This Ukrainian radish salad recipe inspired me to make the following adaptation:
2 cups of thinly sliced French Breakfast radishes
1 tbsp chopped fresh dill
1 tbsp chopped onion
1 minced clove of garlic
1 tsp olive oil
1/4 cup light sour cream
1/8-1/4 tsp cayenne ( I used 1/4 tsp, but found it a little overpowering, so I’ll reduce the amount to 1/8 tsp if I make this salad again)
1/4 tsp sweet Spanish paprika
1/4 tsp of salt
Mix ingredients in a bowl. Cover and refrigerate a few hours, stirring occasionally. Serve.
This variation of Ukrainian radish salad was ok, although it was quite garlicky, and fairly spicy. I’m not sure I liked the combination of cayenne with dill and sour cream. Would probably reduce/omit the garlic and/or cayenne in the future.