Creamy Cucumber Radish Salad for Fresh Summer Meals
Looking for a side dish that feels fresh and exciting? This cucumber radish salad is a delicious way to brighten your table. It has a refreshing appeal that makes every bite inviting. The vibrant combination creates a beautiful dish that looks just as good as it tastes. It is perfect for warm days when you want something light and satisfying.
The recipe also has that homemade charm that works for both casual meals and special gatherings. Serve it alongside your favorite dishes for an effortless addition to the table. Its crisp and refreshing character makes it especially enjoyable during outdoor meals.
If you love simple salads with plenty of personality, this recipe is worth adding to your menu. It is fresh, flavorful, and easy to love from the very first bite.
Why This Cucumber Radish Salad Is A Summertime Favorite
I regularly bring this salad to summer potlucks, BBQs, and picnics. Here are a few reasons why.
- Light & crunchy. Though the dressing is creamy, it’s not heavy. The salad itself is made with fresh radishes, cucumbers, and green onions. I love anything with fresh, crunchy veggies in the summer!
- The dill dressing. As mentioned above, this salad is tossed with a creamy dill dressing. But it’s not a heavy mayo-based dressing. It’s made with tangy sour cream and white wine vinegar (plus a dollop of mayo) and, most importantly, lots of fresh dill!
- Quick & easy. It takes less than 20 minutes to prepare this salad. All you need to do is slice the veggies, whisk the dressing ingredients, and combine the two. It tastes better when it’s had a chance to chill, so it’s the perfect dish to make ahead of time in the morning.
Recipe Ingredients
Both the salad base and the creamy dressing require just a few ingredients. Scroll down to the recipe card below for the exact measurements.
For the Salad:
- Radishes – Trimmed and then thinly sliced, just thick enough that there’s some crunch.
- Cucumber – I used an English cucumber, sliced to the same thickness as the radishes. A Persian cucumber would work too.
- Green onions – I like green onions in this recipe because they add flavor and color but not as much “bite” as diced red onion.
- Fresh dill – To garnish the salad.
For the Creamy Dill Dressing:
- Sour cream – The base of the dressing; the sour cream provides tangy flavor and creamy texture. Feel free to use Greek yogurt instead.
- Mayonnaise – Just a small amount of mayo is added for richness.
- White wine vinegar – Thins the dressing and adds more tangy vinegar flavor.
- Garlic
- Dill – I highly recommend chopped fresh dill in the dressing. It just adds a burst of fresh flavor. However, a teaspoon of dried dill also works.
- Salt & pepper
How To Make Cucumber Radish Salad
It takes less than 20 minutes to prep this side salad! Just keep in mind that it tastes best when it’s had time to chill.
- Prep the veggies. Wash and trim the radishes and cucumbers, then slice them thinly. Slice both the white and green parts of the green onions.
- Make the dressing. Whisk together all dressing ingredients until smooth and combined.
- Combine. Add the sliced veggies to a bowl. Pour the dressing on top and toss to coat.
- Chill. Cover and chill in the fridge for 30 minutes. Garnish with fresh dill just before serving!
Tips & Variations
I’ve made this cucumber radish salad so many times that I had to experiment with a few ways to switch it up. I’ve also included a few general tips below.
- Add-in ideas. Add some crunch with almonds, sunflower seeds, or croutons.
- Add some spice. Add a pinch of red pepper flakes or a small diced jalapeño to the dressing for some spice.
- Try a different dressing. For a lighter salad, swap the creamy dressing for a dill vinaigrette.
- Use a mandolin. I love to use a mandolin to slice the radishes and cucumbers. The slices are much more even than I can achieve with a knife!
- Chill before enjoying. This salad is at its best when it’s chilled for at least 30 minutes. That gives the dill and other flavors time to meld and infuse the crisp veggies with flavor.
Proper Storage
Store leftover cucumber radish salad in an airtight container in the fridge for up to 3 days. The texture of the radishes and cucumbers will soften slightly over time. It’s best to add any crunchy toppings like croutons or nuts just before serving.
Cucumber Radish Salad
Ingredients
- 10 radishes trimmed and thinly sliced
- 1 English cucumber thinly sliced
- ¼ cup green onions thinly sliced
- Fresh dill for garnish
For the creamy dill dressing:
- 3/4 cup sour cream
- 2 Tablespoons mayonnaise
- 2 Tablespoons white wine vinegar
- 1 clove garlic minced
- 2 Tablespoons fresh dill chopped or 1 teaspoon dried dill
- ½ teaspoon salt
- ¼ black pepper
Instructions
- Wash and trim the radishes and cucumber. Thinly slice them, either using a mandoline or a sharp knife. Thinly slice the green onions, using both the white and green parts.
- In a small bowl, whisk together the sour cream, mayonnaise, white wine vinegar, minced garlic, chopped dill, salt, and pepper until smooth and well combined.
- In a medium bowl, combine the sliced radishes, cucumber, and green onions.
- Pour the dressing over the vegetable and toss gently to coat evenly.
- Cover the salad and chill in the fridge for at least 30 minutes before serving. This allows the flavors to meld and the salad to become even more refreshing.
- Before serving, garnish with fresh dill.