Cucumber and Radish Salad
This cucumber and radish salad takes ten minutes and needs no cooking. Pickling cucumbers stay firm and crisp when diced, and the radishes add a peppery bite that the green onion sharpens further. Just a spoonful or two of sour cream binds everything with a light, tangy coating instead of a heavy dressing. Make it right before serving, since the salt will draw water from the vegetables as it sits.
Instructions
Cut the cucumber and the radishes into small cubes, about ¼ inch on each side. Keeping the pieces the same size means every forkful has a similar mix of crunch.
Chop the green onion.
Put the cucumber, radishes and green onion together in a bowl large enough to stir without spilling.
Add the sour cream and mix well, until the vegetables are lightly and evenly coated.
Sprinkle in the salt, starting with a little, and mix again. Taste and add more if the salad needs it.
Serve right away while the vegetables are still crisp.
Make it personal.
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