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30 Days of Greens: Crunchy Cucumber Radish Salad

Check back here for a new veggie recipe every day, all month long

Summer is finally around the corner, and after so much time stuck inside, who wants to hang around the stove to cook complicated recipes? Here, we'll share a new recipe every day that comes together easily, is diabetic-safe, anti-inflammatory, can be prepared with fresh seasonal vegetables, and is best eaten outdoors. Today's recipe is: 

Servings: 4
Prep time: 


  • 1/3 of an English cucumber, 6 ounces (180 g), unpeeled, thinly sliced
  • radishes, trimmed and thinly sliced
  • scallion, white part and 1 inch (2.5 cm) green, thinly sliced
  • Tbs canola oil
  • Tbs white wine vinegar
  • freshly ground pepper
  • small carrot, 2 ounces (60 g), peeled and grated


  1. In a small bowl, combine cucumber slices, radish slices, and scallion.
  2. Whisk together canola oil, white wine vinegar, and pepper. Pour over vegetables and toss to coat evenly.
  3. Arrange mixture in 4 small bowls. Top each with some of the grated carrot and serve.

Nutrition Information

Per serving: 46 calories (67% calories from fat), 1 g protein, 4 g total fat (0.3 g saturated fat), 3 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 7 mg sodium. Diabetic exchanges: 1 fat


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