Low-Carb Radish and Cucumber Salad with Dill
Experience a refreshing burst of flavor with our Low-Carb Radish and Cucumber Salad with Dill. This dish is perfect for anyone following a ketogenic diet or looking for a healthy, low-carb option.
Servings 4 servings
Calories 125kcal
Equipment
- Large mixing bowl
- Small mixing bowl
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients
- 1 cup Radishes thinly sliced
- 1 large Cucumber thinly sliced
- 2 tbsp Fresh dill chopped
- ¼ cup Sour cream
- ¼ cup Mayonnaise
- 1 tbsp Apple cider vinegar
- ½ tsp Garlic powder
- ½ tsp Salt or to taste
- ¼ tsp Black pepper freshly ground
Instructions
- Begin by thoroughly washing the radishes and cucumber. Thinly slice the radishes and cucumber into bite-sized pieces and place them in a large mixing bowl.
- In a separate small bowl, combine the sour cream, mayonnaise, apple cider vinegar, garlic powder, salt, and freshly ground black pepper. Mix until you have a smooth, creamy dressing.
- Pour the dressing over the sliced radishes and cucumber in the mixing bowl.
- Add the chopped fresh dill to the bowl with the vegetables and dressing.
- Gently toss the salad until the vegetables are evenly coated with the dressing and the dill is distributed throughout.
- Taste the salad and adjust the seasoning with additional salt and pepper if needed.
- Serve immediately, or for enhanced flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Notes
To make this dish dairy-free, you can substitute the sour cream and mayonnaise with dairy-free alternatives.
For an extra crunch, consider adding chopped nuts or seeds.
This salad can be stored in an airtight container in the refrigerator for up to 2 days, making it a great make-ahead dish for meal prep.
Nutrition
Calories: 125kcal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Fiber: 2g | Net Carbs: 2g