Crunchy Pickled Salad

Photo by Kerry J.
Adapted from theshiksa.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from theshiksa.com

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)

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: