Best Cucumber And Radish Salad With Yogurt And Cumin Recipes

CREAMY CUCUMBER RADISH SALAD RECIPE

Creamy Cucumber Radish Salad Recipe image

A healthy, easy, and creamy cucumber radish salad recipe with simple ingredients! See how to make cucumber and radish salad in just 10 minutes.

Provided by Maya | Wholesome Yum

Categories Salad

Time 10m

Number Of Ingredients 9

Ingredients

1/2 cup Sour cream
2 tbsp Fresh dill ((chopped))
1 tbsp Olive oil
1 tbsp Lemon juice
1/2 tsp Garlic powder
1/2 tsp Sea salt
1/4 tsp Black pepper
3 cups Cucumbers ((sliced thinly; ~2 medium))
3 cups Radishes ((trimmed and sliced thinly; ~2 bunches))

Steps:

In a large bowl, whisk together the sour cream, dill, olive oil, lemon juice, and garlic powder. Season with sea salt and black pepper to taste.
Stir in the cucumbers and radishes.

Nutrition Facts : Calories 77 kcal, Carbohydrate 4.4 g, Protein 1.3 g, Fat 6.3 g, SaturatedFat 2.6 g, Cholesterol 10 mg, Sodium 233.4 mg, Fiber 1.4 g, Sugar 2.7 g, ServingSize 1 serving

RADISH AND CUCUMBER SALAD

Radish and Cucumber Salad image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 English cucumbers, thinly sliced
2 bunches French breakfast radishes, trimmed and thinly sliced on a mandoline
1/2 cup apple cider vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons minced shallot
2 tablespoons chiffonade fresh tarragon
1 teaspoon sugar
Kosher salt and freshly ground black pepper

Steps:

Place the cucumbers and radishes in an ice water bath for 8 to 10 minutes.
Meanwhile, add the apple cider vinegar, oil, shallots, tarragon and sugar to a large bowl. Season with salt and pepper.
Drain the cucumbers and radishes and place in a bowl. Drizzle the vinaigrette over the top. Season with salt and pepper. Serve immediately.

CUCUMBER AND RADISH SALAD WITH YOGURT AND CUMIN

Cucumber and Radish Salad With Yogurt and Cumin image

This is based on a recipe from Mark Peel's "New Classic Family Dinners." Slice the cucumbers and radishes as thin as you can. I use an inexpensive plastic Japanese mandolin for this. (Make sure to use the guard so you don't cut your fingertips!) I eat this as a salad and also as a delicious bruschetta or crostini topping.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings

Time 30m

Yield Serves 4

Number Of Ingredients 12

Ingredients

3/4 pound cucumbers, peeled if the skin is thick, preferably seedless (Japanese, Persian or hothouse)
Salt to taste
1 medium-size bunch radishes (about 5 ounces), trimmed and sliced very thin
1/2 to 3/4 teaspoon black sesame seeds or nigella seeds (to taste)
1/2 teaspoon cumin seeds, lightly toasted and ground
1/8 to 1/4 teaspoon freshly ground black pepper (to taste)
1/8 teaspoon turmeric
1/2 teaspoon curry powder
1/3 cup thick Greek style yogurt
1 small garlic clove, puréed
1 tablespoon fresh lemon juice
Chopped chives for garnish

Steps:

Cut the cucumbers in half and using a teaspoon, scoop out seeds if necessary. Slice paper-thin. Toss with a generous amount of salt and place in a colander over a bowl or in the sink for 10 minutes. Place in a bowl of cold water and swish them around, then salt again and let sit for another 10 minutes. Rinse and drain on a clean kitchen towel. Transfer to a salad bowl and add the radishes and sesame seeds or nigella seeds.
In a small bowl stir the cumin, pepper, turmeric and curry powder into the yogurt. Whisk in the garlic and lemon juice. Add salt to taste. Toss with the cucumbers and radishes, garnish with chopped chives and serve, or refrigerate until ready to serve.

Nutrition Facts : @context http, Calories 46, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 348 milligrams, Sugar 3 grams, TransFat 0 grams

RADISH CUCUMBER SALAD

Radish Cucumber Salad image

I put this salad together with vegetables I had left in my garden. My family liked it so well, I started bringing it to community suppers and was often asked for the recipe. It's a refreshing side dish for any meat entree. -Mildred Sherrer, Bay City , Texas

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

1/2 medium cucumber, peeled, seeded and cut into 1-inch julienne strips
2 radishes, julienned
2 tablespoons chopped red onion
1 tablespoon olive oil
1-1/2 teaspoons lemon juice
1/8 to 1/4 teaspoon garlic salt
1/8 teaspoon lemon-pepper seasoning

Steps:

In a serving bowl, combine the cucumber, radishes and onion. In another bowl, combine the remaining ingredients. Pour over vegetables and toss to coat. Serve immediately.

Nutrition Facts : Calories 77 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 143mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

RADISH AND CUCUMBER SALAD WITH YOGURT DRESSING

Radish and Cucumber Salad with Yogurt Dressing image

Categories Salad Side No-Cook Vegetarian Yogurt Low Sodium Cucumber Radish Spring Gourmet

Yield Serves 4

Number Of Ingredients 6

Ingredients

1 cup plain yogurt
1 cup finely diced radishes
1 cup finely diced cucumber
1 small garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
2 tablespoons minced fresh mint or parsley leaves
soft-leafed lettuce or pita bread for serving

Steps:

In a cheesecloth-lined sieve set over a bowl let the yogurt drain for 2 hours. In a bowl stir together the drained yogurt, the radishes, the cucumber, the garlic paste, the mint or parsley, and salt and pepper to taste. Divide the salad among individual salad plates lined with the lettuce or serve it as a sandwich filling for the pita bread.

CHARRED-CUCUMBER-AND-RADISH SALAD WITH YOGURT

Charred-Cucumber-and-Radish Salad with Yogurt image

It's worth seeking out edible flowers for this striking Charred-Cucumber-and-Radish Salad with Yogurt summer side dish-we used borage blossoms, sweet alyssum, and nasturtiums.

Provided by Martha Stewart

Categories Salad Recipes

Time 40m

Number Of Ingredients 11

Ingredients

8 mini cucumbers, such as Persian, Armenian, serpent, or burpless, 2 peeled lengthwise into thin strips, 6 left whole
1 bunch golf ball-size radishes, such as watermelon (about 10)
2 cups Greek yogurt or labneh
3 tablespoons extra-virgin olive oil, plus more for drizzling
Flaky sea salt, such as Jacobsen (available at jacobsensalt.com)
1 tablespoon nigella seeds, toasted and ground
2 cups watercress, thicker tough stems removed
1 cup nasturtium leaves (optional)
1 cup Tangerine Gem marigold leaves (optional)
Zest and juice of 2 lemons
Edible flowers, such as sweet alyssum, cucumber flower blossoms, Tangerine Gem marigolds, mint flowers, and borage flower blossoms (optional)

Steps:

Preheat a charcoal grill, or prepare a fire in a fireplace or fire pit. When the flames subside and the coals or wood turn to red embers, place whole cucumbers and radishes directly on embers and cook, turning a few times, until blackened all over, 6 to 8 minutes. Remove; let cool completely, about 20 minutes.
Stir together yogurt, oil, and 3/4 teaspoon salt. Dollop 1/4 cup yogurt mixture along one side of each plate. Spread into a half-moon with the back of a spoon; sprinkle with nigella seeds. Toss together watercress, nasturtium leaves, marigold leaves, and cucumber strips; divide evenly among plates, overlapping slightly with yogurt. Cut charred cucumbers on the bias into 1-inch pieces, and quarter radishes lengthwise; divide evenly among plates. Sprinkle with lemon zest; drizzle with juice and oil. Season with salt and garnish with flowers; serve.