Here is a salad that was created on the run. I once saw a recipe show in which I really liked the way the chef was quickly carving out ribbons out of cucumber and radish. It’s basically the same way you use a peeler to remove the outer peel. Just that in this case you continue to peel even after the cover is gone, resulting in ribbon-like strands of the vegetable. The salad finally has an interesting body. It looks like spaghetti or some kind of seaweed. On close observation, however, you can discover what it really is.

The first time I made this salad I added a bit of shredded cabbage too just because the hue matched well with the cucumber and radish. It also added some crunch. For a contrast in color and taste, I mixed in pomegranate seeds. The dressing of this salad was a simple lemon-and-honey-based one. It was a big hit with the family and now this dish is reserved for special occasions- like when we have guests or when I am in a particularly good mood and want to create my old favorites.

This is my entry to the Soups and Salads by Foodie In Me and Escapades. Thanks so much for hosting this event and motivating me to blog a salad after many years.

Ingredients :

  • 1 medium-sized radish
  • 1 small cucumber
  • 1 tablespoon pomegranate seeds

Dressing :

  • black salt (to taste)
  • 1 tbsp lemon juice
  • 1 teaspoon honey


  1. Peel the radish and cucumber. Discard the skin and continue peeling till you get wide strands.
  2. Mix in the pomegranate seeds and dressing ingredients.
  3. Serve chilled.

Please Note :

  1. If you don’t like the sulfurous taste of black salt you can use table salt.
  2. Add freshly chopped mint leaves to this salad for that extra zing.
  3. You can ask your kids to enjoy this salad using chop sticks.