Category

Fresh Salads

Category

This sour cream radish salad comes from Russia with love! It’s perfect for summer. Fresh, crunchy, and creamy…it goes well with burgers, steaks, fish, pork, chicken…you name it! It’s a great side for anything you grill. And it’s super easy to make.

You may or may not know this, but I was born and raised in the former Soviet Union, so I love Russian food, of course! Although Russians eat bread with just about everything, many of the Russian dishes are perfect for a keto or low carb, high fat diet — they’re filling and satisfying (think sour cream and mayonnaise). This salad is one of those dishes, and it’s quite delicious!

Russians also add cucumber and sometimes tomatoes when making this salad, however, since both of those fruits are high in lectins, I omit them in my cooking.

To make this salad Paleo-friendly and dairy-free, use extra-virgin olive oil instead of sour cream. Russians sometimes make this salad with sunflower oil, but as a seed oil, it’s not good for you, so use olive oil instead.

Watch how I make it. The written recipe is below.

Ingredients

1 bunch fresh radishes, sliced
1 green onion, chopped (green and white part)
1 tablespoon fresh dill, minced
1/4 cup plus 1 tablespoon sour cream (preferably organic from pasture-raised cows)
Salt to taste (I prefer Himalayan pink salt for its mineral content)
Freshly-ground black pepper to taste

Directions

  1. Place sliced radishes, chopped green onion, and minced dill into a salad bowl.
  2. Season with salt and pepper.
  3. Add sour cream.
  4. Mix together.
  5. Enjoy!

TIP
If you love onions as much as my husband does, feel free to add a second green onion to this recipe.

I hope you fall in love with Russian food!

The days are hot right now, which makes me want to eat light side dishes with my steaks, burgers, chicken, fish, or whatever protein I’m eating that day. One of the easiest side dishes to throw together is my tangy broccoli slaw.

Typically I’d add mayo to it, but not on a hot summer day. My love Joel, The Grillmaster, cooked up succulent grass-fed rib eyes to go with the slaw.

grilled rib eyes

This tangy, light, and crunchy broccoli slaw is super easy to make. It’s a perfect side dish for summer days.

Watch how I make it. The written recipe is below.

Ingredients

4 cups store-bought, pre-washed, pre-cut broccoli slaw
3 tablespoons extra-virgin olive oil
2 teaspoons apple cider vinegar (I like Bragg’s Raw, Unfiltered Apple Cider Vinegar)
Salt to taste (I prefer Himalayan pink salt for its mineral content)
Freshly-ground black pepper to taste

Directions

  1. Place broccoli slaw into a salad bowl.
  2. Add extra-virgin olive oil and apple cider vinegar.
  3. Season with salt and pepper.
  4. Toss together.
  5. Enjoy!

TIP
Feel free to add fresh herbs to your liking, such as parsley, cilantro, or any other.