Cucumber radish salad is crisp, cool, and the perfect accompaniment to any low carb meal. It’s quick to make and comes together in minutes.
Holly’s Recipe Highlights
- Flavor: Light, crisp, and refreshing with a tangy vinaigrette, fresh herbs, and just the right amount of peppery bite.
- Skill Level: This simple, no cook recipe is perfect for beginners or seasoned chefs.
- Tools: Use a large bowl to whisk the dressing and toss with the veggies. A mandoline makes quick work of slicing the cucumber, radishes, and even the onions, but a sharp knife would work for this too.
- Time-Saving Tip: Slice the vegetables ahead of time then toss with dressing just before chilling.
- Serving Suggestions: It’s the perfect low-carb side to go with grilled chicken, salmon, burgers, or a simple lunch plate.
Simple Salad Ingredients
- Cucumbers: English cucumbers stay crisp thanks to their thin skins and fewer seeds. Mini cucumbers add extra crunch and make the best bite-sized rounds.
- Radishes: Use any variety as long as they are fresh and firm with bright color. Sliced thinly, they help the peppery bite blend into the salad and will soften as they marinate in the dressing.
- Red Onion: Thin slices add a pop of color and a sharp, zesty bite. Dice for a milder flavor that blends more evenly throughout the salad.
- Vinaigrette:
- Fresh dill adds a vibrant, fresh taste. Dried dill can be used but sparingly because it has such concentrated flavor.
- Olive oil provides a smooth, light base for the dressing. Stick with a mild oil so it doesn’t overshadow the dill and vinegar.
- White wine vinegar brings a clean and refreshing acidity for a bright and balanced salad.
- Add salt and pepper before chilling, then taste and adjust before serving since cucumbers naturally release water over time
Variations
- Regular cucumbers can be used after scrubbing the wax off the outside. Remove any tough seeds peel in needed.
- Swap red onion with sweet white onions or even sliced green onions for a milder flavor.
- Apple cider vinegar or lemon juice are lighter, fruit-forward alternatives for white wine vinegar.
- Stir in a spoonful of sour cream or Greek yogurt for a rich, creamy twist.
- For a herb forward salad, add parsley, chives, or mint with the dill.
- Add feta, bocconcini, shaved parmesan, Cotjita, or grilled Halloumi.
How To Make Cucumber Radish Salad
- In a large bowl, whisk the dressing ingredients (full recipe below).
- Slice the cucumbers, radishes, and onions and add them to the bowl.
- Toss veggies in the dressing and chill before serving.
Keep It Fresh
- Refrigerate leftover cucumber radish salad in an airtight container for up to 5 days. For the crispest texture, enjoy it within the first 2 days.
- Freezing is not recommended for dishes made with raw vegetables.
Fresh Low Carb Salads to Serve All Week
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Cucumber Radish Salad
This cucumber radish salad is crisp and cool, with a tangy and light dill vinaigrette. Add some fresh crunch to any entree with this colorful side.
Equipment
Mandoline or a sharp knife
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.
- Refrigerate salad in an air-tight container for 3-5 days. Toss and season before serving.
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.
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