Crunchy Pickled Salad

• 2 pounds Persian Cucumbers
• 1/2 pounds Radishes (red Or White)
• 1/2 White Cabbage, Shredded
• 1/2 cups Fresh Minced Dill
• 6 Tablespoons White Wine Vinegar, Or More To Taste
• 1/2 cups Extra Virgin Olive Oil
• 2 teaspoons Salt (or More To Taste)

1. Slice the cucumbers into small rounds about 1/4 inch thick.
2. Do not peel them.
3. Discard stems.
4. Remove the leaves from the radishes and slice them into thinner rounds.
5. Place the cucumbers and radishes in a salad bowl along with the shredded white cabbage.
6. In a small bowl, whisk together fresh minced dill, white wine vinegar, olive oil and salt.
7. Add more vinegar to taste for a more pickled flavor, and/or more salt if desired.
8. Pour the dressing over the salad and toss to blend.
9. Refrigerate the salad for 30 minutes to let the flavors marinate.
10. Serve cold.
11. If you use red radishes, the red color may bleed a little and cause the turnips to turn pink.
12. This does not affect the flavor of the salad, but if it bothers you, use white radishes instead.

cucumbers, white cabbage, dill, white wine vinegar, olive oil, salt

Taken from tastykitchen.com/recipes/salads/crunchy-pickled-salad/ (may not work)