Apple Cucumber Salad with Ponzu Soy Vinaigrette

This Apple Cucumber Salad will be your new favorite no-lettuce fresh salad that is filled with texture and unbelievable flavor!  With crisp apples and fresh cucumbers as the main stars and an umami-packed dressing, it comes together in under 20 minutes, and is an equally great option for both a cozy meal or a hot summer day. Whether you serve it as a light lunch or the perfect side salad to a bigger meal, this flavorful salad is a huge hit that the whole family will love!

I say this all the time, but one of the biggest complaints I hear from the people who are responsible for the cooking in their household, is that they always make the same boring salad.

Over and over and over.

Well, this cucumber apple salad is a great option to break out of that rut.

Sure, apples and fresh cucumber get top billing in this delicious salad, but let’s not forget about the fennel, celery, and radishes! This salad is packed with fresh, crunchy vegetables and dressed with a delicious vinaigrette that I guarantee you’ve never had!

I’m going to walk you through it – step by step.

Let’s get into it!

Recipe Ingredients

You’ll need the following ingredients to make this easy Apple Cucumber Salad:

Ingredient Notes & Substitutions

The simple ingredients to make this salad are easy to find and readily available at almost any grocery store.

Here are a few ingredient notes:

Let’s Make It Together: STEP BY STEP

Steps 1, 2 & 3: First, peel and finely chop the shallot and add it to a small bowl. Next, peel the ginger and grate it into the bowl. Then, pour the ponzu sauce into the bowl.

Steps 4, 5 & 6: While continuously whisking, add the avocado oil and orange zest. Set the dressing aside to let the flavors meld while you prep the vegetables. Using a mandoline or a sharp knife, thinly slice the cucumbers.

Steps 7, 8 & 9: Prep the celery by slicing it on the bias (diagonally), so that you have wide, flat pieces. Next, cut the top half off the fennel and set aside (fronds will be used later). Cut the bulb in half, lengthwise, and then remove the triangular core by cutting on both sides of it.

Steps 10, 11 & 12: Slice the fennel crosswise, using a mandoline or sharp knife. Finally, slice the radishes and apples.

Steps 13, 14 & 15: To assemble, add all of the salad ingredients into a large bowl. Re-whisk the vinaigrette and pour it over the salad. Using your hands, gently toss the salad, making sure that the slices get separated and each piece is coated. Transfer to a serving bowl and ENJOY!

Serving Suggestions

• A perfect side dish for my Easiest and Most Tender Braised Pork Shoulder or my Beer Braised Short Ribs.
• Create a light meal by pairing this tasty salad with my Slow Roasted Salmon.
• Consider adding this flavorful salad to grain bowls with brown rice or farro and your favorite protein.

Storage

If you have leftover salad, store it in an airtight container for 1-2 days.

The Recipe

Apple Cucumber Salad with Ponzu Soy Vinaigrette

By Natalie Marble

This Apple Cucumber Salad will be your new favorite no-lettuce fresh salad that is filled with texture and unbelievable flavor!

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Salad

Cuisine American

Servings 6 servings

Calories 160 kcal

Ingredients

  

1x2x3x

• ▢ 2 Fuji apples
• ▢ 1 lb. Persian cucumbers
• ▢ 4 celery stalks
• ▢ 1 fennel bulb

Vinaigrette

• ▢ 1 shallot (finely chopped)
• ▢ 1 tablespoon ginger (grated)
• ▢ 1/4 cup ponzu sauce
• ▢ 2 teaspoons honey
• ▢ 1/4 cup avocado oil
• ▢ 1 orange (zest only)

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Instructions

 

• Make the vinaigrette. To make the vinaigrette, combine the shallot, ginger, ponzu, honey, avocado oil, and orange zest in a small bowl and whisk well. Set aside and let flavors meld while you prep the rest of the salad.
• Prep the vegetables. Begin by thinly slicing the cucumbers and radishes. You can use a mandoline or a knife. Place them in a large bowl.
• Next, prep the fennel by cutting off its top half and setting it aside to use the fronds later. Slice off the end and remove any outer leaves that don't look good. Cut the bulb in half lengthwise and remove the triangular core by cutting on both sides of it in the shape of a V. Finally, thinly slice it crosswise and add it to the bowl with the cucumbers.
• Slice the celery on the bias, diagonally, if you can so that you have wide, flat pieces. Add them to the bowl with the rest of the vegetables.
• Lastly, prep the apples by cutting off all four sides of the apple (skin on), leaving only the core to discard. Thinly slice each of the four segments – you can use a mandoline or sharp knife – and then add them to the bowl with the rest of the ingredients. *See note below.
• Assemble the salad. Re-whisk the vinaigrette and pour it over the bowl of vegetables. Gently toss to make sure all of the vegetables are separated and well-coated. Transfer to a serving bowl or platter and top with picked fennel fronds (the whispy green fern-like tops of the fennel). ENJOY!

Notes

• • Make the vinaigrette first to give the flavors time to come together while you prep the rest of the salad.

• • Use a mandoline if you can (carefully!), as it will speed up the time of prep considerable. I used an Oxo mandoline similar to this one.
  • If you are prepping the ingredients of the salad in advance, I would suggest waiting to slice the apple until you’re ready to serve.  If not, you will need to sprinkle the apple slices with lemon juice to prevent browning.

Nutrition

Calories: 160kcalCarbohydrates: 20gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 249mgPotassium: 404mgFiber: 4gSugar: 13gVitamin A: 226IUVitamin C: 22mgCalcium: 47mgIron: 1mg

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