Cucumber Radish Salad
This creamy Cucumber Radish Salad is a simple, nostalgic, and made with fresh sliced vegetables and a sweet dressing. It's the perfect spring or summer side dish.
EQUIPMENT
- mandoline - I use this one
INGREDIENTS
- 1 ½ large English cucumbers - 1/16" slices
- 4 large radishes - 1/16" slices
- ¼ red onion - 1/16" slices
- ½ cup mayonnaise - store-bought or homemade
- 1 ½ tablespoon whole milk
- 1 tablespoon white vinegar
- 2 teaspoon cane sugar - or honey
- ¼ teaspoon dried dill - or ¼ tablespoon fresh dill
- salt and black pepper - to taste
INSTRUCTIONS
- In a serving bowl stir together the mayonnaise, whole milk, white vinegar, cane sugar, and fresh dill.
- Add the thinly sliced cucumbers, radishes, and red onion. Toss until everything is well coated in the dressing. Refrigerate for at least 1 hour to soften vegetables and build the flavor profile.
- Re-toss the salad and season with salt and black pepper. Serve cold.
VIDEO
RECIPE NOTES
- Feel free to alter the amount of radishes or red onion, depending on your taste preferences or the spiciness of them.
STORING INFORMATION
- Refrigerated, in an airtight container or wrapped tightly with foil or plastic wrap, for up to 3 days. Add a spoonful of mayonnaise if the dressing is getting a little too watery.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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