Creamy Cucumber Radish Salad
A crisp, creamy, and flavorful salad featuring thinly sliced cucumbers and radishes tossed in a tangy yogurt dressing. Naturally gluten-free, vegan-friendly, and quick to prepare, this fiber-rich salad is perfect for light lunches, snacks, or as a refreshing side dish.
Equipment
- 1 large mixing bowl
- 1 Sharp Knife or Mandoline
- 1 cutting board
- 1 Tablespoon or Small Bowl for Mixing Dressing
- Measuring Cups and Spoons
Ingredients
- 1 English cucumber thinly sliced
- 6 radishes thinly sliced
- 3 tablespoons fresh dill chopped
- 1 bunch green onions chopped
- 1 clove garlic minced
- ⅓ cup Greek yogurt or plant-based yogurt alternative
- 2 tablespoons red wine vinegar
- Sea salt to taste
- Black pepper to taste
Instructions
- Prepare Your Vegetables: Start by thoroughly washing your cucumber and radishes under cold running water to remove any dirt or impurities. Pat them dry with a clean kitchen towel or paper towel. Using a sharp knife or a mandoline slicer, slice the cucumber into thin, even rounds. Repeat the same process with the radishes, aiming for uniform thin slices so that the salad has a delicate, crisp texture. Place all the sliced vegetables into a large mixing bowl.
- Chop Fresh Herbs and Aromatics: Next, gather your fresh dill, green onions, and garlic. Remove the stems from the dill and finely chop the leaves. For the green onions, slice them thinly, including the tender white and green parts for extra flavor. Mince the garlic clove into a fine paste using the flat side of your knife and a pinch of salt to help break it down. Add all of these aromatics to the bowl with the cucumber and radishes.
- Prepare the Creamy Dressing: In a small mixing bowl, measure out the Greek yogurt or your preferred plant-based yogurt alternative. Add the red wine vinegar, a pinch of sea salt, and freshly cracked black pepper. Using a spoon or whisk, mix the ingredients until the dressing is smooth, creamy, and fully blended. Taste and adjust seasoning if needed, adding more salt or pepper to suit your preference. This step ensures the dressing is perfectly balanced and flavorful.
- Combine Salad and Dressing: Pour the prepared creamy dressing over the sliced cucumbers, radishes, and chopped herbs in the large mixing bowl. Using clean salad tongs or two large spoons, gently toss the salad. Start slowly to ensure the dressing coats each slice evenly without bruising the delicate vegetables. Continue tossing until every piece is lightly coated and the salad looks vibrant and inviting.
- Serve Fresh and Enjoy: Once fully combined, transfer the salad to a serving dish or leave it in the mixing bowl for a casual presentation. This salad is best served immediately to maintain its crisp texture, though it can be chilled for 15–20 minutes for a cooler, refreshing bite. Garnish with a few extra dill sprigs or a light drizzle of yogurt on top if desired. Serve as a light lunch, side dish, or part of a larger meal, and enjoy the fresh, creamy, and zesty flavors with every bite.
Notes
- For the best flavor and texture, always slice cucumbers and radishes as thinly and evenly as possible. A mandoline slicer works perfectly for achieving uniform slices.
- Use fresh herbs; dried dill or green onions will not provide the same vibrant flavor.
- For a dairy-free option, substitute Greek yogurt with coconut, cashew, or almond-based yogurt. Make sure the yogurt is unsweetened to maintain the savory balance.
- Adjust salt and vinegar to taste depending on your personal preference, as cucumbers and radishes vary in natural flavor intensity.
- This salad is best enjoyed fresh but can be lightly chilled for a refreshing summer dish. Avoid dressing too far in advance to prevent the vegetables from becoming soggy.
