1½teaspoons pure maple syrup(Vermont maple, ideally!)
1½teaspoonswhite vinegar
½teaspoon salt
¼teaspooncurry powder
¼teaspoonred pepper flakes
Pinch of black pepper
Garnish: chopped chives and lemon zest (optional)
Instructions
Prep the veggies:
Slice the ends off the cucumbers, then cut them into thin slices (about ⅛-inch thick) using a sharp knife or mandoline slicer. Put the slices in a large mixing bowl.
Slice the radishes into thin circles (⅛-inch thick) with a knife or mandoline. Add them to the bowl.
Remove the white ends and ragged tops from the scallions. Slice them into thin circles and add them to the bowl.
Use your hands or a spoon to toss the veggies together.
Make the dressing:
Put the oil, lemon juice, sour cream, maple syrup, vinegar, salt, curry powder, red pepper flakes, and black pepper into a mason jar with a lid.
Shake the jar vigorously to mix the dressing. (You could also whisk it together in a small bowl.)
Finish the salad:
When you're ready to serve the salad, pour the dressing over the veggies in the bowl. Use a spoon to gently toss the veggies in the dressing.
Garnish the top of the salad with chopped chives and lemon zest. Serve the salad immediately.
Cover any leftover salad with plastic wrap and store it in the fridge for up to 2 days.
Notes
Once tossed in the dressing the vegetables will begin to soften, and some red from the radishes will begin to turn the dressing pink. That's why I like to wait until right before serving to add the dressing to the bowl.
If you're hoping to make this salad in advance, you can always store the prepared vegetables covered in a bowl, and the dressing mixed in a mason jar in the fridge for a day or two. Combine the ingredients just before serving.