Cucumber and Radish Salad With Yogurt and Cumin

Name: Cucumber and Radish Salad With Yogurt and Cumin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound cucumbers, peeled if the skin is thick, preferably seedless (Japanese, Persian or hothouse); Salt to taste; 1 medium-size bunch radishes (about 5 ounces), trimmed and sliced very thin; 1/2 to 3/4 teaspoon black sesame seeds or nigella seeds (to taste); 1/2 teaspoon cumin seeds, lightly toasted and ground; 18 to 1/4 teaspoon freshly ground black pepper (to taste); ⅛ teaspoon turmeric; 1/2 teaspoon curry powder; ⅓ cup thick Greek style yogurt; 1 small garlic clove, pureed; 1 tablespoon fresh lemon juice; Chopped chives for garnish

Servings: persons

3/4 pound cucumbers, peeled if the skin is thick, preferably seedless (Japanese, Persian or hothouse)
Salt to taste
1 medium-size bunch radishes (about 5 ounces), trimmed and sliced very thin
1/2 to 3/4 teaspoon black sesame seeds or nigella seeds (to taste)
1/2 teaspoon cumin seeds, lightly toasted and ground
18 to 1/4 teaspoon freshly ground black pepper (to taste)
⅛ teaspoon turmeric
1/2 teaspoon curry powder
⅓ cup thick Greek style yogurt
1 small garlic clove, pureed
1 tablespoon fresh lemon juice
Chopped chives for garnish

1
Cut the cucumbers in half and using a teaspoon, scoop out seeds if necessary.
2
Slice paper-thin.
3
Toss with a generous amount of salt and place in a colander over a bowl or in the sink for 10 minutes.
4
Place in a bowl of cold water and swish them around, then salt again and let sit for another 10 minutes.
5
Rinse and drain on a clean kitchen towel.
6
Transfer to a salad bowl and add the radishes and sesame seeds or nigella seeds.
7
In a small bowl stir the cumin, pepper, turmeric and curry powder into the yogurt.
8
Whisk in the garlic and lemon juice.
9
Add salt to taste.
10
Toss with the cucumbers and radishes, garnish with chopped chives and serve, or refrigerate until ready to serve.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 pound cucumbers, peeled if the skin is thick, preferably seedless (Japanese, Persian or hothouse), Salt to taste, 1 medium-size bunch radishes (about 5 ounces), trimmed and sliced very thin, 1/2 to 3/4 teaspoon black sesame seeds or nigella seeds (to taste), and more.

Yes, Cucumber and Radish Salad With Yogurt and Cumin falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!