Pickled Radish & Cucumber Salad
A crisp, refreshing side that gets two of your five-a-day on the table in 15 minutes - crunchy radishes and cucumber in a light rice-vinegar pickle with toasted sesame and fresh coriander.
Why it fits here: quick, budget-friendly and genuinely healthy - and below you will find the full nutrition breakdown your readers keep asking for: traffic lights, Nutri-Score, vitamins and allergens for every serving.
Recipe: adapted from BBC Good Food. Photo: AI-generated with the AIR image prompt - no stock licence needed.
Full Nutrition Breakdown
POWERED BY AIREvery value computed per ingredient - automatically, for any recipe on your site.
ABCDE
Nutri-Score A. Top rating - low energy density, high vegetable share, minimal saturated fat and salt.
Fat4.0 gLOW
Saturates1.0 gLOW
Sugars7.0 gLOW
Salt0.10 gLOW
Macronutrients
Energy68 kcal
Fat4.0 g
Carbohydrate7.0 g
Fibre1.0 g
Protein1.0 g
Vitamins & minerals (per serving)
Vitamin C15 mg · 19% NRV
Vitamin K16 µg · 21% NRV
Folate30 µg · 15% NRV
Potassium250 mg · 13% NRV
Suitable for
VeganVegetarianGluten-freeDairy-freeLow-calorie
Allergen alertContains sesame (toasted sesame oil) - one of the 14 UK FIC allergens, flagged automatically.
Macro values from the source recipe; per-100 g values, micronutrients, Nutri-Score, diet and allergen classification are illustrative demo values - in the live version they are computed per ingredient by the AIR API.
Ingredients
Servings
4
Method
- Make the pickle base: in a large bowl, mix the rice vinegar, sugar, sesame oil and sliced spring onions until the sugar dissolves.
- Halve the cucumber lengthways and scrape out the seeds with a teaspoon, then slice into half-moons.
- Add the cucumber and sliced radishes to the dressing and toss until everything is coated.
- Scatter with coriander leaves and serve straight away, while everything is crisp.