Creamy Radish & Cucumber Salad
A crisp, refreshing salad that pairs peppery radish with cool cucumber in a light, creamy yogurt dressing. Every forkful delivers a satisfying crunch with a gentle tang from lemon and fresh herbs. Ready in 10 minutes, it's the perfect palate-cleansing side for any meal.
For 4 servings
- prep · ~5 min
Prep the vegetables.
1.Wash and trim the ends of the radish and cucumber.2.Peel the cucumber. Grate both radish and cucumber using the large holes of a box grater.3.Gently squeeze the grated vegetables between your palms to remove excess water. Set aside.TIPSqueezing out the water keeps the salad creamy instead of watery — don't skip this step. - mix · ~2 min
Whisk the yogurt dressing.
1.In a mixing bowl, add the thick yogurt and whisk until completely smooth.2.Add lemon juice, black salt, salt, and roasted cumin powder. Whisk to combine.TIPChill the yogurt beforehand — cold yogurt makes the salad instantly refreshing. - mix · ~1 min
Combine and fold the salad.
Add the grated radish and cucumber to the yogurt mixture. Add the finely chopped green chili if using. Gently fold everything together until the vegetables are evenly coated in the creamy dressing.
- garnish · ~1 min
Garnish with coriander and serve immediately.
Transfer the salad to a serving katori or bowl. Sprinkle generously with freshly chopped coriander leaves. Serve right away while crisp and cold.
TIPThis salad is best enjoyed fresh — it can release water if it sits too long.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Grate radish and cucumber just before assembling to preserve maximum crunch.
- 2Use thick Greek or hung yogurt for a creamier texture that won't thin out.
- 3Always squeeze the grated vegetables well — excess water dilutes the dressing.
- 4Chill the mixing bowl and yogurt beforehand for an instantly refreshing salad.
- 5Add green chili only if you want a gentle heat; omit for a kid-friendly version.
- 6Roast cumin powder yourself for a deeper, smokier flavor than store-bought.
- 7Serve immediately — the salad will release water and become soggy within 30 minutes.
Adapt it for your goals.
Vegan
Substitute yogurt with a thick, unsweetened plant-based yogurt (coconut or soy) to make this salad fully vegan while keeping the creamy tang.
high proteinHigh-protein
Stir in 2 tablespoons of finely crumbled paneer or cottage cheese for extra protein without altering the refreshing character.
low oilLow-oil
This recipe is already oil-free; simply skip the optional green chili if you want to avoid even that slight natural oil from fresh chilies.
jainJain
Omit the green chili and use only white salt (instead of black salt) to adhere to Jain dietary restrictions while keeping the essence intact.
Why this is on our healthy list.
Rich in Probiotics
The yogurt provides live cultures that support gut health and digestion.
Low in Calories
With a base of radish, cucumber, and yogurt, this salad is light yet satisfying — perfect for weight management.
High in Hydration
Radish and cucumber are over 90% water, helping keep you hydrated and refreshed.
Good Source of Vitamin C
Lemon juice and fresh coriander add a gentle boost of immune-supporting vitamin C.
Frequently asked questions
Yes, but black salt (kala namak) adds a unique sulfurous, eggy undertone that enhances the salad's savory character. Regular salt will still work but the flavor profile will be simpler.
