This is the salad I throw together when I want something light, crunchy, and refreshing but don’t feel like doing any real work. Three ingredients, a quick grate, a spoonful of sour cream, and that’s it. It’s the kind of thing you can eat any time of day without a second thought, and it’s basically free to make. I keep coming back to it whenever the weather’s hot.
- 1 medium daikon radish or a few regular radishes, about 12 oz
- 1 medium carrot
- a small handful of fresh dill, chopped
- 3 to 4 tablespoons sour cream
- salt to taste
Peel the radish and the carrot, then grate them both on the large holes of a box grater into a bowl. Sprinkle in a little salt and toss, then let it sit for a couple of minutes. The salt draws out a bit of moisture and softens the sharp bite of the radish just enough.
Add the chopped dill and the sour cream and mix everything together until it’s evenly coated. Taste and add a little more salt if it needs it.
That’s the whole thing. Serve it right away while it’s crisp and fresh. It’s light and crunchy with that nice cooling tang from the sour cream, and it goes with just about anything, grilled meat, a sandwich, or just on its own as a quick snack. Sometimes I add a grated apple for a touch of sweetness, or swap the sour cream for plain Greek yogurt to lighten it up. Either way it takes two minutes and never disappoints.
