Description
A refreshing and creamy cucumber salad featuring thinly sliced English cucumbers, radishes, and green onions tossed in a tangy yogurt and sour cream dressing with garlic and olive oil. Perfect as a light side dish for any meal.
Ingredients
Vegetables
- 1 to 2 long English cucumbers (washed and cut into thin rounds)
- 10 radishes (washed and thinly sliced)
- 1 bunch green onions (chopped)
Dressing
- ¼ cup plain yogurt
- ¼ cup sour cream
- 1 teaspoon extra virgin olive oil (or olive oil)
- 2 cloves garlic (minced)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon fresh ground black pepper (or to taste)
Instructions
- Prepare the vegetables: In a salad bowl, combine the thinly sliced cucumber, radishes, and chopped green onions. Set aside to prepare the dressing.
- Make the dressing: In a separate mixing bowl, whisk together the plain yogurt, sour cream, olive oil, minced garlic, salt, and black pepper. Taste and adjust the seasoning as needed. If the dressing is too thick, add a little more olive oil; if too thin, add more sour cream until the desired consistency is achieved.
- Toss the salad: Pour the prepared dressing over the combined vegetables. Toss gently until all ingredients are evenly coated with the dressing.
- Chill the salad: Place the tossed salad in the refrigerator for 20 minutes to allow flavors to meld and the salad to chill before serving.
- Serve: Remove from fridge and serve the cucumber salad cold as a refreshing side dish.
Notes
- For a dairy-free version, substitute yogurt and sour cream with plant-based alternatives.
- Adjust the amount of garlic according to your preference for pungency.
- This salad can be prepared a few hours ahead of time and stored refrigerated for up to 24 hours.
- Optional: Add fresh dill or mint for additional flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
