Description
A refreshing and creamy radish and cucumber salad featuring fresh dill and a tangy sour cream dressing. Perfectly chilled, this light and crisp salad is an ideal side dish for summer meals, picnics, and potlucks.
Ingredients
Scale
Vegetables
- 2 cups thinly sliced English cucumber
- 1 cup thinly sliced radishes
- 2 tablespoons chopped fresh dill
- 1/4 cup finely chopped red onion
Dressing
- 1/4 cup sour cream
- 1 tablespoon white wine vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Prepare the vegetables: In a medium bowl, combine the thinly sliced English cucumber, radishes, chopped fresh dill, and finely chopped red onion. Make sure the vegetables are evenly sliced for the best texture.
- Mix the dressing: In a separate small bowl, whisk together the sour cream, white wine vinegar, sugar, salt, and black pepper until smooth and well combined to create a tangy and creamy dressing.
- Toss the salad: Pour the dressing over the mixed vegetables and toss gently, ensuring every slice is coated evenly without bruising the delicate cucumber and radish slices.
- Chill before serving: Refrigerate the salad for at least 15 minutes to allow the flavors to meld and the vegetables to crisp up nicely. Serve chilled for the best refreshing taste.
Notes
- For a lighter version, substitute Greek yogurt for the sour cream to reduce fat content.
- This salad pairs wonderfully with grilled meats making it a perfect summer side dish.
- Great for picnics and potlucks due to its easy preparation and fresh flavors.