This cucumber radish salad is a fresh and crisp side that’s so easy to make.

Thinly sliced cucumbers, radishes, and red onions are dressed in a white wine vinaigrette and chilled until ready to serve.

This delicious salad is a refreshing departure from salad greens and will be a hit all summer.

Cucumber Radish Salad in a bowl with spoons

Fresh and Easy Salad

  • Cucumber radish salad is a perfectly crisp and refreshing summer salad that takes minutes to make. Just prep, toss, and serve.
  • This is a great recipe for using up garden-fresh cukes and radishes.
  • Use extra vinaigrette as a marinade for grilled meats and veggies.
  • Make it a main and top cucumber radish salad with grilled shrimp kabobs or chicken.
cucumber , oil , radishes , vinegar , onion , dill , salt and pepper with labels to make Cucumber Radish Salad

Ingredients & Variations

Cucumbers – The best cukes to use are the English variety because they have fewer seeds and a thinner peel than field cukes (which are often coated in wax to keep them from losing moisture). Either will work and neither need to be peeled.

Radishes – When buying radishes check for healthy and perky greens. Radishes are also better when they have a little crunch, so make sure they are firm and not soft.

Onions – Red onions are sweet and will add color to cucumber radish salad. White onions or sliced green onions can also be used.

Herbs – Fresh dill adds savory flavor to cucumber radish salad, but you can also use fresh basil, oregano, rosemary, parsley, or cilantro.

Vinaigrette – Oil and acid are the main components of a balanced vinaigrette. Red wine, apple cider, or plain white vinegar can be used as a substitute. Avoid using balsamic as it will discolor the other ingredients. For a creamier dressing, whisk in some sour cream or Greek yogurt, if desired.

Variations – Add other low-carb veggies like spring peas, chopped celery, crumbled feta, or parmesan cheese.

How do I Make Cucumber Radish Salad

Cucumber salad only has 3 ingredients tossed in a simple vinaigrette!

  1. Whisk vinaigrette ingredients together in a large bowl.
  2. Toss with sliced cucumbers, radishes, and onions.
  3. Refrigerate at least 30 minutes before serving (as per the recipe below).

Tips for Slicing Radishes and Cucumbers

  • A mandoline is your best bet for perfectly sliced veggies. Use the ‘cut glove’ that comes with it as mandolines are very sharp.
  • If using a sharp knife, place a kitchen towel under your cutting board to keep it from sliding as you cut the veggies.
plated Cucumber Radish Salad

Serving and Storing Suggestions

Cucumber radish salad is excellent over a bed of greens, wrapped into lettuce leaves, or a tucked into a low-carb wrap with chicken salad, for an energizing workday lunch or post-workout snack.

Make up to a day ahead and the flavors will continue to develop.

Store cucumber radish salad in an air-tight container in the refrigerator for 3-5 days. Toss and season before serving again.

Delicious No Lettuce Salads

Have you tried this Cucmber Radish Salad recipe? Leave a comment and rating below!

Cucumber Radish Salad in a bowl with spoons
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Cucumber Radish Salad

Crisp cucumbers and peppery radishes make this salad perfect for any occasion!
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Author Holly


Mandoline or a sharp knife


  • 1 english cucumber or 4 mini cucumbers
  • 1 cup radishes thinly sliced
  • ¼ cup red onion thinly sliced or diced


  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh dill chopped (or 1 teaspoon dried)
  • ¼ teaspoon salt or to taste
  • teaspoon pepper or to taste


  • In a large bowl, whisk olive oil, vinegar, dill, salt, and pepper.
  • Slice the cucumber ¼-inch thick using a mandoline or sharp knife.
  • To the bowl with the dressing, add the sliced cucumber, radishes and onion. Toss to coat. Season with salt and pepper to taste.
  • Refrigerate for at least 30 minutes or up to 4 hours.


  • Cucumber radish salad can be made up to a day ahead to allow the flavors to develop.
  • Refrigerate salad in an air-tight container for 3-5 days. Toss and season before serving again.
5 from 2 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 83kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 159mg | Potassium: 196mg | Fiber: 1g | Sugar: 2g | Vitamin A: 89IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 0.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad, Side Dish
Cuisine American

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About the author

At Easy Low Carb® we believe that every meal should be full of big bold flavor! From amazing main dishes and simple sides to the best party snacks, reducing carbs doesn’t mean giving up your favorites!
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