Description
A refreshing and crisp salad featuring thinly sliced cucumbers and radishes tossed with a tangy white wine vinegar and olive oil dressing, enhanced with fresh dill and a touch of honey. Perfect for a light side dish or a healthy snack, this no-cook American vegetarian salad is quick to prepare and great for warm weather.
Ingredients
Scale
Vegetables
- 1 large English cucumber, thinly sliced
- 1 bunch radishes, thinly sliced
For the Dressing
- 2 tablespoons white wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Herbs
- 2 tablespoons fresh dill, finely chopped
Instructions
- Prepare Vegetables: In a large mixing bowl, combine the thinly sliced cucumber and radishes, ensuring they are evenly distributed.
- Make Dressing: In a separate small bowl, whisk together white wine vinegar, olive oil, honey, salt, and freshly ground black pepper until the mixture is smooth and well combined.
- Toss Salad: Pour the dressing over the sliced vegetables and gently toss to coat all pieces thoroughly with the dressing.
- Add Dill: Sprinkle the finely chopped fresh dill over the salad and toss gently again to evenly distribute the herb throughout the mixture.
- Chill: Refrigerate the salad for 10 to 15 minutes to allow the flavors to meld and the vegetables to absorb the dressing.
- Serve: Serve the salad chilled as a refreshing side dish or light snack.
Notes
- For extra crunch and flavor, add a tablespoon of thinly sliced red onion or sprinkle the salad with toasted sesame seeds.
- Substitute lemon juice for the white wine vinegar to give the salad a bright, citrusy twist.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
