Steam curls up from the valve and your stomach starts talking back
You feel that heat building up in your pressure cooker. The valve hiss softly, telling you the steam is doing its thing. It kinda feels like a tiny storm just brewing inside, but you know it's all for that perfect crunch and freshness you crave.
You recall the last time you made this salad, how simple it was but still made you feel kinda fancy. The smell of fresh vegetables, the tangy dressing-you just can't get enough. And the best part? It's quick enough to be your weeknight hero. Gotta love how pressure cooking makes this so fast without sacrificing flavor.
As you open the lid post-heat, you watch the vegetables stay crisp and vibrant. The steam escapes with a little whisper and you know it's ready. So, you grab your bowl, toss everything together, and boom. Salad done in no time, and you feel pretty proud of yourself for getting it just right.
And that's it! A quick, fresh cucumber and radish salad made with the magic of pressure cooking. Perfect for a healthy snack or side dish anytime you're craving something crunchy and tangy.
Cucumber Radish Salad
Ingredients
Main ingredients
- 2 cups cucumber sliced
- 2 cups radish sliced
- ½ cup red onion
- 2 tbsp. extra virgin olive oil
- 2 tbsp. apple cider vinegar or white wine vinegar
- 1 clove garlic minced
- 1 tsp. Himalayan pink salt
- ½ tsp. pepper
Instructions
Instructions
- Wash and slice radish into thin slices.
- Wash and peel cucumbers. Slice into thin round or half moons; if using tender cucumber, do not peel.
- Finely slice half red onion and add to the chopped vegetables.
- To prepare the dressing: Mix extra virgin olive oil, apple cider vinegar, salt, pepper, and minced garlic. Pour the dressing over the salad and mix well. Chill for 10-15 minutes or serve immediately.
