, Twitter or Google+ to comment.


Edit Module

Get Stone Soup in Your RSS

Use your RSS reader's instructions to add Stone Soup to your list:

Atom Feed Subscribe to the Stone Soup Feed »

Get Our Blogs in Your Email

Stone Soup
Student Scoop