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Crunchy Pickled Salad

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Rate this recipe 4.7/5 (15 Votes)
Crunchy Pickled Salad 1 Picture

Ingredients

  • 2 lbs Persian cucumbers
  • 1/2 lb radishes (red or white)
  • 1/2 white cabbage, shredded
  • 1/2 cup fresh minced dill
  • 6 tbsp white wine vinegar (or more to taste)
  • 1/2 cup extra virgin olive oil
  • 2 tsp salt (or more to taste)

Details

Adapted from theshiksa.com

Preparation

Step 1

Slice the cucumbers into small rounds about ¼ inch thick. Do not peel them. Discard stems.

Remove the leaves from the radishes and slice them into thinner rounds.

Place the cucumbers and radishes in a salad bowl along with the shredded white cabbage.

In a small bowl, whisk together fresh minced dill, white wine vinegar, olive oil and salt. Add more vinegar to taste for a more pickled flavor, and/or more salt if desired.

Pour the dressing over the salad and toss to blend.

Refrigerate the salad for 30 minutes to let the flavors marinate. Serve cold.

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