RECIPE INGREDIENTS AND SUGGESTIONS
- Radishes: you will need approximately 12-15 and would you believe there are 25 varieties!! In this recipe I used the Red Belle which is the most common found in the grocery stores. There are heirloom varieties that can really dress up a salad beautifully!
- Cucumbers: I love the mini varieties for salads however, a seedless English cucumber can be added but I would cut them in quarters or slice them very thinly. The sour cream will adhere to the cucumbers better when sliced thin.
- Heirloom Grape or Cherry Tomatoes: either will do for this recipe, both are sweet and delicious; if you are unable to find heirloom, the red cherry/grape tomatoes would be beautiful in the salad
- Shallots: I decided to use this onion to keep the onion flavour mild
- Dill: adds a perfect fresh citrus flavour that I just love so don’t hesitate to add a little extra, as I often do.
- Sour cream: adds the creamy texture we want in this salad; I used an organic 14% fat sour cream.
Dressing: apple cider vinegar, water, salt and pepper. My only substitution is replacing the apple cider vinegar for regular vinegar.
WHAT MAKES THIS SALAD SO DELICIOUS
Fresh garden vegetables is and can be a game-changer in any recipe. Using ingredients that are from your own garden or local market and now most grocery stores sell local produce, it makes a dish taste so much better!! Each vegetables offers it’s own distinct taste and texture that we all love when we can enjoy them during the summer months.
Dill really adds so much freshness and flavour to any dish. I love this herb, and I think it’s because of my Hungarian roots. My Mom and Grandma would have this herb growing in their gardens and added it to many soups, salads, sauces, side and main dishes.
Sour cream was another popular ingredient added to our dishes. For this recipe, we would add it just before serving, so the richness of the sour cream would withhold it’s creaminess. Paprika would be often added as a garnish for that slight smoky flavour. Don’t forget to garnish with additional dill before serving this salad.
Putting this salad all together is by adding all the vegetables in a large mixing bowl, sprinkle and stir in a little bit of salt and set aside for about 15 minutes. Remove any liquid sitting on the bottom of the bowl, then add 2 tablespoons of sour cream and dill. Mix together and if so desired for a creamier texture, add another tablespoon of sour cream. Garnish with dill, dollop of sour cream, paprika and ground pepper.
STORING
This salad is best when it’s freshly made and if you have leftovers, then store it in an air-tight container with a lid for up to 2 days. After that time, you will notice the cucumbers and tomatoes will release additional water and the salad can become watery.
SERVE WITH:
- HUNGARIAN CRISPY PATTIES
- HUNGARIAN POTATO DILL MINI PANCAKES
- CRISPY CHICKEN THIGHS WITH SEASONAL VEGETABLES
- HERB CRISPY CHICKEN CUTLETS
This salad was served with Grilled Chicken breast. It’s a simple recipe by adding a mixture of salt, pepper, paprika, garlic and onion powder. However you serve this salad, I hope you thoroughly enjoy it as much as we did!
FAQ
Can sour cream be replaced with Greek yogurt? This question has been often asked and it is important to know the difference. Sour cream is made from cream and Greek yogurt is made from milk. The slight difference you will notice is in the texture and flavour. So my answer, is yes it can be substituted however, there will be a slight difference.
Creamy Radish and Cucumber Dill Salad (Retek és Uborkasaláta)
Equipment
- mandoline/vegetable slicer/grater slicer
Ingredients
- 1 cup radishes, sliced
- 2 mini cucumbers, sliced (approx. 1 cup)
- 6 oz heirloom grape or cherry tomatoes, sliced in half (approx. 3/4 cup)
- 1 shallot, slice
- 2 tbsp fresh dill, chopped plus extra for garnishing
- 1 tbsp apple cider vinegar
- 1 tbsp water
- 1/4 tsp salt
- 1/8 tsp pepper
- 4 tbsp sour cream
- pinch of paprika for garnishing (optional)
Instructions
- Using a mandoline or vegetable slicer (I used the slicer on my grater and it worked perfectly), slice the radishes, cucumbers, and tomatoes into a large bowl. Add the shallots, sprinkle and stir in a little bit of salt over the vegetables and set aside for about 15 minutes.
- In a small bowl, whisk together apple cider vinegar, water, salt and pepper.
- After 15 minutes, remove any liquid sitting on the bottom of the vegetable bowl. Then mix in the apple cider vinegar dressing. Stir in 2 tablespoons of the sour cream and 2 tablespoons of dill. If you like it creamier, then add another tablespoon of sour cream, leaving one tablespoon as a garnish. Transfer to a serving bowl or platter.
- Serve with the last dollop of sour cream, dill and sprinkle with paprika and ground pepper is you so desire. Enjoy with grilled or roasted meats and fish.
