Shaved Radish, Cucumber & Onion Salad

By • May 17, 2016 1 Comments

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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


Serves 4

  • 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
  1. Shave all vegetables.
  2. Combine with salt, pepper and vinegar. Toss well and refrigerate for an hour.
  3. Remove from refrigerator just before serving. Toss, add remaining ingredients and toss again.
  4. Plate up using your pre-grilled or sauteed shrimp or scallops.
  5. 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.
  6. OPTIONAL: Garnish with chopped, pitted Kalamata olives and Feta cheese for an interesting flavor twist. Takes me back to Greece...bite by bite!

More Great Recipes: Vegetables|Entrees|Salads|Cucumbers