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.
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.
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!
- Whisk vinaigrette ingredients together in a large bowl.
- Toss with sliced cucumbers, radishes, and onions.
- 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.
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
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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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