Plant-Based Deliciousness

Radish and Cucumber Salad with Dill Yogurt Dressing

Our weekly CSA box arrived yesterday and in it was an ingredient I don’t think I had ever cooked with before — radishes. What in the world was I going to do with radishes?! I didn’t even think I liked them but, after the success of this salad yesterday, I can confidently say I do like radishes!

A quick online search yielded several versions of this salad with varied combinations of vegetables and ways to spice them up. I found a couple radish salad recipes that included things like cumin and curry, which did not sound appealing at all for what I was after. Chopped hard-boiled eggs seemed to be another popular addition but that wasn’t working for me either.

There appeared to be a common formula for radish salad success though and it was quite simple – a yogurt or mayo base, lightly spiced, and tossed with radishes. Easy. So, after reading through pages of recipes and comments of what worked and what needed improvement, this is the combination I came up with to serve alongside our cauliflower steaks and polenta… and it was delicious!

Note: I used Greek yogurt but also think a good vegan mayo would work well here.

 

Radish & Cucumber Salad with Dill Yogurt Dressing

1 cup radishes, with roots and leaves removed, thin sliced

1/2 English cucumber, thin sliced

2 Tablespoon green onions, chopped

1/3 cup plain Greek yogurt

1/4 teaspoon dried dill, or 3/4 teaspoon fresh

1/2 teaspoon sea salt

1/8 teaspoon ground black pepper

 

Add radishes, cucumber, and green onions to a medium size mixing bowl. Set aside.

Prepare the dressing:
In a small bowl, combine yogurt, dill, salt, and pepper

Toss dressing with the vegetables and serve immediately.*

*It is important to save this step for the last minute… Adding the dressing early will result in a soupier dish as the cucumbers beginning releasing liquid.radishsalad2

Radish & Cucumber Salad with Dill Yogurt Dressing
 
Prep time
Total time
 
Author:
Serves: 2 side salads
Ingredients
  • 1 cup radishes, with roots and leaves removed, thin sliced
  • ½ English cucumber, thin sliced
  • 2 Tablespoon green onions, chopped
  • ⅓ cup plain Greek yogurt
  • ¼ teaspoon dried dill, or ¾ teaspoon fresh
  • ½ teaspoon sea salt
  • ⅛ teaspoon ground black pepper
Instructions
  1. Add radishes, cucumber, and green onions to a medium size mixing bowl. Set aside.
  2. Prepare the dressing:
  3. In a small bowl, combine yogurt, dill, salt, and pepper
  4. Toss dressing with the vegetables and serve immediately.*
  5. *It is important to save this step for the last minute... Adding the dressing early will result in a soupier dish as the cucumbers beginning releasing liquid.

 

 



Leave a Reply


%d bloggers like this: