Cucumber-Radish Salad
A refreshing and light salad combining crisp cucumbers, radishes, and green onions with a creamy yogurt dressing infused with fresh parsley and tangy cider vinegar. Perfect as a side dish for summer meals or casual gatherings, offering a vibrant mix of flavors and textures.
Ingredients
Instructions
- In a medium bowl, combine low-fat yogurt, corn oil, chopped fresh parsley, cider vinegar, Dijon mustard, and salt.
- Add the thinly sliced cucumbers, radishes, and green onions to the bowl.
- Toss everything together to coat the vegetables evenly.
Tips & Substitutions
For a creamier texture, consider adding a splash of olive oil or using Greek yogurt instead of plain low-fat yogurt. Fresh dill can be a great substitute for parsley, adding a unique flavor. If you prefer a bit of heat, add sliced jalapeños. This salad is versatile and can be paired with grilled meats or as part of Mediterranean recipes.
Serving Suggestions
Serve this refreshing Cucumber-Radish Salad as a side dish at summer barbecues or alongside grilled chicken or fish, such as Herbed Halibut. It also makes a great topping for sandwiches or wraps. Consider pairing it with Easy Fall Ratatouille Recipe for a vibrant meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad may release some moisture, so it's best to consume it fresh. If you'd like to enjoy it later, keep the dressing separate until ready to serve to maintain the crunch of the cucumbers and radishes.
Nutrition & Diet Analysis (per serving)
Each serving of Cucumber-Radish Salad contains roughly 95 calories, with 3g protein, 8g carbohydrates, and 4g fat. It is an excellent source of vitamin A (37% of the Daily Value) and vitamin C (25% of the Daily Value). Note that it is relatively high in sodium, at 1929mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the dressing and chop the vegetables ahead of time, but it's best to combine them just before serving to keep the cucumbers and radishes crisp. If prepared too early, the salad may become watery.
What can I use instead of corn oil?
If you don’t have corn oil, canola oil or sunflower oil are good alternatives due to their neutral flavor. Olive oil can also be used for a richer taste, although it will change the flavor profile slightly.
Is this salad suitable for a vegan diet?
To make this salad vegan, substitute the plain low-fat yogurt with a plant-based yogurt alternative, such as coconut or almond yogurt. Ensure that the yogurt is unsweetened for the best flavor balance.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).