Lemon-Dressed Cucumber
and Radish Salad
(Qīng Guā Luó Bo Níng Méng Liáng Bàn 青瓜萝卜柠檬凉拌)
As spring progresses, traditional Chinese seasonal eating favors dishes that are light, crisp, and gently cooling without being cold. Raw or lightly dressed vegetables begin to appear more frequently, especially at midday, when digestion is stronger. This cucumber and radish salad reflects that shift well. It is refreshing, simple to prepare, and supportive of the body’s natural movement out of winter heaviness.
From a traditional Chinese medicine perspective, cucumber (qīng guā 青瓜) helps clear mild heat and supports hydration, while radish (luó bo 萝卜) aids digestion and the movement of Qi. The addition of lemon juice introduces a mild sour flavor, which in Chinese dietary theory is associated with the Liver system and is particularly appropriate in spring. Used in moderation, sour flavors help regulate and smooth rather than over-stimulate.
This dish works best when ingredients are fresh and cut just before serving, preserving their crisp texture and clean flavor.
Ingredients (serves 2–3)
- 1 English cucumber
- 5–6 red radishes
- 1–2 tablespoons fresh lemon juice
- 1 tablespoon olive oil or a light neutral oil
- Salt, to taste
- Optional: a few drops of sesame oil or freshly ground black pepper
Preparation:
Wash the cucumber and radishes thoroughly. Slice the cucumber lengthwise and then into thin half-moons. Trim and thinly slice the radishes. Place both in a bowl and toss gently.
In a small cup, whisk together the lemon juice, oil, and a pinch of salt. Pour the dressing over the vegetables and toss lightly to coat. Taste and adjust seasoning. If desired, add just a few drops of sesame oil for aroma.
Let the salad rest for 5–10 minutes before serving to allow the flavors to meld, but do not marinate for too long, as the vegetables should remain crisp.
Serving suggestion:
Serve slightly cool or at room temperature. This salad pairs well with warm grain dishes, congee, or lightly cooked vegetables, providing contrast without overwhelming the meal.
Seasonal note:
In spring, foods that are crisp and gently sour help awaken digestion and encourage smooth energy flow. This salad is especially appropriate as part of a balanced meal that includes both warm and cool elements, supporting seasonal harmony rather than extremes.
