Cucumber Radish Salad

This crunchy, cool salad is a great way to use up leftover raw vegetables that are wasting away in that crisper drawer. Serve this healthful side dish along with grilled steaks or burgers for an ideal cookout menu. Toasting the caraway seeds is a way to bring out more of their flavor, but no amount of toasting is going to help if you have caraway seeds that have been in your cupboard circa Saved By The Bell. Out with the old, in with the fresh. 


6 Persian cucumbers or 2 large peeled cucumbers, thinly sliced 6 radishes, thinly sliced
1 fennel bulb, trimmed and thinly sliced, reserving chopped fronds, for garnish
1 teaspoon kosher salt
1⁄2 teaspoon sugar
1 teaspoon caraway seeds
3 tablespoons white wine vinegar 1 tablespoon extra-virgin olive oil 3 tablespoons chopped fresh dill


In a colander, combine the cucumbers, radishes, fennel, salt, and sugar. Todd until very well combined. Let drain into the sink or a bowl for 15 minutes, firmly pushing down on the vegetables every few minutes to release more of their liquid. 

In a dry skillet, toast the caraway seeds over medium heat until fragrant and slightly darker, about 30 seconds (be careful, this happens very quickly). Transfer to a small bowl to cool. Once cool, rub the seeds between your fingers to crush them slightly. 

In a large bowl, whisk together the vinegar, olive oil, caraway seeds and dill. Add the cucumbers, radishes, and fennel. Toss well with the dressing. Transfer to a serving platter and garnish with the reserved fennel fronds.