When the thermometer hits the higher ranges and you feel yourself melting, there’s something so completely refreshing about a cucumber salad, served very cold. There are probably hundreds of versions, but this one has radishes for extra color and crunch…it’s a keeper. Cucumbers are one of those vegetables that is pretty tasty all year long. But summer cucumbers are special. And especially good. As I said, I love this in summer, particularly with “Pickled” Fried Chicken or fish. We went the way of fish tonight, so I threw this together at the the last minute and it worked perfectly.
It’s a one-bowl salad. Put the sliced cucumbers and very thinly sliced radishes in a bowl. Thinly slice some spring onions, scallions, red onions or Vidalias and toss those in. The dressing is a combination of mayonnaise and plain Greek-style yogurt (or sour cream), some finely snipped dill, chives and just a hint of mint. I find orange mint, which is less orange-y and more citrus-y, to work better than regular mint. A large pinch of salt, freshly ground black pepper and just a bit of sugar. Give it all a good stir. You’ll need to make certain the dressing gets in between the slices of both the cukes and radishes, as they like to stick together. They’re like that, you know. They don’t trust outsiders! It is best if you can put this together at least 30 minutes before you want to serve it, so the flavor can meld. But, it was pretty delicious made at the last minute, too.
And that’s all there is to it. This salad doesn’t keep well. The cukes tend to wilt a bit and the dressing gets watery. You may want to fix only as much as you will eat in one sitting. I’ve given you the amount I used for 4 servings, but this is very flexible. Feel free to change up the herbs, but particularly in summer, use fresh herbs. This is nice with basil, particularly purple basil, too.
Creamy Cucumber-Radish Salad with Dill and Chives
- 1/2 a large English cucumber, sliced (no need to peel it)
- 6 large radishes, thinly sliced
- 3 tablespoon sliced onion, cut into quarters (or 3 scallions, thinly sliced)
- 3 tablespoons mayonnaise (I use light mayo)
- 3 tablespoons plain Greek-style yogurt
- 2 teaspoons sugar (or to taste)
- 1 tablespoon finely snipped fresh dill or to taste
- 1 tablespoon finely snipped fresh chives or to taste
- 1/2 teaspoon very finely minced fresh mint (optional-I use orange mint)
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Combine all the ingredients in a bowl, in the order given. Stir the mixture very well, separating the cucumber and radish slices (they tend to stick together). Chill for about 30 minutes. This is best eaten at one sitting, as the cucumber tend to wilt and the dressing becomes watery as it stands.
NOTE: Scallions can be used, but you may wish to omit the chives and include some of the scallion tops instead. Fresh basil (purple basil is lovely) is equally delicious.
Creamy Cucumber-Radish Salad with Dill and Chives Recipe©Marcia Lahens 2019. All rights reserved.
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