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Author Notes: A shaved and marinated salad inspired by the marinated cucumber and onion recipes of so many Southern church cookbooks and community potluck dinners. I use this shaved salad as a complement to grilled or sauteed shrimp and scallops. It's easy, ingredients are easy to find and you can serve it up in a very refined way or in as more casual, last-minute meal. —Despina Yeargin
- 8 mini cucumbers, washed, ends cut off and shaved on the diagonal
- 4 large radishes, root end cut of and shaved. Use the stem end as a handy handle as you drive these over your mandoline.
- 1/8 of a large red onion, shaved. Will equal about 1/3 cup.
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
- 3 tablespoons red wine vinegar
- 6 tablespoons extra-virgin olive oil
- 1 cup sour cream
- 1-2 teaspoons fresh dill or mint
- Shave all vegetables.
- Combine with salt, pepper and vinegar. Toss well and refrigerate for an hour.
- Remove from refrigerator just before serving. Toss, add remaining ingredients and toss again.
- Plate up using your pre-grilled or sauteed shrimp or scallops.
- NOTE: I like to cook the shrimp at the last minute, then plate each serving. In this way, I make sure that everyone gets enough of the refreshing dressing, which I use as a cold sauce against the warm or hot shrimp.
- OPTIONAL: Garnish with chopped, pitted Kalamata olives and Feta cheese for an interesting flavor twist. Takes me back to Greece...bite by bite!
- This recipe was entered in the contest for Your Best Shaved Salad