Creamy Cucumber Salad
This Cucumber and Radish Salad is cool, creamy, and is the perfect side dish for summer picnics, dinners, and potlucks.
Servings: 6 people
Equipment
- Cutting board
- Sharp Knife
- Colander
- mixing bowls
- Measuring spoons
- Mixing spoon
Ingredients
- 3 English Cucumbers sliced
- 9 Radishes sliced thin
- ½ of a small red onion sliced into half moons
- 1 Tablespoon salt
- 1 Tablespoon white vinegar
- ½ cup sour cream
- 1 teaspoon granulated sugar
- 1 teaspoon minced garlic
- ½ teaspoon black pepper
- 4 Tablespoons chopped fresh dill
Instructions
- Place the cucumbers, radishes, and red onion in a colander and sprinkle with the salt.
- Cover and let the veggies drain in the sink for 30 minutes.
- When the 30 minutes are up, toss the mixture to drain out the remaining liquid. Use paper towels to blot the cucumbers of excess liquid and salt.
- Make the dressing by combining the vinegar, sour cream, sugar, garlic, and pepper in a small bowl.
- Pour the dressing over the cucumber mixture and toss until combined.
- Add the fresh dill and toss to combine.
- Chill in the refrigerator for 1 hour before serving.
Notes
To store: This salad keeps well in the fridge for up to 2 days. The vegetables will soften slightly but still taste great. Pour off excess moisture before serving.
To make ahead: You can prep the veggies and the dressing a day in advance. Just store them separately and combine them before serving.
Not freezer-friendly: Cucumbers and radishes don't hold up well to freezing.
Nutrition
Serving: 0.66cup | Calories: 69kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 1175mg | Potassium: 278mg | Fiber: 1g | Sugar: 4g | Vitamin A: 299IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 1mg