Cucumber Radish Salad is fresh, creamy and crunchy. The combo of fresh cucumbers, radishes and boiled eggs not only bring a crunchy texture, but also a beautiful vibrant color to this salad.
Wash and paper towel pat dry cucumbers, radishes and green onions. Cut off stems and tails from radishes.
Cut 3-4 small cucumbers into half (or 1 English cucumber into quarter) and slice onto Benriner Mandolin. Add to the large bowl. Cut radishes into half and slice them onto mandolin or manually with a knife. Grate 5 boiled eggs onto the large hole of grater and finely chop 5 green onions.
Gently mix all ingredients with a spoon. Dress into real mayo to taste and add salt to taste if needed (I rarely do), just before serving. Garnish with green onions, dill or parsley for final touch.