Crunchy Pickled Salad

1. 1

   Slice the cucumbers into small rounds about 1/4 inch thick.

2. 2

   Do not peel them.

3. 3

   Discard stems.

4. 4

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

5. 5

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

6. 6

   In a small bowl, whisk together fresh minced dill, white wine vinegar, olive oil and salt.

7. 7

   Add more vinegar to taste for a more pickled flavor, and/or more salt if desired.

8. 8

   Pour the dressing over the salad and toss to blend.

9. 9

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

10. 10

    Serve cold.

11. 11

    If you use red radishes, the red color may bleed a little and cause the turnips to turn pink.

12. 12

    This does not affect the flavor of the salad, but if it bothers you, use white radishes instead.

* Per serving · 4 servings · Values may vary.

No additional tips available.