Ukranian Cucumber Salad

Adapted from the Veselka cookbook


2 medium cucumbers, peeled and thinly sliced

1 bunch radishes, washed with tip and stem cut off, thinly sliced

1/2 onion, thinly sliced and pickled (for me this means soaked in a tablespoon or two of red vinegar in the fridge for two days)

1/2 cup sour cream

Salt and pepper, to taste


Do like you’d do with any salad—toss, and serve.  Feel free to add the sour cream a little at a time to get your preferred amount of dressing.

In Veselka’s version of the salad, there is dill, and no onion.  I nibbled on a sour cream-dipped cucumber before adding the onions, and I have to say it was divine—creamy and mild.  So if you feel like going a different route, I recommend highly recommend just omitting the onion and adding dill or another fresh herb.