This Vegetable Salad is not just ordinary Salad. Its made out of garden-fresh ripe vegetables that are full of flavors, and my dad is the one who thought of this perfect combination! He flew from East Coast for my sister’s wedding this summer, and we had some great time exploring our beautiful Northwest outdoors, as well as enjoying some time in the kitchen. My dad is one of those men who loves to cook!
I’ve been re-creating Dad’s Vegetable Salad ever since summer. Even though the ripened under the sun veggies are the best, they can be found in supermarkets year round, so you can enjoy this healthy Vegetable Salad anytime.
- 4 medium or 2 large cucumbers
- 4 medium tomatoes
- 1 daikon radish
- 1 bunch fresh dill
- salt/pepper to taste
- 2-3 tablespoons sunflower oil
When choosing daikon radish, make sure that its firm and has crisp roots. This vegetable was often overlooked by me, well… not anymore! It is very low on calories, fat free, and a good source of vitamin C.
Most European Markets carry Sunflower Oil. Choose a cold press kind that actually smells like sunflower. If you cannot find a sunflower oil, use any oil you’d like. Sunflower oil has an authentic flavor and used often in Eastern European cuisine.
Start with washing your vegetables. Peel daikon radish and cucumbers. Shred daikon radish. Cut cucumbers and tomatoes in quarter circles (if using larger veggies), or in half circles (if using smaller veggies). Chop the dill.
Add a pinch of salt, some pepper, dress with sunflower oil, and mix everything together.