Description
Dewy Dill Delight Radish and Cucumber Salad is a refreshing, creamy summer salad featuring thinly sliced cucumbers and radishes tossed in a zesty dill-infused dressing made with sour cream or Greek yogurt and a touch of mayo. This chilled salad is perfect as a light side dish with vibrant flavors and a crisp, satisfying crunch.
Ingredients
Scale
Vegetables
- 1 English cucumber (thinly sliced)
- 1 bunch radishes (thinly sliced)
- 2 tbsp red onion (thinly sliced, optional)
- 2 tbsp fresh dill (chopped)
Dressing
- 1/4 cup sour cream or plain Greek yogurt
- 1 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tsp white vinegar
- 1/4 tsp garlic powder
- Salt and black pepper to taste
Instructions
- Prepare the vegetables: In a medium bowl, combine the thinly sliced cucumber, radishes, and red onion (if using), ensuring they are evenly mixed.
- Mix the dressing: In a separate small bowl, whisk together the sour cream or Greek yogurt, mayonnaise, lemon juice, white vinegar, garlic powder, salt, and black pepper until smooth and creamy.
- Toss the salad: Pour the dressing over the vegetables and toss thoroughly to coat all the slices evenly with the creamy dressing.
- Add fresh dill: Stir in the freshly chopped dill gently to distribute it throughout the salad without bruising the delicate herbs.
- Chill and serve: Cover the salad and refrigerate for at least 15 to 30 minutes to allow the flavors to meld and the salad to chill. Serve cold for the freshest taste and texture.
Notes
- For extra crunch, use a mandoline to achieve ultra-thin slices of cucumber and radish.
- This salad is best eaten the same day, as cucumbers may release water over time, making the salad watery.
- For a lighter, lower-fat version, use all Greek yogurt instead of sour cream and skip the mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
