Creamy Cucumber Radish Salad
This cucumber radish salad is light, crunchy, and just downright refreshing. Easy to prep in about 10 minutes, the radishes are beautifully balanced with the cool cucumbers and creamy dill dressing. The perfect veggie side dish!
Servings: 4 servings
- 4 mini or Persian cucumbers or one large English cucumber
- 1 bunch radishes
- 3 Tablespoons finely chopped fresh dill or 2 teaspoons dried dill
- ¼ cup chopped fresh chives or ½ cup thinly sliced scallions
- ⅓ cup plain Greek yogurt
- 2 Tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar or apple cider vinegar
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- Freshly ground black pepper, to taste
Thinly slice radishes and cucumbers using either a sharp knife or a mandolin.
Place thinly sliced cucumbers, radishes, dill, and chives in a large bowl. Mix to combine.
In a separate bowl or large liquid measuring cup, whisk together the yogurt, olive oil, vinegar, honey, salt, garlic powder, and pepper.
Pour dressing over the vegetables and toss to coat. Once dressing is mixed with the cucumbers, the cucumbers begin to release liquid, so the salad is best when eaten right away.
To make ahead, cover and store the vegetables and dressing separately in the refrigerator for up to a day. Toss with dressing, then serve.
If you are using a regular (not Persian or English) cucumber, you will want to peel it and remove some of the seeds. To remove the seeds, cut the cucumber in half lengthwise then use a spoon to scoop out some of the seeds. Discard the seeds then slice the cucumber into thin half circles.
What kind of yogurt to use: I like using a whole milk or 2% plain Greek yogurt for this recipe. However, you can use any kind of plain Greek yogurt you like. Regular yogurt will not work as well in this recipe because it has too much liquid and the dressing will not be thick enough to coat the vegetables.
Instead of yogurt, you could use sour cream or a mixture of mayonnaise and either yogurt or sour cream.
Sweetener: I like to add a touch of honey to balance out the sour flavor of the yogurt and vinegar. Instead of honey you can use white sugar or any other sweetener of your choice to taste. You can also leave it out if you prefer, but the dressing will be a little tangier.
Calories: 94kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 305mg | Potassium: 125mg | Fiber: 1g | Sugar: 3g | Vitamin A: 203IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 1mg