I’ve been experimenting with radishes a lot lately. I buy them by the bunch so I’ve been using them is in my tossed garden salad, my Peruvian-Style Chopped Salad and I’ve also making some delicious Radish Cucumber Salsa.

How to Buy Radishes

I’ve been lucky lately as the radishes I’m finding at the grocery store have been super mild.

I only buy the radishes that still have their stems attached. These radishes are usually milder than the ones you find packaged in that small plastic bag. They also seem fresher to me, too.

I also steer clear of the prepackaged radish slices. Radishes dry out really fast once they’re sliced.

How to Make Radish Cucumber Salsa

Since I’m a huge salsa fan. Tomato, fruit and now I’m adding radish salsas to my collection. This recipe for Radish Cucumber Salsa requires some chopping but it’s fresh and delicious and so worth the effort.

Start with deseeding the cucumber. Slice it in half and scrape out the seeds. A teaspoon is perfect for this. Don’t peel the cucumber or just peel some of it. The green adds so much color.
Slice the jalapeno in half horizontally and remove the seeds and membrane from the jalapeno. Leave them in if you want your salsa spicy.
Mince the garlic with a garlic press or using a knife.
Dice the cucumber, radishes, onion, jalapeno pepper, red pepper, and cilantro.
Place the diced vegetables in a medium bowl.
Combine the dressing ingredients in a small bowl. Whisk to combine and then add to the vegetable bowl.
Stir to combine. Taste and adjust seasoning.
I find the salsa often needs an extra squeeze of lime juice or a smidgen of vinegar. A couple shakes of salt might also be needed. You judge.