This refreshing cucumber salad combines fresh vegetables and herbs with a creamy dressing for a delightful side dish.
Slice the cucumbers, tomatoes, and radishes into thin rounds and place them in a medium bowl.
Use a mandoline slicer for even and thin slices.
Chop the parsley and green onions finely and add them to the bowl with the vegetables.
Chop the herbs just before adding to preserve their freshness.
In a small bowl, whisk together the sour cream, Dijon mustard, dill weed, white wine vinegar, milk, salt, and white pepper until smooth.
Taste the dressing and adjust the seasoning to your preference.
Pour the dressing over the vegetables and toss gently to coat evenly.
Toss gently to avoid breaking the vegetables.
Cover the salad and refrigerate for at least one hour to allow the flavors to meld.
Refrigerating the salad enhances the flavor and texture.
Serve the salad chilled, garnished with additional dill or parsley if desired.
Serve in a chilled bowl to keep the salad fresh longer.
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