If you’re craving something bright, crunchy, and utterly refreshing, this Cucumber Radish Salad Recipe is an absolute must-try. It’s a simple yet stunning dish where the crispness of cucumbers meets the peppery bite of radishes, all brought together by a creamy, tangy dressing that dances on your taste buds. Whether you’re looking for a vibrant side or a light snack, this salad brings a burst of color and flavor that feels like sunshine on a plate.
Ingredients You’ll Need
Gathering these straightforward ingredients is the first step to crafting a salad that’s as delicious as it is easy. Each one plays a crucial role in delivering the perfect balance of textures, taste, and visual appeal, making this recipe shine from start to finish.
- Radishes: 10 trimmed and thinly sliced radishes add a peppery crunch that wakes up every bite.
- English cucumber: Thinly sliced for cool, juicy freshness that complements the radishes perfectly.
- Green onions: ¼ cup thinly sliced, providing a mild sharpness and vibrant green specks throughout.
- Fresh dill: For garnish, lending a fresh herbaceous note that elevates the dish.
- Sour cream: ¾ cup to create a luxuriously creamy base for the dressing.
- Mayonnaise: 2 tablespoons add richness and smoothness to the dressing.
- White wine vinegar: 2 tablespoons for a subtle tang that brightens every forkful.
- Garlic: 1 minced clove infuses gentle savory depth.
- Fresh dill (chopped): 2 tablespoons (or 1 teaspoon dried dill) folded into the dressing for aromatic flavor.
- Salt: ½ teaspoon to enhance all the natural tastes.
- Black pepper: ¼ teaspoon to add just the right hint of spice.
How to Make Cucumber Radish Salad Recipe
Step 1: Prepare the vegetables
Start by washing and trimming your radishes and cucumber. Then thinly slice them using a mandoline or a sharp knife, ensuring even, delicate slices. Don’t forget to thinly slice the green onions too, making sure to use both the white and green parts for that perfect flavor burst.
Step 2: Whisk the dressing
In a small bowl, combine the sour cream, mayonnaise, white wine vinegar, minced garlic, chopped dill, salt, and pepper. Whisk everything until it reaches a smooth and creamy consistency, blending all those lovely flavors together.
Step 3: Combine the salad ingredients
In a medium bowl, toss together your thinly sliced radishes, cucumber, and green onions. This trio forms the refreshing backbone of your salad.
Step 4: Dress the salad
Pour the prepared dressing over the vegetables, then gently toss everything to coat every slice evenly. Make sure not to mash the vegetables—just a gentle toss keeps all the crunch intact.
Step 5: Chill for best flavor
Cover your salad and pop it into the fridge for at least 30 minutes. This resting time is magic—it allows flavors to meld beautifully, and the salad becomes even more refreshing and vibrant.
Step 6: Garnish and serve
Just before serving, sprinkle fresh dill over the top for a bright, aromatic touch that makes every bite feel extra special.
How to Serve Cucumber Radish Salad Recipe
Garnishes
Fresh dill is your go-to garnish here, adding a lovely aroma and a burst of green color. You might also try a sprinkle of cracked pepper or a lemon wedge on the side to invite a little extra zing.
Side Dishes
This salad pairs beautifully with grilled chicken, fish, or even a hearty sandwich. Its light yet flavorful profile makes it a perfect balance for richer mains, cutting through fatty dishes with ease.
Creative Ways to Present
For a fun twist, serve the salad in hollowed-out cucumber boats or atop a bed of leafy greens. You can also turn it into a vibrant topping for tacos or mix it into grain bowls for a crunch-packed boost of freshness.
Make Ahead and Storage
Storing Leftovers
Leftover cucumber radish salad keeps well in an airtight container in the refrigerator for up to two days. The vegetables stay crisp, and the flavors deepen, making it even more delicious the next day.
Freezing
Because this salad is best enjoyed fresh for peak crunch and texture, freezing is not recommended. The delicate slices and creamy dressing don’t hold up well after freezing.
Reheating
This salad is meant to be served cold, so reheating is unnecessary. Instead, give it a gentle stir after chilling to refresh the dressing on the veggies if needed.
FAQs
Can I use regular cucumbers instead of English cucumber?
Yes! Regular cucumbers work fine, but English cucumbers tend to be less seedy and have a thinner skin, which can make for a smoother texture and less bitterness in the salad.
Is it possible to make this salad vegan?
Absolutely. Swap out the sour cream and mayonnaise for plant-based alternatives like coconut yogurt and vegan mayo to keep it creamy and delicious.
How long can I prepare this salad in advance?
It’s best to make it no more than a day ahead to preserve freshness. If prepping earlier, keep the dressing separate and toss it with the vegetables right before serving.
Can I add other vegetables to this salad?
Sure thing! Thinly sliced radishes and cucumber are the stars here, but feel free to add crunchy bell peppers or snap peas for extra color and texture.
What’s the best way to slice radishes and cucumbers?
A mandoline slicer is your best friend for thin, uniform slices, ensuring every bite is perfect. If you don’t have one, use a sharp knife and take your time for even slices.
Final Thoughts
This Cucumber Radish Salad Recipe is such a bright, easy way to add a pop of freshness to your meal routine. It’s crisp, creamy, and full of personality, making it one of those dishes you’ll want to make again and again. Give it a try, and soon it might just become your go-to salad for warm days and casual dinners alike.
Print
Cucumber Radish Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and tangy cucumber radish salad featuring crisp vegetables tossed in a creamy dill dressing. Perfect as a light side dish, this salad offers a crisp texture with a hint of garlic and fresh herbs, making it ideal for warm weather or as a vibrant accompaniment to any meal.
Ingredients
Vegetables
- 10 radishes, trimmed and thinly sliced
- 1 English cucumber, thinly sliced
- ¼ cup green onions, thinly sliced (including white and green parts)
- Fresh dill for garnish
Dressing
- ¾ cup sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons white wine vinegar
- 1 clove garlic, minced
- 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the vegetables: Wash and trim the radishes and cucumber. Thinly slice them using a mandoline or a sharp knife. Thinly slice the green onions, using both the white and green parts.
- Make the dressing: In a small bowl, whisk together the sour cream, mayonnaise, white wine vinegar, minced garlic, chopped dill, salt, and black pepper until smooth and well combined.
- Combine ingredients: In a medium bowl, combine the sliced radishes, cucumber, and green onions.
- Toss with dressing: Pour the dressing over the vegetables and gently toss to coat everything evenly.
- Chill: Cover the salad and refrigerate for at least 30 minutes. This resting time allows the flavors to meld and enhances the salad’s refreshing taste.
- Garnish and serve: Before serving, garnish the salad with fresh dill to add color and an extra burst of flavor.
Notes
- For best results, slice the vegetables very thin to allow the dressing to coat evenly and to maintain a crisp texture.
- You can substitute Greek yogurt for sour cream for a lighter version.
- Adjust the vinegar amount to taste for more or less tanginess.
- This salad is best served chilled but can be kept refrigerated for up to 24 hours.
