Cucumber and radish salad
WHAT YOU WILL NEED
From ingredients
4 products
SIMPLE PROCESS
Step by step recipe
For the most tender texture, slice the cucumbers and radishes as thinly as possible — use a mandoline or a sharp knife. Add sour cream just before serving to keep the vegetables crisp. Fresh herbs add a bright, aromatic finish.
Prep Vegetables
Wash and dry cucumbers and radishes. Slice them into thin rounds or slices — the thinner, the more tender the salad.
Chop Herbs
Finely chop fresh dill, parsley, or spring onions.
Combine
In a large bowl, mix the sliced cucumbers, radishes, and herbs.
Dress
Add sour cream and salt to taste. Toss gently to coat evenly.
Serve
Serve immediately, garnished with an extra sprig of herbs. Enjoy!
CHEF'S TIP
Slice Vegetables Thinly
Thin rounds or slices make the salad more delicate and help the dressing coat each piece evenly. Use a vegetable slicer or a sharp knife.
Dress Just Before Serving
Add sour cream right before serving to keep the vegetables crisp. If preparing ahead, store the dressing separately.
Use Full-Fat Sour Cream
Sour cream with at least 20% fat gives a richer, creamier texture. If using a lighter version, add a squeeze of lemon juice to brighten the flavor.
Try Different Herbs
Besides dill and parsley, spring onions, cilantro, or basil each add a unique flavor.
SUBSTITUTIONS
Add your taste
- With Sour Cream and Mayo Mix sour cream with mayonnaise in a 2:1 ratio for a thicker, richer dressing.
- With Lemon Juice Add 1 teaspoon of lemon juice to the dressing to brighten the flavors and enhance the crunch.
- Add Egg Add 1 boiled egg, diced, for a heartier, more protein-packed salad.
- With Olive Oil Use olive or sunflower oil with salt and pepper instead of sour cream for a lighter option.
HOW TO STORE
How to Store Cucumber and Radish Salad
Best eaten fresh. If leftovers remain, store undressed in a covered container in the fridge for up to 1 day. Dressed salad loses its crunch and releases liquid within a few hours. Do not freeze.
GOOD TO KNOW