Creamy Cucumber and Radish Salad
A cool, crisp cucumber and radish salad tossed in a tangy honey yogurt dressing. Slice everything ahead, dress it just before serving, and let it carry your next summer dinner.
- Yield: 12 servings
Ingredients
Units
- 4 English cucumbers
- 1/2 lb radishes
- 1 cup plain yogurt
- 2 tablespoons white wine vinegar
- 2 tablespoons liquid honey
- 1/4 cup thinly sliced chives
- Salt and Pepper
Instructions
- Thinly slice the cucumbers and radishes. This can be done with a sharp knife or mandolin.
- Line a sealable container with a couple sheets of paper towel. Add half the cucumbers and radishes on top. Lay another layer of paper towel on top. Pour the remaining cucumbers and radishes on top. Cover and refrigerate for a couple of hours up to overnight.
- Just before serving. Add the yogurt, white wine vinegar and honey to a bowl. Season with salt and pepper to taste. Mix to combine.
- Remove the cucumbers and radishes from the refrigerator. Remove the paper towel and discard. Add the cucumbers and radishes to the yogurt mixture and toss to combine.
- Stir in the chives. Taste for seasoning and adjust accordingly.
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