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Fast and tasty
Radish salad with cucumber

Radish and Cucumber Salad

Light, healthy, inexpensive, the best! Radish and cucumber salad is a dish that shows up on the table most often in spring, when the first fresh vegetables arrive. This fragrant, crisp, delicious salad won't just fill you up - it'll load you up with vitamins.

Julia M.

Recipe author

Composition / ingredients

Servings:

Radishes

200

Cucumbers

Green onion (a few stalks)

Dill (a bunch)

Sour cream

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 1 g

Fats 43 % 3 g

Carbohydrates 43 % 3 g

44 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

Step 1:

How do you make radish and cucumber salad? Prepare the ingredients. Wash the dirt off the cucumber and radishes and dry them a bit on a towel. Trim the ends.
Step 2:

Get a salad bowl ready. Cut the cucumber into it. There's no need to cut the vegetables too small - just halve or quarter the cucumber lengthwise and then cut it into pieces. Cut small cucumbers straight into rounds. Be sure to taste the cucumber before cutting; if it's bitter, use a different one. Peel the thick skin off older cucumbers.
Step 3:

Cut the radishes the same way, into quarters. If you have a very large radish, cut it a bit smaller. Again, if they're small, cut them into rounds.
Step 4:

Wash the green onion and dill and dry them well - excess moisture makes the salad watery and bland. Chop them finely. Add the chopped onion and dill to the bowl.
Step 5:

Then add a little sour cream and salt the salad to taste. You don't have to use sour cream as the dressing - try plain yogurt or olive oil instead.
Step 6:

Gently toss the salad and serve. Enjoy!

Radishes are very good for you. They help the body recover after a long winter, carrying a big dose of fresh vitamins. Radishes cleanse the body effectively, improve digestion and appetite, reduce swelling, and lower blood cholesterol. Cucumber, mostly water, cleanses the kidneys well and is also a leader in healthy fiber. The best way to eat these vegetables is in a salad. It takes hardly any time, and the ingredients are right at hand - no advance prep needed. Wash, cut, and mix - and that's it! A tasty, light, healthy salad is ready! This vegetable salad is a great addition to any meat dish. You can also make it outdoors, say, while waiting for a barbecue. In spring and summer, fresh vegetables and herbs are always available at the store or in your own garden. As you can see, a simple, tasty, healthy dish doesn't have to be expensive. Cook with pleasure!
If the cucumber skin isn't tough, damaged, or bitter, there's no need to peel it.
The salad looks neat and pretty if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
You can swap the sour cream for plain, unsweetened yogurt.