Simple, crisp, refreshing and oh so quick. Sliced and tossed in a light dressing and paired with a creamy, tangy yogurt dressing to cut through any bitterness from the raw radishes. Use a mandoline slicer for ease.
Total time to make : 15 minutes
Time to prep : 10 minutes
Servings : 4 as a side
Ingredients
1 cucumber
8 - 10 radishes
2 spring onions, finely chopped
Salt
1 tbsp olive oil
1 tbsp apple cider vinegar (or white wine vinegar)
1 tsp oregano
Dressing
8 tbsp yogurt*
2 tbsp olive oil
2 tbsp honey
1 tsp dijon mustard
Pinch salt
Dill, to serve
Squeeze of lemon, to serve
Method
Slice your cucumber and radish finely. If you're using a mandoline*, I used it on the 1/16 Inch (1.5mm) setting. Please be careful with your fingers!
Lay your sliced vegetables out on a paper towel (see notes below on optional 'sweating' the cucumber*)
In a small bowl or mug, mix together the dressing ingredients with a fork until combined
Toss your cucumber, radishes and spring onions in a bowl with the olive oil, ACV and oregano. Use hands to mix well
Serve on a large plate or on a bed of soft salad leaves (lambs lettuce, butter lettuce, baby spinach) with the dressing on the side to spoon over. Use scissors to chop the dill all over to serve
Nutritional Information
(per serving, with dressing)
132 calories
9g fat, 11g carbs, 2g protein
Good to know:
The mandoline slicer I use and recommend is linked (af) from Amazon. The blades on all mandolines are very sharp so please be careful with your fingers!
Use either greek yogurt or natural. Natural will result in a slightly runnier dressing, which I prefer. I also think natural yogurt has more of a tang. You can add 1/2 lemon juice into greek yogurt to thin it out and replicate the tang
'Sweating' the cucumber is an optional step and reduces excess water from the cucumbers. Once sliced, lay out on a paper towel and cover with a generous pinch of salt. Leave for at least 30 minutes, then pat dry with a clean paper towel. It's an additional step and completely optional - I only do it if I have the time, but it does stop a pool of water forming under the salad..!
Best served straight away but will keep for up to 3 days in the refrigerator
Dressing will keep for 3 days refrigerated
Vegetarian, GF
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