A garlicky yogurt dressing unites the crunch and crisp of radishes and cucumbers.
Crispy sliced radishes and crunchy cucumbers are a powerfully refreshing duo. Add a garlicky yogurt dressing full of fresh dill and you have a truly winning dish. Best of all, it comes together very quickly. Everything is at its crispy best when sliced thin, but you can make it a crunchier eating experience by using thicker slices or even chunks.
This is a great salad for potlucks and buffets since the radishes and cucumbers can stand up to a bit of waiting around—it doubles, triples, quadruples easily. If forks won’t be available, go ahead and serves the radishes whole and the cucumber in fat slices and use the dressing as a dip.
- 1/3 cup yogurt
- 1 tablespoon sour cream
- 1 teaspoon red wine vinegar
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1 clove garlic
- 4 sprigs dill divided
- 6 radishes
- 1/2 hothouse cucumber
- Put the yogurt, sour cream, vinegar, lemon juice, and salt in a small bowl. Stir to combine. Peel and mince the garlic; add it to the mix. Mince 3 springs of the dill and stir it in as well. Set aside.
- Trim the radishes and slice them as thinly as you can (if you have a kitchen mandoline, this is the time to bring it out of its hiding place). Slice the cucumber thinly as well. Arrange the radish and cucumber slices on a platter and dollop or drizzle with the dressing. Garnish with the remaining sprig of dill—either whole or torn into big, pretty pieces.