Radish Cucumber Salad

This Radish Cucumber Salad is filled with sliced cucumbers, radishes, and red onion all coated in a tangy sauce that's full of fresh dill flavor. It's a great summer side dish.

Course Salad

Cuisine American

Prep Time 10

Total Time 10

Servings Servings

Calories 98kcal

Equipment

large mixing bowl
knife and cutting board
Wooden spoon

Ingredients

½ cup sour cream
3 tablespoons red wine vinegar
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon sugar
5-6 radishes
2 medium sized english cucumbers
¼ red onion
1 tablespoon fresh dill

Instructions

In a large bowl, place the sour cream, vinegar, garlic powder, salt + pepper and the sugar and whisk together until smooth and creamy.
On a cutting board, trim the tops and bottoms of the radishes and clean them under cold water and slice thinly.
Trim the ends of the cucumbers off and slice thinly. Add radishes and cucumber to the bowl with the dressing.
Slice a quarter of a red onion into thin strips and add to the salad.
Run the knife over the dill to trim the fronds off the stems and roughly chop the dill. Add to the bowl and gently fold all the ingredients together until all the vegetables are coated with the dressing. Serve immediately.
Store any leftovers in an airtight container in the refrigerator for up to 2 days, noting the cucumber may lose some of its crispiness due to the dressing.

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition