The Rock {Radish, Onion, Cucumber, Kohlrabi} Salad: A Symphony of Crunch and Zest

There’s a certain magic that happens in the kitchen when humble, raw vegetables are transformed into something truly spectacular. I remember one late summer afternoon, the sun still warm on my face even as the evening promised a slight chill, when I was faced with an abundance of garden produce. It was a bounty of crisp radishes, their peppery bite just begging to be tempered, alongside cool cucumbers, sharp red onions, and the delightfully crisp, slightly sweet kohlrabi. I wanted something refreshing, something that celebrated the raw textures and vibrant flavors of these late-season stars. This salad, born from that very moment, has since become a beloved staple, a testament to how simple ingredients, thoughtfully combined, can create an unforgettable culinary experience. It’s the perfect counterpoint to richer dishes, a bright and zesty addition that awakens the palate.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 6-8
• Yield: One large bowl
• Dietary Type: Vegetarian (can be made Vegan by using a vegan mayonnaise)

Ingredients

This salad is a celebration of crisp, refreshing vegetables, each contributing its unique texture and flavor. The dressing, simple yet effective, ties it all together beautifully.

• 3 cucumbers, ends trimmed
• 10-12 radishes, thinly sliced
• 1 small sweet onion, peeled and thinly sliced
• 2 kohlrabi, peeled, sliced, and then coarsely chopped
• 1 cup mayonnaise (or 1 cup Miracle Whip)
• 1 cup sour cream
• 1/2 cup sugar
• 1 teaspoon salt (or 1 teaspoon salt substitute)
• 1 teaspoon celery seed
• 2 teaspoons lemon juice

Equipment Needed

For this straightforward salad, you won’t need a kitchen full of specialized gadgets. The key tools are those that help you prepare your vegetables efficiently and mix your dressing with ease.

• Large serving bowl
• Sharp knife
• Cutting board
• Small mixing bowl
• Whisk or fork
• Measuring cups and spoons
• A vegetable peeler (for the kohlrabi)

Instructions

Bringing this vibrant salad together is a simple process, designed to highlight the natural goodness of the ingredients.

1. Begin by preparing the cucumbers. Using a fork, carefully tine the peel of each cucumber lengthwise on all sides. This technique creates a decorative pattern of thin ridges down the skin, adding a subtle visual appeal. Once tined, slice the cucumbers into thin rounds.
2. In a large serving bowl, combine the prepared cucumbers, thinly sliced radishes, thinly sliced sweet onion, and the coarsely chopped kohlrabi.
3. Sprinkle the vegetables evenly with the salt (or salt substitute). This step is crucial for drawing out excess moisture from the vegetables, ensuring a crisp, not watery, salad. Let the vegetables sit for a few minutes to allow the salt to work its magic.
4. While the vegetables are resting, prepare the dressing. In a separate mixing bowl, combine the mayonnaise (or Miracle Whip), sour cream, sugar, celery seed, and lemon juice.
5. Stir the dressing ingredients together until they are thoroughly mixed and smooth.
   • Note: If you are using Miracle Whip Salad Dressing for your base, it’s recommended to cut the sugar in half as Miracle Whip already contains a degree of sweetness.
6. After the vegetables have had time to sit, you will notice that water has accumulated in the bottom of the bowl. Pour out any accumulated water and drain the vegetables well. This step is essential for achieving the desired texture.
7. Pour your prepared dressing over the drained vegetables in the large serving bowl.
8. Toss everything together gently to ensure all the vegetables are evenly coated with the dressing.
9. Serve the salad immediately. It is wonderful served alongside mashed potatoes for a delightful meatless meal. Prepare your potatoes the way you like them, and this salad makes for a perfectly balanced and satisfying experience.

Expert Tips & Tricks

As a chef, I’m always looking for ways to elevate even the simplest of dishes. While this salad is straightforward, a few mindful touches can make it even better.

• The Cucumber Tining: Don’t skip the fork-tining step for the cucumbers! Not only does it add a visually appealing pattern, but it also allows the dressing to adhere a bit more effectively. If you don’t have a fork handy, a vegetable peeler used to create a spiral pattern down the cucumber is another attractive option, though the ridged texture from the fork is unique.
• Vegetable Uniformity: While the kohlrabi is meant to be chopped coarsely, try to keep the slicing of the radishes and cucumbers relatively consistent in thickness. This ensures they all cook down (in terms of texture, as there’s no actual cooking here) and soften slightly in a similar way when dressed.
• The Salt Step: The salting and draining step is vital. If you skip it, your salad will likely become watery. If you’re short on time, you can gently press the salted vegetables in a colander for a few minutes to speed up moisture removal.
• Dressing Adjustments: Taste your dressing before you toss it with the vegetables. You might find you prefer a little more lemon juice for tang, or perhaps a touch more sugar for sweetness, depending on your personal preference and the sweetness of your vegetables.
• The Power of Celery Seed: Don’t underestimate the celery seed! It adds a subtle, earthy, and slightly bitter note that beautifully complements the sweetness of the onion and sugar, and the creaminess of the dressing. It’s a classic pairing for a reason.

Serving & Storage Suggestions

This salad is best enjoyed fresh, when its textures are at their peak crispness.

• Serving: Present this vibrant salad in a clear glass bowl to showcase its colorful medley of vegetables. It’s an ideal accompaniment to hearty dishes like roast chicken, grilled pork chops, or, as suggested, a generous serving of mashed potatoes. For a truly refreshing experience, ensure it’s well-chilled before serving.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, be aware that the vegetables will continue to soften over time, especially the cucumbers and kohlrabi. The crispness is best on day one. If the salad has become a bit watery in storage, you can carefully drain off any excess liquid before serving again. This salad is not recommended for freezing.

Nutritional Information

Please note that this nutritional information is an estimate and can vary based on the specific brands and quantities of ingredients used, particularly the mayonnaise and sour cream.

Nutrient	Amount per Serving (approx.)	% Daily Value
Calories	329.7 kcal	N/A
Calories from Fat	192 kcal	N/A
Total Fat	21.4 g	32%
Saturated Fat	7 g	34%
Cholesterol	27.1 mg	9%
Sodium	693.2 mg	28%
Total Carbohydrate	34.8 g	11%
Dietary Fiber	1.1 g	4%
Sugars	22.4 g	89%
Protein	2.8 g	5%

Note: The “% Daily Value” is based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

While the core combination of radish, onion, cucumber, and kohlrabi is delightful, this salad offers a fantastic canvas for creative twists.

• Herbaceous Boost: Finely chopped fresh dill, chives, or parsley can add an extra layer of freshness and aroma. Gently fold them into the dressing or sprinkle them over the finished salad.
• A Touch of Spice: For those who enjoy a little heat, a pinch of red pepper flakes or a finely minced jalapeño added to the dressing can provide a subtle kick.
• Sweetness Swap: If you’re looking to reduce sugar, you can experiment with a sugar substitute. Alternatively, a drizzle of honey or maple syrup can be used in place of sugar, though this will impart a slightly different flavor profile.
• Creaminess Alternatives: For a lighter dressing, you could substitute half of the mayonnaise and sour cream with plain Greek yogurt. To make this salad vegan, opt for a good quality vegan mayonnaise and ensure your sour cream substitute is also plant-based.

FAQs

Q: Why do I need to peel the kohlrabi?
A: Kohlrabi has a tough outer skin that is not pleasant to eat raw. Peeling it reveals the tender, crisp flesh inside, which is perfect for salads.

Q: Can I make this salad ahead of time?
A: While it’s best served fresh, you can prepare the vegetables and the dressing separately a few hours in advance. Combine them just before serving to maintain the best texture.

Q: What’s the best way to slice the onions thinly?
A: For very thin onion slices, you can use a mandoline slicer, or a sharp knife and a patient hand. If you find raw onion too strong, you can soak the sliced onion in ice water for about 10-15 minutes before draining and adding it to the salad; this helps to mellow its pungency.

Q: Is it okay to use regular radishes instead of a specific type?
A: Yes, standard red radishes are perfectly fine. If you have access to watermelon radishes or French breakfast radishes, they offer beautiful color variations and can add visual interest.

Q: Can I use this dressing on other vegetables?
A: This creamy, slightly sweet dressing is versatile. It would also be delicious on a potato salad, a coleslaw, or even as a dip for raw vegetables.

Final Thoughts

This Rock {Radish, Onion, Cucumber, Kohlrabi} Salad is more than just a side dish; it’s a testament to the simple joy of fresh, seasonal produce. It’s the kind of recipe that reminds us that sometimes, the most delicious meals are born from the most straightforward combinations. I encourage you to try it, to experience that delightful crunch and the bright, zesty flavor that dances on your palate. It’s a dish that’s sure to become a go-to in your culinary repertoire, especially when you’re looking for something refreshing and satisfying. Share it with friends, enjoy it with family, and savor every crisp bite.