This Radish and Cucumber Salad with Sour Cream Dressing is a refreshing and vibrant side dish that’s perfect for summer. Crisp radishes and cucumbers are thinly sliced and tossed in a creamy sour cream dressing with dill and lemon for a bright and tangy flavor. It’s a simple yet elegant salad that pairs well with grilled dishes or as a light lunch on its own.
OVERVIEW
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Servings: 4
- Calories: Approximately 80 per serving
INGREDIENTS
- 1 bunch radishes, thinly sliced
- 1 large cucumber, thinly sliced
- 1/2 cup sour cream (vegan sour cream can be used)
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Salt and pepper to taste
- Fresh parsley, for garnish
- Optional: 1 tablespoon honey or maple syrup (for added sweetness, optional)
INSTRUCTIONS
- Prepare Vegetables:
- Wash the radishes and cucumber thoroughly. Trim the ends and thinly slice them into rounds. You can also use a mandoline for uniform slices.
- Make Sour Cream Dressing:
- In a small mixing bowl, whisk together the sour cream, fresh dill, lemon juice, lemon zest, salt, and pepper.
- Taste the dressing and adjust the seasoning. If you prefer a sweeter dressing, add honey or maple syrup to taste.
- Combine Ingredients:
- In a large mixing bowl, combine the sliced radishes and cucumbers.
- Pour the sour cream dressing over the vegetables.
- Toss and Chill:
- Gently toss the vegetables with the dressing until they are well coated.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve:
- When ready to serve, give the salad a final toss to redistribute the dressing.
- Transfer the salad to a serving dish and garnish with fresh parsley.
- Serve chilled as a refreshing side dish or as a light and healthy lunch.
