Creamy Cucumber Radish Salad (Print Version)
# Ingredients:
→ Vegetables
01 -
4 mini or Persian cucumbers, or 1 large English cucumber, thinly sliced
02 -
1 bunch radishes, thinly sliced
→ Fresh Herbs
03 -
3 tablespoons finely chopped fresh dill or 2 teaspoons dried dill
04 -
1/4 cup chopped fresh chives or 1/2 cup thinly sliced scallions
→ Dressing
05 -
1/3 cup plain Greek yogurt
06 -
2 tablespoons extra virgin olive oil
07 -
2 teaspoons red wine vinegar or apple cider vinegar
08 -
1 teaspoon honey
09 -
1/2 teaspoon kosher salt
10 -
1/4 teaspoon garlic powder
11 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Thinly slice the cucumbers and radishes using a sharp knife or mandolin for even slices.
02 -
Place sliced cucumbers, radishes, dill, and chives or scallions in a large mixing bowl and gently toss to combine.
03 -
In a separate small bowl or measuring jug, whisk together Greek yogurt, olive oil, vinegar, honey, kosher salt, garlic powder, and freshly ground black pepper until smooth.
04 -
Pour the prepared dressing over the cucumber and radish mixture. Toss gently until vegetables are evenly coated.
05 -
Serve the salad promptly for optimal texture, as cucumbers will release liquid once dressed.
06 -
If preparing in advance, store the vegetables and dressing separately in the refrigerator for up to one day. Toss together just before serving.
# Notes:
01 -
If using a standard cucumber, peel and remove seeds before slicing for best texture.
02 -
Plain Greek yogurt with 2% or whole milk fat yields a thicker, more stable dressing.
03 -
Yogurt may be substituted with sour cream, or a blend of mayonnaise and either yogurt or sour cream.
04 -
Honey can be replaced with sugar or alternate sweeteners, or omitted for a tangier result.