Halloween Black Radish Cucumber Salad

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.
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Carlene Thomas, RDN, LD
Carlene Thomas RDN, LD, is a food photographer and recipe developer in Northern Virginia. She and her husband work full time on their business and social media platforms, Healthfully Ever After, where they work with companies to tell their story through food visuals including stop motion, photography and video. In the dietetics world, Carlene is the current President of the Virginia Academy of Nutrition and Dietetics. Read her blog, HealthfullyEverAfter.co, and follow her on Facebook, Twitter, Pinterest and Instagram.