Cucumber-Radish Salad With Crème Fraîche, Dill And Mint Recipe

Recipe By Slurrp

This refreshing cucumber-radish salad is a perfect side dish for any summer meal. The combination of crisp cucumbers, spicy radishes, creamy crème fraîche, and fragrant dill and mint creates a burst of flavors and textures. The salad is light, tangy, and packed with vitamins and minerals. It's a great way to cool down on a hot day and add some freshness to your plate.

4.2
27 Rating -
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Vegdiet
1hr 45minstotal
1hr 45m.total
Cucumber-Radish Salad With Crème Fraîche, Dill And Mint
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Ingredients for Cucumber-Radish Salad With Crème Fraîche, Dill And Mint Recipe

  • 0.33 Cucumbers, Thinly Sliced
  • 0.17 bunch Radishes, Thinly Sliced
  • 0.08 cup Creme Fraiche
  • 0.33 tablespoon Fresh Dill, Chopped
  • 0.33 tablespoon Fresh Mint, Chopped
  • As required Salt And Pepper To Taste
  • as needed Optional: Additional Dill And Mint Leaves For Garnish

Directions: Cucumber-radish Salad With Crème Fraîche, Dill And Mint Recipe

Cooking Directions

  • STEP 1.Start by thinly slicing the cucumbers and radishes. You can use a mandoline or a sharp knife for this.
  • STEP 2.In a large bowl, combine the sliced cucumbers and radishes.
  • STEP 3.In a separate small bowl, whisk together the crème fraîche, dill, mint, salt, and pepper.
  • STEP 4.Pour the dressing over the cucumber and radish mixture and toss gently to coat.
  • STEP 5.Let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld together.
  • STEP 6.Serve the cucumber-radish salad chilled and garnish with additional dill and mint leaves, if desired.

Cooking Tips

  • For a creamier dressing, you can add a tablespoon of mayonnaise to the crème fraîche mixture.
  • If you prefer a spicier salad, you can add a pinch of red pepper flakes or a few drops of hot sauce.
  • This salad is best served immediately, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • Serve the salad chilled as a side dish or as a light lunch on its own.
  • This salad pairs well with grilled meats, fish, or as a topping for tacos or sandwiches.
Nutrition
value
29
calories per serving
< 1 g Fat< 1 g Protein4 g Carbs1 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    < 1g
  • Carbs
    4g
  • Fiber
    1g

MacroNutrients

  • Carbs
    4g
  • Protein
    < 1g
  • Fiber
    1g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    80mg
  • Iron
    < 1mg
  • Vitamin A
    < 1mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    11mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    7mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    16mg
  • Manganese
    < 1mg
  • Phosphorus
    22mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp