Three-ingredient cucumber radish salad is a cold, colorful, and crispy addition to any table.
Fresh cucumber and radish salad uses thinly sliced cukes, radishes, and red onions tossed in a light dill dressing for a quick and easy side.
Refreshing Radish Cucumber Salad
- Flavor: Tangy and refreshing cucumber radish salad is a warm weather crispy quencher.
- Difficulty: Just slice, dress, and chill, super simple.
- Swaps: Change the herbs to match the menu. Use basil, cilantro, or parsley instead of dill.
- Recommended Tools: A mandolin is perfect for slicing veggies extra thin.
The Tasty Toolkit
Cucumbers: English cucumbers the best for this recipe. They have a tender peel that does not need removing. Regular (AKA field) cucumbers can be used after scrubbing the wax off the outside. Remove any tough seeds and at least part of the peel as well.
Radishes: Look for fresh and firm radishes that will be nice and crunchy. Chop up the greens and add them to the salad for a peppery bite (similar to arugula). Daikon or watermelon radishes can be used as well.
Onions: Red onions add bite to this salad, but you can use sweet white onions or sliced green onions instead.
Vinaigrette: White wine adds tart flavor and zero color to the vegetables, and is a little less tart than red wine or apple cider vinegar. Rice vinegar is a good swap for white wine vinegar, and has a slight sweetness. The fresh dill adds a unique, earthy layer of flavor.
Tasty Tweaks: Make a creamy dressing by whisking in some Greek yogurt or sour cream into the dressing in Step 1. Just before serving, top the salad with crumbled bleu cheese, feta, or cotija cheese.
How To Make Cucumber Radish Salad
- Make dressing and set aside (full recipe below).
- Prep veggies and add to a bowl.
- Toss in the dressing and chill up to 4 hours before serving.
Cheats & Clever Hacks
- Cut veggies in equally thin slices for the best results.
- Use a mandoline for perfect uniform slices that make the best presentation.
- Dress the salad sparingly and use any leftover vinaigrette as a marinade for baked fish, chicken, or shrimp kabobs.
Store It Smart
Keep leftover cucumber radish salad in a covered container in the refrigerator for 3-5 days. Toss and augment with a new dressing if it seems too watery. Leftovers can also be added to a chilled salmon filet on a bed of greens for a light protein salad.
More No Lettuce Salads
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Cucumber Radish Salad
Equipment
Ingredients
- 1 English cucumber or 4 mini cucumbers
- 1 cup radishes thinly sliced
- ¼ cup red onion thinly sliced or diced
Dressing
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh dill chopped (or 1 teaspoon dried)
- ¼ teaspoon salt or to taste
- ⅛ teaspoon pepper or to taste
Instructions
- 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.
Notes
- 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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