Description
A refreshing and tangy cucumber radish salad featuring crisp vegetables tossed in a creamy dill dressing. Perfect as a light side dish, this salad offers a crisp texture with a hint of garlic and fresh herbs, making it ideal for warm weather or as a vibrant accompaniment to any meal.
Ingredients
Scale
Vegetables
- 10 radishes, trimmed and thinly sliced
- 1 English cucumber, thinly sliced
- ¼ cup green onions, thinly sliced (including white and green parts)
- Fresh dill for garnish
Dressing
- ¾ cup sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons white wine vinegar
- 1 clove garlic, minced
- 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the vegetables: Wash and trim the radishes and cucumber. Thinly slice them using a mandoline or a sharp knife. Thinly slice the green onions, using both the white and green parts.
- Make the dressing: In a small bowl, whisk together the sour cream, mayonnaise, white wine vinegar, minced garlic, chopped dill, salt, and black pepper until smooth and well combined.
- Combine ingredients: In a medium bowl, combine the sliced radishes, cucumber, and green onions.
- Toss with dressing: Pour the dressing over the vegetables and gently toss to coat everything evenly.
- Chill: Cover the salad and refrigerate for at least 30 minutes. This resting time allows the flavors to meld and enhances the salad’s refreshing taste.
- Garnish and serve: Before serving, garnish the salad with fresh dill to add color and an extra burst of flavor.
Notes
- For best results, slice the vegetables very thin to allow the dressing to coat evenly and to maintain a crisp texture.
- You can substitute Greek yogurt for sour cream for a lighter version.
- Adjust the vinegar amount to taste for more or less tanginess.
- This salad is best served chilled but can be kept refrigerated for up to 24 hours.
