Cucumber Radish Salad
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Cucumber Radish Salad
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Cool and creamy cucumber radish salad is the perfect spring or summer side dish!
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Ingredients
- 1 English cucumber, thinly sliced
- 1 bunch radishes (about 9 ounces), thinly sliced
- 1 medium shallot, thinly sliced
- 2 tablespoons chopped fresh dill
- 1 tablespoon minced fresh chives
- ½ cup whole buttermilk, shaken
- 2 tablespoons mayonnaise
- 1 teaspoon sugar
- 2 teaspoons distilled white vinegar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
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Instructions
- In a medium bowl, combine cucumber, radishes, shallot, dill, and chives.
- In a separate bowl, whisk together buttermilk, mayonnaise, sugar, vinegar, salt, and pepper.
- Pour the dressing over the cucumber mixture and toss to combine.
- Cover and refrigerate for about 15-30 minutes or up to 4 hours.
Notes
- Why is my cucumber salad watery? As the salad sits, the vegetables release liquid and thin the dressing. That’s why it’s best to enjoy the salad shortly after stirring it together. If you need to prep ahead, see my tip above.
- Use a mandoline slicer to quickly cut the cucumbers and radishes into equal rounds. Make sure that you use the wider setting on the mandoline so that your vegetables are not paper-thin. The thicker rounds stand up to the dressing and stay crisp for longer.
- Use whole buttermilk rather than low-fat buttermilk, since the whole buttermilk has a much thicker, richer texture and flavor. Be sure to shake the bottle well before using it, too!
- If time allows, let the cucumbers and radishes sit and marinate with the other ingredients for about 15-30 minutes before serving. Do not prepare the salad too far in advance, though. It’s best when enjoyed within about 4 hours so that the vegetables don’t get soggy.
Nutrition Information
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Serving
1/4 of the salad
Calories
97kcal
(5%)
Carbohydrates
9g
(3%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
6mg
(2%)
Sodium
249mg
(10%)
Potassium
323mg
(9%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
138IU
(3%)
Vitamin C
12mg
(13%)
Calcium
66mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Serving | 1/4 of the salad | |
| Calories | 97kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 6mg | 2% |
| Sodium | 249mg | 10% |
| Potassium | 323mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 138IU | 3% |
| Vitamin C | 12mg | 13% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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