Begin by peeling the cucumbers to remove any waxy skin, then slice them in half lengthwise. Scoop out the seeds and cut into half-moon shapes.

Wash your radishes thoroughly and slice them thinly, about 1/8 inch thick.

Chop the scallions, using both the white and green parts for added flavor.

In a medium bowl, combine the cucumbers, radishes, and scallions.

Spoon in the cottage cheese and stir gently to coat the vegetables.

Sprinkle salt and pepper to taste, mixing gently.

Serve immediately for the best texture.

If needed, cover and refrigerate for up to 6 hours.