This entire salad comes together for just a few dollars, making the most of affordable, peak-season produce. You get a huge payoff in flavor and texture without straining your grocery budget. It’s the kind of recipe I find myself making on repeat from late spring straight through early fall, when the farmer’s market is overflowing with crisp cucumbers and jewel-toned radishes. There’s something so fundamentally satisfying about a bowl of fresh vegetables, lightly dressed, that just works with everything. This Cucumber Radish Salad is my go-to for exactly those moments. It’s the cool, crunchy counterpart to a rich, grilled dinner, the bright spot on a picnic blanket, and the secret weapon for healthy meal prep that actually tastes exciting. Simple ingredients, warm memories. This isn’t just a side dish; it’s a refreshing reset button for your palate, and I can’t wait for you to try it.
Table of Contents
Cucumber Radish Salad
This is a crisp, refreshing salad that makes the most of affordable seasonal produce. It’s a cool, crunchy counterpart to rich grilled dinners and a perfect healthy meal prep option. Simple ingredients come together with a zesty lemon dressing for a vibrant side dish.
- Prep Time: 15min
- Cook Time: 0min
- Total Time: 15min
- Yield: 4 servings 1x
- Category: lunch
- Method: no-cook
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Ingredients
- 1 large English cucumber, thinly sliced
- 1 bunch radishes (8-10), thinly sliced
- 1/4 small red onion, very thinly sliced
- 1/4 cup chopped fresh dill
- 2 tbsp toasted sunflower seeds (optional)
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- 1 small clove garlic, finely minced
- 1/2 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
Instructions
- Prepare the vegetables. Thinly slice the cucumber and radishes. Very thinly slice the red onion. Place them in a large mixing bowl with most of the chopped dill.
- Make the dressing. In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, minced garlic, salt, and pepper until smooth and emulsified.
- Combine. Pour the dressing over the vegetables in the bowl. Gently toss until everything is evenly coated.
- Rest and serve. Let the salad sit for 10-15 minutes to allow the flavors to meld. Give it a final toss, transfer to a serving platter, and garnish with the reserved dill and toasted seeds if using.
Notes
For a creamier dressing, whisk in 2 tablespoons of plain Greek yogurt. Soak the sliced red onion in ice water for 10 minutes to tame its bite. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 4
- Calories: 120
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 2
- Cholesterol: 0
Ingredients List
Cucumber Radish Salad starts with a handful of straightforward, vibrant ingredients. The magic is in their freshness and how you bring them together. Here’s what you’ll need:
For the Salad:
- 1 large English cucumber (or 2-3 Persian cucumbers), thinly sliced
- 1 bunch of radishes (about 8-10), thinly sliced
- 1/4 of a small red onion, very thinly sliced
- 1/4 cup chopped fresh dill (or parsley, if you prefer)
- 2 tablespoons toasted sunflower seeds or sliced almonds (optional, for crunch)
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 small clove garlic, finely minced or grated
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly cracked black pepper
Smart Swaps & Notes:
- Cucumbers: English or Persian are ideal for their thin skins and minimal seeds. If using a standard cucumber, I recommend peeling it and scooping out the seedy center.
- Dill: This herb is classic, but fresh mint or chives make wonderful alternatives.
- Dairy-Free/Greek Yogurt Twist: For a creamier, tangier version, whisk 2 tablespoons of plain Greek yogurt or sour cream into the dressing. It’s fantastic.
- Onion: Soaking the thinly sliced red onion in ice water for 10 minutes tames its bite beautifully if you’re sensitive to it.
Timing
One of the best things about this chopped salad recipe is how little time it demands. It’s a true weeknight hero.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes (plus optional chilling)
That’s it. From fridge to table in about the time it takes to preheat your oven. Compared to many cooked side dishes, this Cucumber Radish Salad is ready in a fraction of the time, leaving you more moments to relax.
Step-by-Step Instructions
Making this salad is less about precise technique and more about embracing simplicity. Here’s how to build your perfect bowl.
Prepare the Vegetables. Wash and dry your cucumber and radishes. Using a sharp knife or a mandoline slicer, slice them as thinly as you can. Consistent, thin slices ensure every forkful has the perfect crunch and absorbs the dressing evenly. Place them in a large mixing bowl. Add the thinly sliced red onion and most of the chopped dill (reserve a little for garnish).
Whisk the Dressing. In a small bowl or jar, combine the olive oil, lemon juice, honey, Dijon mustard, minced garlic, salt, and pepper. Whisk vigorously until the mixture is smooth and emulsified—you’ll see it thicken slightly and become one cohesive sauce. Taste it! This is your chance to adjust. Want more tang? Add a squeeze more lemon. Need more sweetness? A tiny bit more honey. The dressing should make you smile.
Combine and Toss. Pour the dressing over the vegetables in the bowl. Using clean hands or a large spoon, gently toss everything together until every slice is lightly and evenly coated. Be gentle but thorough.
Rest and Serve. For the best flavor, let the salad sit for at least 10-15 minutes before serving. This allows the vegetables to soften just a touch and the flavors to marry. Give it one final toss, transfer to a serving platter, and sprinkle with the reserved dill and toasted seeds or nuts if using.
Pro Tip: If you’re prepping ahead, keep the dressing separate and toss it with the vegetables just before serving to maintain maximum crunch.
Nutritional Information
This Cucumber Radish Salad is as nourishing as it is delicious. A serving (approximately 1/4 of the recipe) provides roughly:
- Calories: 120
- Fat: 10g (mostly heart-healthy monounsaturated fats from olive oil)
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Key Vitamins: Excellent source of Vitamin C (from radishes and lemon) and Vitamin K (from cucumber and dill).
Radishes are little powerhouses of antioxidants and support digestion, while cucumbers are incredibly hydrating. Together, they create a light, nutrient-dense side that complements any meal.
Equipment Needed
You don’t need any fancy gadgets for this Cucumber Radish Salad. A regular kitchen will have everything:
- A sharp chef’s knife and cutting board
- A large mixing bowl
- A small bowl or jar for whisking the dressing
- A whisk or fork
- (Helpful but optional) A mandoline slicer for super consistent, paper-thin slices.
Why You’ll Love This Recipe
This isn’t just another side dish. Here’s why this Cucumber Radish Salad earns a permanent spot in your rotation:
- Crunchy, Refreshing, and Bursting with Flavor: The contrast between the cool cucumber, peppery radish, and zesty lemon dressing is utterly addictive.
- The Ultimate Healthy Meal Prep Side: It keeps beautifully for 2-3 days in the fridge, making it perfect for packing in lunches or having ready for dinners.
- Incredibly Versatile: Serve it alongside grilled chicken or fish, pile it on top of a grain bowl, or even tuck it into a pita with some hummus.
- Budget-Friendly and Seasonal: It celebrates inexpensive, peak-season vegetables, proving that delicious salads don’t require expensive ingredients.
- Effortless Elegance: It looks gorgeous on the table with very little work, making it ideal for both casual family dinners and entertaining.
Healthier Alternatives for the Recipe
This Cucumber Radish Salad is already quite light, but you can easily tweak it to fit specific dietary needs:
- Whole30/Paleo: Omit the honey or swap it for a compliant alternative like date paste, or simply leave it out—the Dijon and lemon provide plenty of flavor.
- Lower Fat: Reduce the olive oil to 2 tablespoons and add a tablespoon of water or more lemon juice to the dressing to maintain volume.
- Added Protein: Transform it into a main-dish chopped salad by adding a can of drained chickpeas, flaked salmon, or shredded rotisserie chicken.
- More Veggies: Feel free to add other quick-crunch vegetables like thinly sliced bell peppers, sugar snap peas, or shredded carrots.
Serving Suggestions
This Cucumber Radish Salad is the ultimate team player. Here are a few of my favorite ways to serve it:
- The Classic Pairing: Alongside anything from the grill—burgers, Sheetless Chicken Fajita Bowls, or lemon-herb chicken.
- A Picnic or Potluck Star: It travels beautifully and is always a hit. Bring it alongside a hearty Pesto Chicken Pasta Salad.
- A Light Lunch: Serve it over a bed of greens or quinoa, topped with avocado and a soft-boiled egg.
- With Other Spring Sides: Create a vibrant spread with this salad, a dish of Spring Vegetable Orzo, and a simple fruit dessert.
- With Heartier Salads: It’s the perfect crisp, light complement to a more substantial option like a Strawberry Spinach Salad with Chicken.
Common Mistakes to Avoid
A few small missteps can change the texture of your salad. Here’s how to avoid them:
- Soggy Vegetables: The biggest culprit is salting the vegetables too early and letting them sit. We add salt to the dressing, not directly to the veggies before tossing. Also, ensure your cucumbers and radishes are thoroughly dried after washing.
- Too Much Dressing: Start with about 3/4 of the dressing, toss, and then add more if needed. You can always add, but you can’t take away. The goal is a light glaze, not a pool at the bottom of the bowl.
- Thick, Uneven Slices: If your slices are too thick, they won’t absorb the dressing well and can be awkward to eat. Aim for 1/8-inch thickness or less for the perfect bite.
- Skipping the Rest Time: Those 10-15 minutes of resting are not optional for the best flavor. It allows the sharpness of the onion and radish to mellow and the flavors to become one cohesive, delicious salads experience.
Storing Tips for the Recipe
This Cucumber Radish Salad is a meal prep dream, but a little know-how keeps it crisp.
- Refrigerator: Store in an airtight container for up to 3 days. It’s best within the first 24-48 hours for maximum crunch.
- Make-Ahead: You can chop the vegetables and make the dressing up to a day in advance. Keep them separate in the fridge and combine just before serving.
- Freezing: I do not recommend freezing this salad, as the high-water-content vegetables will become mushy and watery upon thawing.
- Reviving Leftovers: If the salad seems a bit wilted after a day, a quick squeeze of fresh lemon juice and a sprinkle of fresh herbs can perk it right up.
Conclusion
At its heart, this Cucumber Radish Salad is about celebrating simplicity. It’s proof that a handful of fresh ingredients, treated with a little care, can create something truly special—a side dish that’s refreshing, vibrant, and endlessly adaptable. It’s comfort food in its lightest, brightest form. Regular kitchen, regular time, great results. I hope this recipe becomes your new favorite way to welcome the warmer months or add a crisp bite to any dinner table.
I’d love to hear how your Cucumber Radish Salad turns out! Did you add a special twist? What did you serve it with? Share your creations and stories in the comments below. And if you’re looking for more inspiration for light, seasonal meals, don’t forget to check out our Strawberry Spinach Salad or explore all our chopped salad recipes for more ideas. Happy, crunchy eating.
FAQs about Cucumber Radish Salad
What goes well with radishes in a salad?
Radishes pair well with a variety of ingredients in salads, including cucumbers, carrots, lettuce, spinach, apples, and herbs like dill, parsley, and mint. A vinaigrette dressing often complements the peppery flavor of radishes.
How do you cut radishes for salad?
The best way to cut radishes for a salad depends on their size and your preference. You can slice them thinly (either round or half-moon shapes), quarter them, or dice them into small cubes. Using a mandoline or a sharp knife ensures consistent and even slices.
What dressing is good with radishes?
A light and tangy vinaigrette dressing is excellent with radishes. Consider dressings made with lemon juice, lime juice, red wine vinegar, or balsamic vinegar. A simple dressing with olive oil, salt, and pepper is also a great choice, allowing the radish flavor to shine.
How do you make radishes taste better in salad?
To make radishes taste better in a salad, try soaking them in ice water for about 30 minutes to mellow their flavor. You can also balance their peppery taste with sweeter ingredients like apples or carrots, or by using a dressing that includes a touch of honey or maple syrup.
Are radishes good for weight loss?
Radishes can be a beneficial addition to a weight loss plan. They are low in calories and carbohydrates but high in fiber, which helps promote feelings of fullness and satiety. Their water content also contributes to hydration, which is essential for weight management.
Can you eat radish raw in salad?
Yes, radishes are commonly eaten raw in salads. Eating them raw allows you to enjoy their crisp texture and peppery flavor. Be sure to wash them thoroughly before adding them to your salad.
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