Description
A crisp, refreshing Cucumber Radish Salad featuring thinly sliced cucumbers and radishes tossed in a tangy white wine vinegar dressing, accented with fresh dill. This easy no-cook side dish is perfect for summer meals, combining crunchy vegetables with a light, flavorful dressing.
Ingredients
Scale
Vegetables
- 2 cups thinly sliced cucumbers
- 1 cup thinly sliced radishes
Dressing
- 2 tablespoons white wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Herbs
- 2 tablespoons chopped fresh dill
Instructions
- Combine Vegetables: In a large bowl, combine the thinly sliced cucumbers and radishes to create the base of the salad.
- Prepare Dressing: In a small bowl, whisk together white wine vinegar, olive oil, honey, salt, and black pepper until the dressing is smooth and well blended.
- Toss Salad: Pour the dressing over the cucumbers and radishes, then toss gently but thoroughly to ensure the vegetables are evenly coated.
- Add Dill: Sprinkle the chopped fresh dill over the salad and gently mix again to incorporate the herb without bruising the vegetables.
- Chill: Refrigerate the salad for at least 15 minutes before serving. This chilling step allows the flavors to meld and the salad to chill, enhancing its refreshing taste.
- Serve: Serve the salad cold as a light side dish to complement your meal.
Notes
- For extra crunch, consider adding thinly sliced red onions or a handful of toasted sunflower seeds for texture and flavor variety.
- Apple cider vinegar can be used instead of white wine vinegar for a slightly sweeter and fruitier flavor profile.
