Crunchy Pickled Salad
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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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