Cucumber and Radish Salad With Yogurt and Cumin
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound cucumbers, peeled if the skin is thick, preferably seedless (Japanese, Persian or hothouse)
- Salt to taste
- 1medium-size bunch radishes (about 5 ounces), trimmed and sliced very thin
- ½ to ¾teaspoon black sesame seeds or nigella seeds (to taste)
- ½teaspoon cumin seeds, lightly toasted and ground
- ⅛ to ¼teaspoon freshly ground black pepper (to taste)
- ⅛teaspoon turmeric
- ½teaspoon curry powder
- ⅓cup thick Greek style yogurt
- 1small garlic clove, puréed
- 1tablespoon fresh lemon juice
- Chopped chives for garnish
Nutritional analysis per serving (4 servings)
47 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 3 grams protein; 359 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Advance preparation: The salad will hold for a few hours in the refrigerator.
Private Notes
Comments
Very nice dish, I pounded the toasted cumin in a mortar together with the other spices before adding to the yogurt then pounded the garlic before adding that in.
Had cucumbers and radishes that needed to be used up and happened to have all the ingredients on hand and threw this together 20 minutes before a party. I used the nigella seeds and subbed green onions for chives. It was perfect and went over well. As a creative combo of ingredients I regularly have on hand, I'll definitely make it again!
I give up on cucumber salads. It has to be eaten immediately or the veggies soak and whither in cucumber juice.
Meh...After all the processing, the cucumbers ended up pretty limp and unappealing. The sharpness of the radish was lost in the final dish. Finally, I felt the dressing needed a little sweet element, perhaps a drizzle of honey mixed in, or vanilla (or coconut) greek yogurt as opposed to plain.
Well, I changed this a bit because, as written, it was bland and dressing was way too thick. So I added more lemon juice and it still felt off. Ultimately, I added mint, parsley and a bit of olive oil to the mix and that did the trick. Not bad, but I think there are much better recipes out there. Or maybe I was just looking for something else and didn’t know it until I tasted this.
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