Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1 bunch of radishes, thinly sliced
- 1/2 cup sour cream
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- Salt and freshly ground pepper, to taste
- 1 tablespoon olive oil (optional for added richness)
- Chives, chopped for garnish
If you prefer a lighter dressing, you can substitute Greek yogurt for sour cream. For a different flavor profile, try adding a teaspoon of Dijon mustard to the dressing.
Instructions
- Begin by washing the cucumbers and radishes thoroughly. I always remember Mama Lou’s meticulous attention to cleaning vegetables; she believed it was the first step to a great meal.
- Thinly slice the cucumbers and radishes. You can use a mandoline slicer for uniform slices, which Mama Lou swore by to ensure even marination.
- In a large mixing bowl, combine the sour cream, fresh dill, lemon juice, sugar, salt, and pepper. Stir until well mixed. Adjust seasoning according to your taste, as Mama Lou would say, “Trust your palate.”
- Add the sliced cucumbers and radishes to the bowl with the dressing. Gently toss to coat the vegetables evenly.
- If using, drizzle with a tablespoon of olive oil for extra richness and toss again.
- Transfer the salad to a serving bowl and garnish with chopped chives.
- Let it chill in the refrigerator for at least 15 minutes before serving. This was Ouma’s favorite part; she would sneak tastes every now and then to ensure it was perfect.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
