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Radish Cucumber Salad with Yogurt Cumin Seed Dressing

by Heather Hartman

Ingredients:
  • 2 large cucumbers
  • 1 bunch radishes, sliced
  • 1 red onion, sliced
  • 1/2 cup plain yogurt or goat milk yogut
  • 1/2 tsp cumin seeds
  • 1/2 tsp peppercorns
  • 1 clove garlic, minced
  • 2 Tbsp lemon juice
  • 2 Tbsp fresh herbs (tarragon, sage, Thai basil, etc.), chopped

Directions:

Soak red onions in water for 10 minutes to mellow the flavor.

Peel, quarter and seed cucumbers. Slice into half moons.

Mix onions, cucumbers and radishes in a bowl.

Pound cumin seeds and peppercorns in a mortar and pestle.

Mix yogurt, cumin seeds, peppercorns, garlic and lemon juice. Drizzle over salad.

Sprinkle salad with fresh herbs and serve.

Variations:

Add 1 pint of halved cherry tomatoes or 1 diced heirloom tomato.

Notes:

Dressing will keep in the refrigerator for up to one week, but the salad will not; serve immediately.