_ Ingredients
2.5 lbs cucumbers
0.5 lb radishes (white or red )
0.5 white cabbage
0.5 cup fresh minced dill
7 tbsp white wine vinegar
0.5 cup olive oil
1.5 tsp salt
_ Instructions
Slice the cucumbers into small rounds about ¼ inch thick. Do not peel
them. Discard stems.
Remove the leaves from the radishes and slice them into thinner rounds.
Place the cucumbers and radishes in a salad bowl along with the shredded white
cabbage.
n 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.
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