Cucumber Radish Salad Recipe
Enjoy the refreshing crunch of our Cucumber Radish Salad, a light and vibrant dish perfect for any meal. Crisp cucumbers and zesty radishes are thinly sliced and tossed with fresh herbs and a creamy dressing, creating a balance of flavors that's both simple and satisfying. Whether served as a side dish or a light appetizer, this salad is a versatile and nutritious addition to your table.
Servings 2 servings
Calories 85kcal
Ingredients
- 200 g radish
- 200 g fresh cucumber
- 100 g sour cream or Greek yogurt
- 30 g green onion chopped
- 20 g fresh dill chopped
- freshly ground black pepper, salt.
Instructions
- The key to a delicious salad is fresh vegetables. Always try to pick out dense and crispy cucumbers; radishes should be not so firm. Thoroughly wash all the ingredients under running water. Damp veggies with a paper towel, let onion and dill get dry before chopping them.
- Slice the vegetables. There are no strict rules to follow. I always leave cucumber and radish skin on. It adds vivid color to the salad and in a way makes it more delicious. Believe it or not!
- In a large salad bowl combine vegetables with chopped onion and fresh dill. Sprinkle with black pepper and add a pinch of salt. The next step would be to add sour cream/Greek yogurt. Stir the salad for all the ingredients to be covered in the dressing.
- Do this just before serving the salad, as sour cream will make the cucumber release the juice. I add sour cream, place the salad with dressing for 5 minutes into the fridge for all the flavors to be intermixed, and serve it once.