Crunchy Pickled Salad
A refreshing, tangy-crunchy salad of cucumbers, radishes, and cabbage with fresh dill zing.
Allowed for Ideal Protein phases 1 to 3.
Serving size
6
Ingredients
- 2 lb. Persian Cucumbers, Thinly sliced
- ½ lb. Radishes (Red or White)
- ½ White Cabbage, Shredded
- ½ cup Fresh Minced Dill, Minced
- 6 tbsp. White Wine Vinegar
- ½ cup Extra Virgin Olive Oil
- To taste Salt
Preparation
Step 1
In a large bowl, combine the sliced cucumbers, radishes, shredded cabbage, and minced dill.
Step 2
In a small bowl, whisk together the white wine vinegar, olive oil, and a pinch of salt.
Step 3
Pour the dressing over the vegetables and mix everything well.
Step 4
Let the salad sit in the fridge for at least 30 minutes to develop the pickled flavor.
Step 5
Give it a final stir before serving. Enjoy cold and crunchy!
