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–+ servings
Full of crisp radishes and cucumbers, tossed in a creamy dressing with fresh dill, green onions, and mint.

RADISH CUCUMBER SALAD

Anna | The Tasty Chapter
This classic Radish Cucumber Salad is a light, creamy side dish made with crisp veggies, fresh herbs, and a touch of citrus. It’s quick to make and pairs perfectly with grilled meats or a slice of crusty bread—just right for spring and summer.
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Prep Time 20 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Polish
Servings 4
Calories 20 kcal

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. 

Nutrition

Calories: 20kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gCholesterol: 1mgSodium: 8mgPotassium: 118mgFiber: 1gSugar: 1gVitamin A: 360IUVitamin C: 10mgCalcium: 21mgIron: 0.5mg
Keyword Cucumber, Radish, Radish Cucumber Salad
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