Ingredients with Measurements:
- 2 medium cucumbers, peeled and thinly sliced
- 1/4 cup grated horseradish
- 1/4 cup white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/4 cup olive oil
- Salt and pepper to taste
- 2 tablespoons chopped fresh dill
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the sliced cucumbers and grated horseradish.
2. In a separate bowl, whisk together the white wine vinegar, Dijon mustard, honey, and olive oil until well combined.
3. Pour the dressing over the cucumber mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Just before serving, sprinkle with chopped fresh dill.
10 minutes preparation, 30 minutes chilling time
Temperature: Refrigerate until ready to serve
Serving size: 4 servings
Nutritional information:
- Calories: 130
- Fat: 11g
- Carbohydrates: 7g
- Protein: 1g
- Fiber: 1g
- Sugar: 5g
- Sodium: 190mg
Substitutions for ingredients:
- Apple cider vinegar or red wine vinegar can be used instead of white wine vinegar.
- Maple syrup or agave nectar can be used instead of honey.
- Fresh parsley or cilantro can be used instead of dill.
Variations:
- Add sliced red onion or chopped scallions for extra flavor and crunch.
- Use spiralized or julienned carrots or zucchini instead of cucumbers.
- Add a sprinkle of red pepper flakes for a spicy kick.
Tips and tricks:
- Use a mandoline or a sharp knife to slice the cucumbers thinly and evenly.
- To make the salad ahead of time, prepare the dressing and cucumber mixture separately, then combine just before serving.
- For a creamier dressing, whisk in 1/4 cup of Greek yogurt or sour cream.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a glass bowl or on a platter for a colorful and refreshing presentation.
Garnishes:
- Sprinkle with additional chopped fresh dill or parsley before serving.
Pairings:
- This salad pairs well with grilled chicken, fish, or steak.
Suggested side dishes:
- Serve with a side of roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the salad is too tangy, add a little more honey or a pinch of sugar to balance the flavors.
Food safety advice:
- Make sure to wash and dry the cucumbers thoroughly before slicing.
- Store any leftover salad in the refrigerator and discard after 2 days.
Food history:
- Horseradish has been used for centuries as a medicinal herb and a condiment in many cultures.
- Cucumbers are believed to have originated in India and have been cultivated for over 3,000 years.
Flavor profiles:
- This salad is tangy, slightly sweet, and has a spicy kick from the horseradish.
Serving suggestions:
- Serve as a side dish or as a light lunch with a piece of crusty bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Tangy, Spicy, Refreshing, Herbal, Zesty