Crunchy Cucumber, Radish & Herb Salad with Maple-Lemon Vinaigrette

Sweet, bright, and impossibly crunchy — this salad feels like sunshine in a bowl. I toss chilled cucumber ribbons with peppery radishes, celery, and a whole herb party, then dress everything in a tangy maple-lemon vinaigrette. It takes 20 minutes

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 6

Course: Salad, Side Dish

Cuisine: Mediterranean

Calories: 152

Ingredients Equipment Method Notes

Ingredients

Make the dressing:
1/4 cup extra-virgin olive oil
1 tablespoon minced shallot
2 teaspoons white wine vinegar
2 teaspoons maple syrup vegan swap for honey
1/4 teaspoon sumac optional, but delicious
1/2 teaspoon kosher salt adjust to taste
For the salad:
1 large English cucumber thinly sliced (use a mandoline or peeler for ribbons)
12 radishes thinly sliced
3 stalks celery thinly sliced (for extra crunch)
1/4 cup minced dill
1/4 cup minced chives
3 tablespoons chopped mint
4 ounces vegan goat-style cheese or crumbled firm tofu with a squeeze of lemon + 1 tsp nutritional yeast
Bold note: If you prefer to avoid storebought vegan cheese press firm tofu briefly, crumble it, and toss with a pinch of salt, lemon, and nutritional yeast for a tangy, creamy bite.

Equipment

Large salad bowl
Sharp knife and cutting board or mandoline (for thin, even slices)
Vegetable peeler or spiralizer (optional — makes elegant cucumber ribbons)
Measuring spoons & cups
Small mixing bowl or jar (for the dressing)
Salad tongs or large spoon
No fancy gear required. I promise — your kitchen already has what you need.

Method

Prep the veggies
Slice cucumbers and radishes thinly. If you aim for visual drama, use a peeler to make long cucumber ribbons. Slice celery thin so it blends into the texture without overpowering.
De-water the cucumbers (don’t skip this)
Toss the cucumber ribbons with 1 teaspoon kosher salt in a colander and let them sit for 15 minutes. Press or pat with paper towels to remove excess water. This step keeps your salad crisp and prevents dressing from getting diluted.
Make the dressing
Whisk together olive oil, minced shallot, white wine vinegar, maple syrup, sumac, and salt in a small bowl or jar. Taste and adjust — more maple for sweetness, more vinegar for tang.
Toss everything
Place drained cucumbers in a large bowl, add radishes, celery, dill, chives, and mint. Pour 2–3 tbsp dressing over the salad and toss gently to coat. Save extra dressing on the side if someone wants more.
Finish & serve
Top with crumbled vegan cheese (or the seasoned tofu crumble), crack some black pepper, and serve immediately. This salad tastes best fresh — the cucumbers stay crunchy for a short time, so eat within a day.

Notes

Nutrition & calories

Estimated calories per serving (serves 6): ~153 kcal
Approximate macros per serving:
- Carbohydrates: ~5.5 g
- Protein: ~4.3 g
- Fat: ~13.1 g
- Fiber: ~1 g

Note: These numbers approximate the salad made with maple syrup instead of honey and vegan cheese in place of goat cheese. Using firm tofu instead of vegan cheese will lower fat and saturated fat and slightly increase protein.