Prepare healthy and nutritious meals one step at a time

Asian Inspired Radish, Cucumber and Celery Salad

Today’s Asian inspired radish, cucumber and celery salad is just fitting for the hot temperatures we’ve been experiencing here in NYC.  It is a truly light and refreshing salad that can easily be served for lunch.  

You will notice that my recent recipes have radishes.  That’s because I have so many radishes on hand. I can’t complain because radishes on their own are very healthy and good for you.  

They belong to the cruciferous vegetable family similar to kale, broccoli, cauliflower and kholrabi, just to name a few.  

Radishes as a cruciferous vegetable is high in folic acid and fiber.  It is also high in vitamins A, C, and K.  So how can you pass on using such a nutrient dense vegetable in your meals and salads? 🙂

The high water content of the vegetables leaves you feeling refreshed and satisfied.  Served with this delicious Asian inspired dressing it is sure to please.  The mildly sweet and tangy dressing goes well with the crisp crunchy vegetables.  

The vegetables can stay marinating in the dressing for at least a day or two, any longer and they will become soggy.

This simple salad and dressing is so easy to put together.   You start by washing and drying your vegetables.  Slice the radishes.  You can choose to slice them thin or thick.  I personally prefer thin slices.  

Next dice the cucumbers into bite sized pieces and cut the celery stalks into small cubes. In a medium bowl, add the radishes, cucumbers and celery and set them aside.

In a small bowl, add the ingredients for the dressing and briskly whisk together.  Pour the dressing over the salad and toss to combine.  Refrigerate for at least an hour or until ready to serve.

Your salad is now ready to be served.  Enjoy alone or with your favorite crusty bread, or with a protein side.

Feel free to share your comments.  I look forward to hearing from you.

Asian Inspired Radish, Cucumber and Celery Salad
Prep time
Cook time
Total time
Recipe type: Salad
Serves: 2-4 servings
  • 10 radishes - washed and thinly sliced
  • 1 large cucumber - diced
  • 4 celery stalks- diced
  • Dressing:
  • 4 tbsp gluten-free Tamari soy sauce
  • 4 tbsp white vinegar
  • 2 tbsp sugar
  • 4 tbsp sesame oil
  • ½ tbsp sesame seeds - toasted
  1. In a small bowl whisk together the ingredients of the salad dressing
  2. In a medium bowl add radishes, cucumbers and celery
  3. Pour the dressing over the salad
  4. Toss and combine
  5. Refrigerate for at least an hour or until ready to serve
This salad can be made ahead. The favors are enhanced the longer they marinate.


Sharing is caring...
Share on Yummly0Pin on Pinterest26Tweet about this on TwitterShare on Facebook1Share on Tumblr0Share on StumbleUpon10Share on Google+0Share on LinkedIn0Share on Reddit0Print this pageEmail this to someone

No Comments Yet

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

I’m a proud contributor to The Casual Veggie E-cookbook. On sale now!

Miss a post or just need a weekly recap? Subscribe to receive a weekly recap in your inbox every Friday.

Follow me on bloglovin

Wholesome and Savory Eats


Search by Category

my foodgawker gallery
TASTESPOTTING: View my Gallery

Follow me on Twitter

Affiliate links

Ebates Coupons and Cash Back
Best Vegan Handbag

Affiliate disclosure statement:

The links above and in some of my blog posts contain affiliate links. I will receive a small commission if you make a purchase after clicking on my links. Any commission I receive will be used to help maintain my website. Thank you in advance. Your support is truly appreciated.
Content Protection by

Copyright policy

Recipes, images and blog posts from Wholesome and Savory Eats are original unless specified or credited with a link or information from the original source. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish a recipe, please re-write the recipe in your own words, or just simply link back to the blog post for the recipe. Thank you so much.