Creamy Cucumber and Radish Salad
How are you lunching these days? With the weather warming up, I’m finding it extremely helpful to have a couple of ready-made salads in the fridge for quickie midday meals. This Creamy Cucumber and Radish Salad is one we’ve been loving lately. It’s full of color, crunch and flavor and makes you feel good!
I’m a late comer to the radish club. As a kid, I always thought they looked so pretty but the taste! Yikes! Too peppery and sharp for me! But now, I love ‘em! They add so much snap and vibrancy and what with it being spring and all, are particularly good these days.
And they pair really well with the juiciness of the cucumber and zing of the red onions in this simple, but very satisfying summery salad.
Coating everything is a light and extremely easy to prepare, tangy sour cream/vinegar sauce that gets brightened by a little lemon zest. I guarantee you’ll be happy to open up your fridge sometime between 11:00- 2:00 p.m. and find it there!
And speaking of that, is it lunchtime yet?
Creamy Cucumber and Radish Salad
Makes at least 6 servings
Prep Time: About 30 minutes
Ingredients
1 large English cucumber, sliced thinly (you could really use any type of cuke you prefer—if you use the regular kind, you might want to peel it)
1 small red onion, thinly sliced
3 tablespoons cider vinegar
½ cup sour cream
Finely grated zest of one lemon
1 teaspoon sugar
Kosher salt and black pepper to taste
6-8 radishes (depending on size), ends trimmed and thinly sliced
The Recipe
1. Line a large rimmed baking sheet with paper towels and place the cucumber slices on them in a single layer. Chill for about 20 minutes. Meanwhile in a medium bowl, mix together the onion and vinegar and let sit for 20 minutes as well.
2. In a large bowl, whisk together the sour cream, zest, and a pinch or two of salt and pepper. Add in the cucumbers, onion mixture and radishes and toss well to combine. Taste and season with more salt and pepper if needed. Serve immediately or chill and serve up to one day later. Toss well before serving—the liquid will get kind of pinkish from the radishes, if you let this sit for a day.
Enjoy!
Note: Recipe adapted from Vegetables Illustrated by America’s Test Kitchen. i cut the mint, increased the lemon, used an unpeeled English cuke and tinkered with other proportions too.
