Shared by Sasha Shor
Salat Iz Riddiski (Radish Salad)
Yield: 8 servingsNo Russian meal is complete without salads. During the summers in Nashville, salads were made with the vegetables Sasha Shor's mother and grandfather grew in their backyards. Before heading to the mountain, whole vegetables were always picked and packed, so the salads could be made just before eating.
This recipe was shared by Sasha Shor. Read more about her family in "The Russian Picnic Tradition a Family Smuggled Out of the USSR" and try her recipes for shashlik (Georgian-style lamb shish kebabs), okroshka (chilled kefir soup), and kislyi arbuz (fermented pickled watermelon).
Family Journey
Kishinev, MoldovaNashville
New York City
Ingredients
- 2 tablespoons sour cream
- 1 tablespoon mayonnaise
- 1 tablespoon white vinegar
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 2 large bunches radishes, thinly sliced
- 3 persian or kirby cucumbers or 1 medium English, halved lengthwise and thinly sliced
- 3 scallions, thinly sliced, green & white parts (reserve a spoonful for garnish)
- ¼ cup freshly chopped dill
- ¼ cup freshly chopped parsley
Preparation
Step 1
In a small bowl, combine the sour cream, mayonnaise, white vinegar, salt and pepper. Set aside.
Step 2
In a large bowl, combine radishes, cucumbers, scallions, dill, and parsley. Mix well.
Step 3
Add dressing and mix to incorporate right before serving. Garnish with thinly sliced scallion.
Step 4
Chef's Note: Adding the dressing too far in advance will cause the juices in the cucumber and radish to run and make the salad too watery.
