Spring Salad

The salad with the first young herbs, radishes and young cabbage is a real seasonal dish that pleases us for a short period in spring and early summer, the rest of the time this salad is ordinary, country-style, very easy to prepare - a salad with radishes, potatoes and herbs.

Ingredients

• half a head of young cabbage
• 1 bunch (8-10 pieces) radish
• 4 young cucumbers
• 1 medium bunch of green onions
• 1 small bunch of dill
• 3 eggs
• 4 tbsp. l. sour cream or yogurt
• 2 tbsp. l. sunflower oil
• 1 tsp horseradish or mustard, optional
• salt, freshly ground black pepper

Directions

1. Chop the cabbage very thinly. If the straw is too long, cut it into several pieces.
2. Finely chop the dill and green onions, mix with cabbage, add a little salt and shake the mixture with your hands.
3. Put eggs in cold water, bring to a boil, cook for 9 minutes. Crack the shell, place the eggs in cold water for 5 minutes. Then clean and chop coarsely.
4. Remove the tails from the radish, crush each radish with a heavy object (such as the bottom of a sturdy cup) and cut into 2-3 pieces. If the radish has fresh green leaves, add them to the salad, finely chop and mix with the cabbage.
5. Cucumbers, without peeling, cut into circles or halves of circles. Mix curdled milk (sour cream) with sunflower oil. Add horseradish or mustard if desired.
6. Combine all prepared ingredients, add dressing, season with salt and pepper, stir quickly and serve immediately.