Cucumber salad

Cucumber salad


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About this recipe: This Mediterranean dish has a deliciously smoky and nutty taste and a creamy texture. Serve it with wedges of warm pita bread.

Lynn Lewis

Serves: 4 

  • 1 medium cucumber
  • 1/4 teaspoon salt
  • 2 large spring onions with green stems, finely sliced
  • 4 medium red radishes, thinly sliced
  • sour cream dressing
  • 1/2 cup (125 g) sour cream
  • 2 tablespoons tarragon vinegar or white wine vinegar
  • 1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill
  • 1 teaspoon sugar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper

Prep:1hr40min  ›  Ready in:1hr40min 

  1. Slice cucumber in half lengthwise and scoop out seeds with a teaspoon. Slice cucumber thinly. Place in a bowl, sprinkle with salt and let stand 30 minutes. Drain, pat dry. Place cucumber, spring onions and radishes in a large bowl.
  2. To make sour cream dressing: whisk sour cream, vinegar, dill, sugar, mustard and pepper until combined. Spoon over cucumber mixture. Toss to coat. Cover and refrigerate 1 hour.

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