October 04, 2016
Salads, Vegetable Salad, Vegetables,
Cucumber, Australian, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, One-Bowl Does it!, No-Cook, Quick Meals, Christmas, Easter, Entertaining, Picnic, Summer, Wedding, Refrigerator, Fat Free, Gluten-Free, Heart Healthy, Kosher, Low Calorie, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Spring more
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"This a lovely refreshing salad for a warm summers night.
Make a lovely side to almost anything. This goes especially well with fish.
Dill can be added instead of chives if preferred.
NOTE: The flavours of this dressing are to my liking and this is the combination I prefer, but feel free to play around with the dressing and change the honey, garlic, salt or pepper and suit it to your own tastes."
In a large bowl mix the cucumber, radish and spring onion together.
Whisk the vinegar, honey, garlic, half the chives, salt & ground pepper in a jug or shake mix in a glass jar with lid attached. You can adjust the taste with more salt or pepper.
Pour the dressing mixture over cucumber/radish and toss to coat.
Arrange on bowl or plate and garnish with the rest of the chives & refrigerate for 10-20 minutes before serving.
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