Julia Koch
A chilled bowl of Cucumber Radish Salad is the kind of fresh, crisp dish that just shouts summer simplicity. With a creamy dressing that coats each bite of crunchy cucumber and peppery radish, it’s a go-to for light lunches, picnic spreads, or as a cooling counterpoint to grilled meats. Bright dill and scallions tie everything together with herbaceous zing.
Whether you’re pulling vegetables straight from the garden or scooping them up at the market, this salad is ready in minutes and looks stunning on the table. The contrasting textures and subtle tang make it versatile enough for weeknight dinners and weekend entertaining alike.
What Kind of Cucumbers and Radishes Work Best?
English cucumbers are the ideal choice because of their tender skins and low seed count. If using regular garden cucumbers, peeling and seeding them may improve the final texture. As for radishes, any crisp variety works, but red radishes add that beautiful pop of color. Slice both as thinly as possible to ensure even coating with the creamy dressing.
Ingredients for the Cucumber Radish Salad
Cucumbers – The foundation of the salad, providing crunch and a subtle, refreshing taste. Sliced thin for ideal texture.
Radishes – Bold and peppery, they contrast beautifully with the mild cucumbers and add vibrant color.
Scallions – These delicate green onions offer a mild kick and reinforce the salad’s brightness.
Fresh Dill – An herb that complements cucumber naturally, dill adds a summery aroma and flavor.
Sour Cream or Greek Yogurt – Forms the creamy base of the dressing. Sour cream gives it tang, while yogurt can make it a bit lighter.
Apple Cider Vinegar – Provides gentle acidity to lift and balance the creaminess.
Salt and Pepper – Essential for seasoning and enhancing all the other flavors.
How To Make the Cucumber Radish Salad
Step 1: Slice the Vegetables
Start by washing your cucumbers and radishes thoroughly. Using a mandoline or sharp knife, thinly slice the cucumbers and radishes into even rounds. Place them in a large mixing bowl. Slice the scallions finely and add them to the bowl as well.
Step 2: Prepare the Dressing
In a separate small bowl, combine the sour cream or Greek yogurt with the apple cider vinegar. Stir in salt and pepper to taste. Add chopped fresh dill and mix until smooth and evenly blended.
Step 3: Toss Everything Together
Pour the creamy dressing over the sliced vegetables. Gently toss using tongs or clean hands to ensure every piece is lightly coated. Let the salad chill in the refrigerator for at least 15–20 minutes to allow the flavors to meld.
Step 4: Garnish and Serve
Before serving, give the salad a final stir and garnish with extra dill or a few thinly sliced radishes on top. Serve cold as a refreshing side or light lunch.
How to Serve and Store This Salad
Cucumber Radish Salad is best served chilled, making it an ideal side dish for warm weather meals. Pair it with grilled chicken, seafood, or simple sandwiches. Its cool, crisp texture and creamy tang make it a refreshing complement to spicy or smoky dishes.
For storage, cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 2 days. Keep in mind that the vegetables will release moisture over time, so a quick stir before serving helps redistribute the dressing.
Frequently Asked Questions
How thin should I slice the vegetables?
Thinner is better. Aim for slices about 1/8 inch thick to ensure they soak up the dressing and stay crisp.
Can I make this ahead of time?
Yes, but for the best texture, assemble no more than a few hours in advance. You can slice the vegetables and mix the dressing separately, combining just before serving.
What if I don’t have fresh dill?
Dried dill can be used in a pinch, though the flavor won’t be as bright. Use about 1/3 the amount of dried dill in place of fresh.
Can I use mayonnaise instead of sour cream or yogurt?
You can, but the flavor and texture will change. Mayonnaise gives a richer, more traditional slaw-like feel.
Are there any good add-ins?
Absolutely. Try adding thinly sliced red onion, crumbled feta, or a handful of chopped fresh herbs like parsley or mint for extra flair.
Want More Salad Ideas?
You might also like the Italian Grinder Salad, a bold and hearty option with deli meats and zesty dressing. Or try the California Spaghetti Salad, perfect for potlucks and summer gatherings.
For cozy options that still pack greens, the Hearty Tuscan Bean Soup or Creamy Broccoli Cheddar Soup are always reliable.
If you’re a fan of pasta-based salads, the Delicious Beef Bowtie Pasta adds richness and comfort in every bite.
Pin and Tell Me How Yours Turned Out
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If you make it, I’d love to hear what you thought. Did you go heavy on the dill? Add any extras? Leave a comment below and let me know how it turned out. I’m always curious to see how others put their own twist on it.
Cucumber Radish Salad
- Total Time: 30 minutes
- Yield: Serves 4
Description
A fresh, crunchy, and creamy salad featuring thinly sliced cucumbers and radishes tossed in a tangy sour cream dressing with dill and scallions. Perfect for a quick side or a light, cooling appetizer.
Ingredients
2 large cucumbers, thinly sliced
6 radishes, thinly sliced
2 scallions, finely chopped
1/4 cup fresh dill, chopped (plus more for garnish)
1/2 cup sour cream or Greek yogurt
1 tablespoon apple cider vinegar
Salt and pepper to taste
Instructions
- Wash and thinly slice the cucumbers and radishes. Add them to a large bowl.
- Chop scallions and add to the bowl.
- In a small bowl, mix sour cream (or yogurt), apple cider vinegar, salt, pepper, and dill until smooth.
- Pour dressing over vegetables and toss gently to coat.
- Chill for at least 15–20 minutes before serving.
- Garnish with extra dill or radish slices if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
