Ingredients
Vegetables
- 2 cups thinly sliced cucumber
- 1 1/2 cups thinly sliced radish (about 1 bunch)
- 2 stalks green onions (chopped)
- 1 tbsp fresh dill (chopped)
Dressing
- 1/4 cup mayonnaise (dairy-free if desired)
- 2 tbsp white balsamic vinegar (or apple cider vinegar)
- 1 garlic clove (minced)
- 1/2 tsp sea salt (or more to taste)
- 1/8 tsp ground black pepper
- Optional: coconut sugar or sugar (to taste, omit for Whole30)
Instructions
- Prepare the vegetables: In a large mixing bowl, combine the thinly sliced cucumbers, radishes, chopped green onions, and freshly chopped dill. This creates a crisp and colorful vegetable base for the salad.
- Make the dressing: In a separate small bowl, whisk together the mayonnaise, white balsamic vinegar, minced garlic, sea salt, and black pepper until smooth and creamy. Add optional coconut sugar or sugar if you prefer a touch of sweetness.
- Combine salad and dressing: Pour the prepared dressing over the mixed vegetables. Stir gently but thoroughly to ensure all the vegetables are evenly coated with the creamy dressing.
- Chill and serve: Cover the salad and chill it in the refrigerator for at least 1 hour. This allows the flavors to meld together beautifully. Before serving, taste and adjust seasoning as needed by adding more salt or sugar according to your preference.
Notes
- For a Whole30-compliant version, omit the sugar or any sweeteners.
- Use a dairy-free mayonnaise to keep the salad totally dairy-free and vegan-friendly.
- The salad is best served chilled but can be enjoyed immediately if needed.
- Feel free to add fresh herbs like parsley or chives for extra flavor variations.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Dairy-Free
