Creamy Cucumber Salad With Radish, Lemon Zest & Mint

4
Servings
30m
Prep Time
0m
Cook Time
30m
Ready In


"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 recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

Related

dienia b

loved this

review by:
(10 Jul 2015)

Felix4067

I loved this! I ended up having to use dried mint because my fresh was not as fresh as I thought, but this still came out wonderfully! The combination of flavours is perfect. I layered the cucumber between paper towels and just left it on the counter, and it's how I'm going to do it from now on. I'll be making this one again, definitely!

review by:
(28 Jul 2014)

QueenBea

This is a great tasting recipe that I will be making often. This was enjoyed by all who tried it here!! I did not have red onions so used regular which worked fine.

review by:
(22 Jul 2014)

Sue Lau

Excellent. The combination of lemon and mint is what sets this simple salad over the top.

review by:
(30 May 2014)

Derf "RIP" Forever in our Kitchen

a lovely refreshing crunchy salad! I used baby cucumbers so i didn't seed them and used yogurt in place of the sour cream, with splenda to replace the sugar. Loved the method, it made the cukes and onion lovely and crisp. The radish added a nice little bite and the mint was a perfect refreshing finish. This salad will be made often throughout the summer.

(9 Jun 2013)