Crunchy Pickled Salad

By kayjayjohnson

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)

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.