📍 Where this dish comes from: Tel Aviv, Israel · Neve Tzedek
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Cucumber and Radish Salad, Dill Vinaigrette, plated and ready to serve

This is a genuinely refreshing, crisp side dish, leaning on dill’s prominent role across Ashkenazi cooking to tie together two simple, crunchy vegetables.

What You’ll Need

Cucumber and Radish Salad, Dill Vinaigrette

Thinly sliced cucumber and radish tossed in a bright, dill-forward vinaigrette.

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Prep Time: 10

Total Time: 10

Course: Salad

Cuisine: Jewish

Servings: servings

Calories: 80kcal

Ingredients

2 cucumbers thinly sliced
1 bunch radishes thinly sliced
3 tbsp olive oil
2 tbsp apple cider vinegar
2 tbsp fresh dill chopped
Salt and black pepper to taste

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Instructions

Combine cucumber and radish slices in a bowl.
Whisk together olive oil, vinegar, dill, salt, and pepper.
Pour dressing over the vegetables and toss well.
Let sit 10 minutes before serving to allow the flavors to meld.

Nutrition

Serving: 1serving | Calories: 80kcal | Protein: 1g | Fat: 7g | Fiber: 1g

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Cooking Cucumber and Radish Salad, Dill Vinaigrette in the kitchen

Health Benefits

Cucumber and radish both provide hydration and fiber at a very low carb cost.
Fresh dill contributes flavor and antioxidants without any added sodium.
A naturally light, pareve side that pairs with virtually any main course.