Ingredients

The following ingredients have 9 Servings
  • 2 pounds Persian cucumbers
  • 1/2 pound radishes (red or white)
  • 1/2 white cabbage, (shredded)
  • 1/2 cup fresh minced dill
  • 6 tablespoons white wine vinegar ((or more to taste - use a gluten free vinegar to make GF))
  • 1/2 cup extra virgin olive oil ((choose a mild-flavored olive oil for best results))
  • 2 teaspoons salt ((or more to taste))

Instruction

  • Slice the cucumbers into small rounds about ¼ inch thick. Do not peel them. Discard stems.
  • Remove the leaves and stems from the radishes and slice them into thin rounds.
  • Place the cucumbers and radishes in a salad bowl along with the shredded white cabbage.
  • In a small bowl, whisk together fresh minced dill, white wine vinegar, olive oil and salt. Add more vinegar to taste for a more pickled flavor, and/or more salt if desired.
  • Pour the dressing over the salad and toss to blend.Refrigerate the salad for 30 minutes to let the flavors marinate. Serve cold.
  • If you use red radishes, the red color may “bleed” a little and cause the radishes to turn pink. This does not affect the flavor of the salad, but if it bothers you, use white radishes instead.