This Radish Cucumber Salad is a simple, bright, zesty, and refreshing vegetable appetizer or side dish made with radishes, cucumber, green onion, dill, and mint in a creamy, tangy, lemony dressing. It pairs well with meat, chicken, or fish, making it a quick and easy addition to any warm-weather meal.
This radish cucumber salad with creamy dressing is the perfect blend of simplicity, convenience, and fresh flavor. With just a handful of basic ingredients and 20 minutes of your time, you’ll have a delicious and refreshing salad ready to serve!
You may also want to try this Polish Cucumber Salad or Cucumber Tomato Salad with Mint , which are both also refreshing and delicious!
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RADISHES BASICS
RADISHES add a crisp texture and a pop of color to salads. This crunchy, peppery cruciferous vegetable comes in a variety of shapes, sizes, and vibrant colors—red, purple, white, pink, yellow, and even black. The most common types are the small, round red radishes and the slightly longer red-and-white French breakfast radishes. They are available all year round and are usually milder in the spring. When buying radishes, choose bunches with bright green, healthy-looking leaves—that’s a good sign they’re fresh. At home, store them in the salad drawer of your refrigerator for up to 4 days. If the leaves are still attached, remove them before storing to help the radishes stay crisp longer.
CUCUMBER BASIC FOR FRESH SALADS
Cucumbers can be smooth or ridged and come in various lengths. Whether you peel them is up to you, but if you don’t, be sure to wash them well—many are coated with wax to keep them shiny. Store them in the salad drawer of your refrigerator, and they’ll stay fresh for up to a week.
INGREDIENTS YOU WILL NEED FOR RADISH CUCUMBER SALAD
All you need are a few simple ingredients to make this radish cucumber salad.
- Radishes—The star of this salad, they provide a crisp texture, a slightly spicy flavor, and a pop of color. For a delicious, crisp, and crunchy salad, pick radishes that are firm without brown spots.
- Cucumber—Adds a refreshing, cooling crunch that balances the peppery bite of the radishes.
- Fresh Dill—Brings a vibrant, herby flavor that adds a refreshing lift to the salad.
- Green Onion—Brings a mild onion flavor and a bit of sharpness without overpowering the salad and a pop of color to this salad.
- Mint—Adds a refreshing, cool flavor and an aromatic touch to the salad.
- Creamy Dressing—Includes mayonnaise, sour cream, olive oil, garlic, lemon juice, salt, and pepper, mixed together to create the perfect light and refreshing dressing for this salad.
For the full list of ingredients and their amounts, check the recipe card at the bottom of this post.
HOW TO MAKE A RADISH CUCUMBER SALAD
Making this refreshing radish salad is easy. Here’s how to make it at home, step by step:
Prepare the vegetables. Rinse the radishes and cucumber under cold water to remove any dirt (if the radishes have greens attached, trim off the leafy tops and roots). Pat the vegetables dry, then use a mandoline slicer or sharp knife to slice them thinly into even rounds. Next, wash and chop the dill and green onions, and add them to a medium-large bowl along with the sliced vegetables and chopped mint.
Mix the dressing. In a small mixing bowl, whisk together the mayonnaise, sour cream, garlic, olive oil, and lemon juice. Season with salt and black pepper to taste. Whisk until smooth and well combined. If you prefer a tangier dressing, feel free to add more lemon juice. If you’d like a creamier dressing, you can add more mayonnaise.
Dress and serve. Pour the creamy dressing over the radishes, cucumber, and fresh herbs. Toss gently until the vegetables are well coated with creamy dressing. Add the chopped mint and toss lightly. Garnish with extra fresh dill, a squeeze of lemon, and a sprinkle of cracked black pepper.
NOTE: Once dressing is mixed with cucumbers, the cucumbers begin to release liquid, so the salad is best when eaten right away. Add the dressing just before serving to prevent the vegetables from becoming too watery.
RADISH CUCUMBER SALAD VARIATIONS AND SUBSTITUTIONS
- Greek Yogurt: If you’re not a fan of sour cream, you can easily substitute Greek yogurt in the dressing. It still adds creaminess with a slightly tangy flavor and makes the salad a bit lighter. Choose full-fat or 2% for the best texture and taste.
- Add protein: While this radish cucumber salad is a perfect side dish, you can turn it into a complete meal by adding some protein. Grilled chicken or hard-boiled eggs are tasty options that would make the salad more filling.
- Add some feta cheese: Crumbled feta brings a salty, creamy contrast to the crisp radish, cucumber, and fresh herbs. It pairs beautifully with the tangy dressing and adds extra flavor.
- Add some fruit: You can add some sliced strawberries, citrus fruits like orange or grapefruit, or even pomegranate seeds to bring a touch of sweetness and a pop of color to this refreshing salad.
- Add some crunch: Top the salad with toasted nuts or seeds, such as almonds, walnuts, pecans, or sunflower seeds, or roasted chickpeas.
STORAGE
Make ahead: Prepare and store the sliced vegetables and dressing separately in the refrigerator for up to one day. When ready to serve, simply pour the chilled dressing over the salad and toss to combine. Top with fresh dill, mint, and black pepper.
Store: To store the salad, transfer it to an airtight container and refrigerate for 1–2 days. As the cucumbers and radishes release water, the salad may become a little watery. Simply drain any excess liquid and give it a good stir to redistribute the dressing before serving.
MORE GREAT EASY SALAD RECIPES
- Sweet Corn Peach Salad
- Watermelon Feta Berry Salad
- Easy Greek Salad
- Red Cabbage Salad with Apple Orange and Peanuts
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*Nutritional information is automatically generated and should be considered as an estimate.
RADISH CUCUMBER SALAD
Equipment
- Mandoline slicer
- Cutting Board
- Kitchen Knife
- Glass Mixing Bowls
Ingredients
- 2 large bunch red radishes, thinly sliced (20 radishes)
- 1/2 English cucumber, thinly sliced or 2 mini cucumbers
- 1/4 cup chopped fresh dill (or 1/2 cup)
- 1/4 cup chopped fresh green onions
- 1 tablespoon fresh mint torn
For Creamy Dressing:
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon extra virgin olive oil cold-pressed
- 1 cloves of garlic peeled and finely minced
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon salt freshly ground black pepper to taste
Instructions
- Prepare the vegetables. Rinse the radishes and cucumber under cold water to remove any dirt (if the radishes have greens attached, trim off the leafy tops and roots). Pat the vegetables dry, then use a mandoline slicer or sharp knife to slice them thinly into even rounds. Next, wash and chop the dill and green onions, and add them to a medium-large bowl along with the sliced vegetables and chopped mint.
- Mix the dressing. In a small mixing bowl, whisk together the mayonnaise, sour cream, garlic, olive oil, and lemon juice. Season with salt and black pepper to taste. Whisk until smooth and well combined.If you prefer a tangier dressing, feel free to add more lemon juice. If you'd like a creamier dressing, you can add more mayonnaise.
- Dress and serve. Pour the creamy dressing over the radishes, cucumber, and fresh herbs. Toss gently until the vegetables are well coated with creamy dressing. Add the chopped mint and toss lightly. Garnish with extra fresh dill, a squeeze of lemon, and a sprinkle of cracked black pepper.
Notes
- A mandoline works well for slicing the vegetables very thinly—just be sure to wear cut-resistant gloves for safety.
- To maintain the best texture, don’t let the assembled salad with dressing sit for too long. The veg will start releasing liquid and becoming “soggy” over time.