Description
A light and refreshing Eastern European-inspired salad featuring thinly sliced radishes and cucumbers tossed in a tangy lemon and white wine vinegar dressing with fresh dill. Perfect as a vegan side dish, this crisp and dewy salad requires no cooking and can be quickly prepared for a healthy snack or accompaniment.
Ingredients
Scale
Vegetables
- 1 cup thinly sliced radishes
- 1 cup thinly sliced cucumber (English or Persian)
- ¼ cup thinly sliced red onion
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of sugar (optional)
Herbs
- 3 tablespoons fresh dill (chopped)
Instructions
- Combine Vegetables: In a large bowl, place the thinly sliced radishes, cucumber, and red onion together to create the base of the salad.
- Prepare Dressing: In a separate small bowl, whisk together the olive oil, lemon juice, white wine vinegar, salt, black pepper, and the optional pinch of sugar until well emulsified.
- Toss Salad: Pour the dressing evenly over the vegetable mixture and gently toss to coat all pieces without bruising.
- Add Dill: Sprinkle the chopped fresh dill over the salad and toss again to evenly distribute the herb throughout.
- Chill and Serve: Refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld and enhance the crispness. Serve cold as a refreshing side dish.
Notes
- For extra crunch, consider adding sliced fennel or a handful of sunflower seeds.
- This salad is best served fresh but can be stored for up to 24 hours in the refrigerator.
