Best 8 Cucumber Radish Salad Martha Stewart Recipes

CUCUMBER SALAD WITH SOUR CREAM AND DILL DRESSING

Steps:

• In a medium bowl, combine sour cream, lemon juice, and dill. Season with salt and pepper, and whisk well to combine.
• Add cucumbers, and toss to coat. Garnish with more dill, if desired. Serve, or refrigerate, covered, up to 4 hours.

CUCUMBER SALAD WITH RADISH AND DILL

Steps:

• Put cucumber, radish, and lemon zest in a medium bowl, and add cheese.
• Whisk together lemon juice, vinegar, dill, sugar, and garlic in another medium bowl, whisking until sugar has dissolved; season with salt and pepper. Whisk in the oil in a slow, steady stream until emulsified.
• Add vinaigrette to cucumber mixture; toss well. Garnish with dill. Discard garlic clove before serving.

RADISH CUCUMBER SALAD

Steps:

• In a serving bowl, combine the cucumber, radishes and onion. In another bowl, combine the remaining ingredients. Pour over vegetables and toss to coat. Serve immediately.

RADISH AND CUCUMBER SALAD

Steps:

• Place the cucumbers and radishes in an ice water bath for 8 to 10 minutes.
• Meanwhile, add the apple cider vinegar, oil, shallots, tarragon and sugar to a large bowl. Season with salt and pepper.
• Drain the cucumbers and radishes and place in a bowl. Drizzle the vinaigrette over the top. Season with salt and pepper. Serve immediately.

CUCUMBER AND WATERMELON RADISH SALAD

Steps:

• Add the soy sauce, sesame oil and la-yu to a small bowl and whisk to combine. Set aside.
• Add the cucumbers and watermelon radishes to a medium bowl and mix with the vinaigrette. Let sit for about 15 minutes.
• Garnish with the toasted sesame seeds and serve.

SIMPLE MEDITERRANEAN CUCUMBER SALAD

Steps:

• Combine cucumber slices, radish slices, red onion, dill, and parsley in a large bowl.
• Whisk olive oil, vinegar, and mustard together until smooth. Season with salt and pepper.
• Pour dressing over the cucumber salad. Stir until evenly coated. Serve immediately.

CUCUMBER AND RADISH SALAD WITH YOGURT AND CUMIN

Steps:

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

CORNMEAL-CRUSTED TROUT WITH CUCUMBER-RADISH SALAD

Steps:

• Season fish with salt and pepper. Place cornmeal in a shallow dish and season with salt and pepper. Spread 1 tablespoon yogurt on flesh side of each fillet. Press yogurt side of fillets into cornmeal to coat.
• In a large skillet, heat 1 tablespoon oil over medium-high. Add 2 fillets to pan, skin side down, and cook until skin is crisp and golden, about 3 minutes; flip and cook until golden brown, 3 minutes more. Transfer fish to paper towels to drain, wipe pan clean, and repeat with remaining oil and fish, reducing heat if necessary.
• Combine lemon juice, 1/4 cup dill, and remaining 1/2 cup yogurt. Combine cucumber, radishes, and remaining dill. Season dressing and salad with salt and pepper. Serve alongside fish with lemon wedges.