Side
Creamy Cucumber Radish Salad
Crisp cucumbers and radishes in a cool sour cream and dill dressing.
⏱ 15 min (15 min prep)
🍽 Serves 6 · about 3/4 cup
quickmake ahead
vegetariangluten free
ContainsMilk. Check the labels on what you buy; brands differ.
Ingredients
Salad
- 2 Cucumber, thinly sliced
- 10 Radishes, thinly sliced
- ¼ Red onion, thinly sliced
Dressing
- ½ cup Sour cream
- 1 tbsp White vinegar
- 1 tsp Granulated sugar
- 1 tsp Dried dill weed
- ½ tsp Table salt
- ⅛ tsp Ground black pepper
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large bowl, sharp knife or mandoline.
- Stir the sour cream, vinegar, sugar, dill, salt and pepper together in a large bowl.
- Add the cucumbers, radishes and onion and toss to coat.
- Serve right away, or chill up to 4 hours. Stir before serving.
Make aheadSlice the vegetables up to 1 day ahead and keep them wrapped in a towel in the fridge. The dressed salad keeps 1 day but gets watery.
↺ LeftoversSpoon into a pita with chicken or falafel.
🧒 With kidsKids can slice cucumbers with a butter knife and stir the dressing.
Dairy-free swapUse a dairy-free yogurt, or dress with 2 tablespoons olive oil and 2 tablespoons vinegar instead.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.