A cold crunchy side
Cucumber, Radish and Dill Salad for Two
Thin cucumber and radish slices give a grilled dinner something cool and sharp. Keep the dressing separate until serving so the vegetables do not spend the afternoon sitting in liquid.
- Makes
- 2 side portions, about 1 cup each
- Preparation
- About 10 minutes
- Cooking or chilling
- No cooking
Get everything ready
Ingredients
2 side portions, about 1 cup each
What you need
Knife, cutting board, serving bowl and a small covered jar.
Time to cook
Method
Slice the vegetables
Wash the cucumber and radishes under running water. Trim their ends. Slice the cucumber into thin half moons and the radishes into thin rounds. Put in a clean serving bowl with the dill.
Mix the dressing
Shake the vinegar, oil, sugar, salt and pepper in a small covered jar until the sugar dissolves. Keep the dressing separate from the vegetables until the meal is ready.
Chill if preparing ahead
Cover both containers and refrigerate at 40°F or below until serving. This is a cold side, so keep it out of the raw meat preparation area.
Dress and serve
Pour the dressing over the vegetables and toss. Divide into two portions. Serve the optional yogurt on the side, about 1 tablespoon per person, rather than mixing it into the whole bowl.
Before you make it
Serve after dressing
Cucumber releases liquid after it meets salt and vinegar. Dress just before eating for the crunchiest result. The amount in the bowl is two side portions rather than a large lunch.
Scale by full bowls
For six people, make three complete batches. Use a bowl with room to toss and keep the dressing separate until service.
Cooking times and serving counts are estimates. The planner rounds up to complete batches. When you multiply a batch, use additional pans or cook in stages rather than crowding the food.
Choose the setup
Use the meal planner to combine this two person side with a main. The cookout checklist includes cold storage and serving supplies.
Serving and leftovers
Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.
Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.
USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.
See USDA leftovers guidance for cooling, storage and reheating.