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This creamy cucumber-radish salad has become my summer go-to when temperatures rise and I want something refreshing yet satisfying. The combination of crisp vegetables with creamy cottage cheese creates a perfect balance that works as both a side dish and a light lunch option.
I first created this salad during a particularly brutal heatwave when turning on the stove felt unbearable. My family was initially skeptical about the cottage cheese but now requests this cooling dish regularly throughout summer.
Ingredients
- Small cucumbers: The thin-skinned varieties work best as they have fewer seeds and more crunch
- Radishes: Choose firm ones with bright color for the best peppery bite
- Scallions: These add a mild onion flavor without overpowering the delicate vegetables
- Cottage cheese: Full fat creates the creamiest texture but low fat works well for a lighter version
- Sea salt: Flaky sea salt elevates the simple flavors
- Black pepper: Freshly ground offers the most aromatic quality
Step-by-Step Instructions
- Prepare the cucumbers:
- Peel the cucumbers to remove any waxy coating and bitter skin. Slice them in half lengthwise then cut into thin half moons about a quarter inch thick. The thin slices allow the dressing to coat every piece perfectly.
- Slice the radishes:
- Wash radishes thoroughly and trim the ends. Slice them as thinly as possible for the best texture and to allow their peppery flavor to distribute evenly throughout the salad. A mandoline works wonderfully here if you have one.
- Prep the scallions:
- Rinse and pat dry the scallions. Trim off the root ends and any wilted greens then chop both white and green parts into small pieces. The scallions add a gentle onion flavor that complements the other vegetables.
- Assemble the salad:
- In a medium bowl combine the sliced cucumbers radishes and chopped scallions. Add the cottage cheese and season with sea salt and freshly ground black pepper. The cottage cheese creates a creamy texture while letting the vegetables remain the stars.
- Mix thoroughly:
- Gently stir all ingredients together until the vegetables are evenly coated with cottage cheese. Take care not to overmix which can break down the delicate textures. Taste and adjust seasoning as needed before serving.
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The radishes are my absolute favorite component in this dish. My grandmother always grew them in her garden and taught me that their sharp flavor becomes magical when paired with something creamy. Every time I make this salad I think of summer afternoons in her garden pulling radishes straight from the soil.
Make It Ahead
This salad can be prepared up to a day in advance though the vegetables will release some water as they sit. If making ahead prepare all components but wait to add the salt until just before serving as it draws moisture from the cucumbers and radishes. Store in an airtight container in the refrigerator and give it a quick stir before bringing to the table.
Ingredient Swaps
The beauty of this recipe lies in its flexibility. If cottage cheese isn't your preference Greek yogurt makes an excellent substitute with a similar protein boost. Labneh or even a soft goat cheese can work beautifully for a different flavor profile. For the vegetables feel free to add thinly sliced bell peppers cherry tomatoes or even fennel depending on what looks fresh at your market. Fresh herbs like dill mint or chives make wonderful additions too.
Serving Suggestions
This versatile salad pairs wonderfully with grilled meats especially lamb or chicken. It also makes a perfect counterpoint to spicy dishes thanks to its cooling effect. For a complete light meal serve alongside warm pita bread or spread on toast for an open-faced sandwich. I often pack it for picnics or beach days as it travels well and doesn't wilt like leafy salads.
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This creamy cucumber-radish salad is the perfect way to stay cool and full during the hot summer months.
Frequently Asked Questions
- → How long will this cucumber-radish salad stay fresh?
The salad is best enjoyed immediately after preparation but can be stored in an airtight container in the refrigerator for up to 24 hours. The vegetables may release water over time, so you might want to drain excess liquid before serving leftovers.
- → Can I substitute the cottage cheese with something else?
Absolutely! Greek yogurt makes an excellent substitute for cottage cheese. You could also use sour cream, labneh, or a dairy-free alternative like cashew cream if you prefer.
- → What can I add to this salad to make it more filling?
To transform this into a more substantial meal, consider adding protein like grilled chicken, hard-boiled eggs, or chickpeas. You could also include cooked quinoa, farro, or bread cubes for added carbohydrates.
- → Are there any herbs or spices that would complement this salad?
Fresh dill, mint, or parsley would be excellent additions to enhance the flavors. You could also add a pinch of paprika, a squeeze of lemon juice, or some minced garlic for extra dimension.
- → What type of cucumber works best for this salad?
English or Persian cucumbers work wonderfully as they have fewer seeds and thinner skin. However, any cucumber variety will work—just peel regular garden cucumbers if the skin is thick or waxed.
- → Can I prepare components of this salad ahead of time?
Yes! You can slice the cucumbers, radishes, and scallions up to a day in advance and store them separately in the refrigerator. Just combine with the cottage cheese and seasonings right before serving for the freshest result.