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Cucumber Radish Salad

This refreshing and creamy Cucumber Egg Radish Salad Recipe is a unique option to serve alone or as a side at your next summer barbecue. The creamy texture of the eggs and mayonnaise combined with the crunch of cucumber and the kick of flavor in the radishes make it a unique and delicious side. 
Course Side Dish
Cuisine Ukrainian
Prep Time 20 minutes
Total Time 20 minutes
Servings 8
Calories 141kcal
Author Dina

Ingredients

  • 5 eggs
  • 2 bunches of radish
  • 1 large cucumber
  • 2 green onions
  • 2 Tbsp fresh dill chopped
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • Salt & pepper to taste

Instructions

  • Place the eggs into a pot or saucepan and fill with water. (About 1 inch above the eggs) bring the water to a boil. Once it's boiling turn the heat off and cover the eggs with a lid for 15 minutes. Remove the eggs and transfer them to a bowl filled with cold water and ice. Let the eggs sit in the cold water until they've cooled. Peel the eggs and chop them up.
  • Slice the cucumber and radish, then chop the green onion and dill.
  • Place all of the chopped ingredients into a large bowl.
  • Mix the mayonnaise and sour cream and stir it into the salad. Then season with salt and pepper to taste. Serve immediately.

Notes

  • Don't overcook your eggs- Using an ice bath will stop the cooking process so your eggs don't become rubbery. They're also cold enough to peel after only a few minutes.
  • Slice the radish thinly- Raw radish has a very strong taste, so slice it thinly so it doesn't overwhelm the other ingredients.
  • Cut the vegetables the same size- Keep the cucumbers and radishes about the same size when you chop them so each bite gets a little of both.

Nutrition

Calories: 141kcal | Carbohydrates: 7.5g | Protein: 4.7g | Fat: 10.8g | Saturated Fat: 3.5g | Cholesterol: 112mg | Sodium: 312mg | Fiber: 0.9g | Sugar: 2.4g