Dish of Cucumber & Radish Salad
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Cucumber & Radish Salad


Russia, Ukraine   -   Salat iz Ogurtsov i Rediski (Russia)   |   Salat z Ohirkiv ta Redys (Ukraine)
Serves:
Effort:
Sched:
DoAhead:  		 5 salad
**
30 min
Yes		 This refreshing appetizer salad is a fine alternative to the usual cucumber sour cream salads, and much less tart than plain vinegared cukes - makes 11 ounces.

10
1
10
------
3
1/4
1
1/4
------
oz
t
oz
---

c
c
t
---
Cucumbers (1)  
Salt (2)
Radishes (3)
-- Dressing
Scallions
Dill, fresh
Sour Cream
Pepper
-----------------
Make   -   (30 min)
  1. Slice CUCUMBERS thin. If they are standard green blimps, peel them first, cut in half lengthwise and seed before slicing. Mix with 1-1/2 t salt and let stand for 20 minutes or so. Rinse, drain very well and pat dry with paper towels.
  2. Slice RADISHES thin. They will be much easier to cut if you leave about 3/4 inch of stems to hold them by.
  3. Chop SCALLIONS (or Shallots) fine. Chop DILL small. Mix together all Dressing items.
  4. Stir in Cucumbers and Radishes.
  5. Serve chilled.
NOTES:

  1. Cucumbers:

      If possible use Persian, Japanese, or similar cucumbers that don't need peeling or seeding. If all you have is the standard waxed green blimps, you'll have to peel and seed them, and then weight them. For details see our Cucumbers page.

  2. Salt:

      This salting is so the cukes won't bleed water in the salad. If the salad will be served and eaten immediately, you can skip the salting, but you will need a little salt in the dressing.

  3. Radishes:

      These can be either Red or White Radishes. Russian Black Radishes would be a bit sharper.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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