Have you ever bought a food product which tasted good but you had no idea what to do with it? It happens to me regularly, but usually involves exotic, foreign food. Strangely, I have recently had similar experience with goat yogurt. I like goat cheese a lot, so I did like goat yogurt too, but somehow couldn’t place it in any food category (and definitely not in the same as cow milk yogurt), not to mention a dish where I could use it.
The other day I felt like making a Cucumber and Radish Salad but unfortunately – or rather luckily – I ran out of standard yogurt and sour cream I usually add. Substituting it with goat yogurt, I actually discovered a much more interesting version of this refreshing salad. I have also added some chopped dill harvested from my balcony and couldn’t believe my taste buds! I have no words to describe how terrific proved the mixture of refreshing cucumber, subtle dill scent, slight radish spiciness and subtle goat yogurt flavour.
UPDATE: I have just discovered that goat yogurt is amazingly good served with Hungarian Chicken with Paprika (Paprikàs Csirke), instead of the usual sour cream.
Here are some other cucumber salad ideas you might like (I have just realised there is the same bowl in all the photos… I guess I liked it a lot last year!):
TIPS: This salad should be made just before serving, otherwise the vegetables will render liquid and the “sauce” will get watery.
Just like my older yogurt/sour cream version, this salad a perfect side-dish or starter in both Western and Asian meals. I can very well see it served with hot and spicy Indian food.
Dill is one of the herbs which freeze very well and taste much better preserved this way rather than dried. You just have to chop it finely before freezing and make sure it is thoroughly dried.
Preparation: 10 minutes
Ingredients (serves one):
6-7 big red radishes
1/3 long cucumber
3 heaped tablespoons goat yogurt
2 tablespoons chopped fresh dill
Cut the cucumber in four pieces lengthwise, and then into thin slices.
Cut the radishes in two pieces lengthwise, then into thin slices.
Combine all the ingredients in a bowl (taste if you need salt; I didn’t need any) and serve.