Creamy Cucumber Salad With Radish, Lemon Zest & Mint
Recipe: #9138
April 19, 2013
Categories: Salads, Vegetable Salad, Side Dishes, Cucumber, Radish, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"A wee bit different salad. And oh, the flavours are so well blended. Be sure to let the cucumbers sit for the full 20 minutes before folding into the dressing. This salad will hold for 24 hours."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (239.2 g)
- Calories 104.1
- Total Fat - 5.3 g
- Saturated Fat - 2.9 g
- Cholesterol - 22.1 mg
- Sodium - 220.5 mg
- Total Carbohydrate - 7.2 g
- Dietary Fiber - 1.3 g
- Sugars - 3.1 g
- Protein - 6.9 g
- Calcium - 75.9 mg
- Iron - 0.7 mg
- Vitamin C - 7.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Spread cucumber slices in single layer on paper towel–lined baking sheet; refrigerate for 20 minutes.
Step 2
Combine onions and vinegar in bowl and let sit for 20 minutes.
Step 3
Whisk sour cream, mint, zest, sugar, and 1/2 teaspoon salt together in large bowl. Add cucumbers, radishes, and onion-vinegar mixture, and toss to combine.
Step 4
Season with salt and pepper to taste.
Tips
No special items needed.
5 Reviews
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