Creamy Cucumber and Radish Salad

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It’s really difficult to know what to say these days, isn’t it? These are truly uncertain times, and scary ones at that. But, life does go on, if perhaps a bit differently than what we are used to, and today is the first day of spring. It’s a day when I plant root vegetables, and rain or no rain, my radishes are going in. I’ve had great success with both them and cucumbers in the past, so was delighted when I ran across this recipe for a salad utilizing them both. Because I tend to have salad every day, the lettuce salad gets a bit boring after a while. This salad, Is a unique and pleasant change. It’s super crunchy, with a tangy dressing that pulls everything together making these two vegetables a surprisingly good combination. My guess is I am going to be revisiting this again and again. Try it and see for yourself.

Creamy Cucumber and Radish Salad

Serves 4

Inspired by a recipe from WellPlated.com

1 long English cucumber, thinly sliced*

4 large radishes, thinly sliced*

¾ t. kosher salt — divided, plus additional to taste

1/4 - 1/3 cup Duke’s mayo

2 t. white vinegar

1 t. prepared mustard

1 t. honey

½ t. Melissa’s minced garlic

¼ t. freshly ground black pepper

2 T. finely chopped fresh dill

2 T. chopped garlic scapes or chives

In a medium bowl, place the cucumbers and radishes. Sprinkle with ½ teaspoon salt and stir to combine. Cover and let sit 30 minutes. This step is crucial to ensure your salad does not become watery.

Pour the cucumbers and radishes into a colander and stir, draining out as much of the water as you can. Transfer to a dry bowl.

In a separate bowl or large measuring cup, whisk together mayo, vinegar, honey, garlic, pepper, and remaining 1/2 teaspoon salt. Pour half of the dressing over the cucumbers and radishes and stir to combine. Continue adding additional dressing until you reach your desired creaminess. You want the vegetables to be well coated but not soggy.

Stir in the dill and chives. Taste and season with additional salt and/or pepper as desired. Refrigerate for 1 hour prior to serving.

*I used a mandoline to get such beautiful, uniform, thin slices.