A refreshingly crisp and vibrant cucumber and radish salad—a bright mix of cucumbers, peppery radishes, and fresh dill tossed in a tangy, dairy-free vinaigrette. Light, flavorful, and easy to prepare, this salad makes a perfect side for warm-weather meals or anytime you want a fresh, simple dish.
Use garden-fresh cucumbers and radishes from your market or store for this simple cucumber radish salad. It’s a fresh take on the classic cucumber-dill combination, but instead of a creamy dressing, this version relies on a bright vinaigrette to highlight the vegetables’ natural crunch and flavor.
This salad is a light, refreshing side that complements many mains. It’s especially nice in summer but easy to make all year.
Ingredients for Cucumber Radish Salad
Full ingredient amounts are listed in the recipe card below. Notes on choosing ingredients are provided here to help you get the best results.
- Cucumbers – English cucumbers are recommended for their thin skin and small seeds, but standard garden or mini/Persian cucumbers also work. Choose firm, unblemished cucumbers.
- Extra-virgin olive oil – Use extra-virgin olive oil or avocado oil for the dressing.
- Honey – Optional, used to balance the vinegar; omit for a sugar-free version.
- Fresh dill – Fresh dill offers the best flavor; substitute 1 tbsp dried dill if necessary.
Making Cucumber Radish Salad
- Step 1: Thinly slice cucumbers, radishes, and red onion. A mandolin makes quick, even slices. Combine the sliced vegetables and chopped dill in a mixing bowl.
- Step 2: Whisk or shake the dressing ingredients together in a jar until emulsified.
- Step 3: Pour the dressing over the vegetables.
- Step 4: Toss gently to combine, then refrigerate about 30 minutes to allow flavors to meld before serving.
Chill for about 30 minutes before serving so the flavors can meld and the salad is nicely chilled.
What Are the Best Cucumbers for This Salad?
Several cucumber varieties will work; each brings a slightly different texture and flavor:
English cucumber: Long, thin, and mildly sweet with tiny seeds—my top pick for this salad.
Standard garden cucumber: Shorter and thicker with larger seeds and a firmer skin. They can soften faster in storage.
Mini/Persian cucumbers: Small, crisp, and mild—also an excellent choice.
Whatever you choose, pick firm cucumbers without soft spots.
Serving Suggestions
This crisp salad pairs well with light, summery mains and snacks. Try it with grilled chicken, turkey burgers, air-fryer salmon, or pulled pork for contrast. It’s also great alongside hummus with pita or crackers, or served with eggs for a bright breakfast plate.
- A fresh side for grilled or pan-seared proteins.
- Serve with hummus and bread or crackers for a light lunch or appetizer.
- Add to a breakfast spread with hard-boiled or fried eggs or a vegetable frittata.
Variations
Customize the salad by adding or swapping ingredients:
- Chickpeas: Add a can of drained chickpeas for extra protein.
- Mint instead of dill: Fresh mint offers a different, bright herb flavor.
- Cheese: Crumbled feta or goat cheese if you don’t need a dairy-free dish.
- Cherry tomatoes: Halved tomatoes add color and juiciness.
- Green onion: Swap or add thinly sliced green onions in place of red onion.
Expert Tips
Slice vegetables as thinly and evenly as possible—use a mandolin if you have one for consistent results.
Choose firm cucumbers without soft spots for the best texture.
Let the salad chill in the fridge for 30 minutes before serving so the flavors can come together and the salad is pleasantly cool.
Recipe FAQs
No. Keep the skin on for extra texture and nutrients, unless you prefer them peeled.
Best the same day, but stored airtight in the fridge it will keep for 2–3 days. Note that the vegetables may soften over time.
Radishes are nutrient-dense and provide antioxidants, vitamin C, fiber, and minerals like potassium and calcium, making them a healthy addition to your diet.
Salt the sliced cucumbers with 1 tsp salt and let them sit for an hour, then drain the excess liquid before assembling the salad. This helps preserve crunch.
More Salad Recipes to Try!
-
Superfood Salad
-
Zesty Southwest Quinoa Salad (with avocado)
-
Healthy Broccoli Salad
-
Kale and Brussels Sprouts Salad
If you try this recipe, please let me know what you think—I’d appreciate a rating or comment. Share a photo on social media and tag the author if you like!
Eat Clean. Be Well!
-Sara
Cucumber Radish Salad
Equipment
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Mixing bowl
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Mason jar (for dressing)
Ingredients
Ingredients for the Salad
- 3 cups thinly sliced cucumber
- 8 radishes, thinly sliced
- ¼ red onion, thinly sliced
- 3 tbsp fresh dill, chopped
Ingredients for the Dressing
- ¼ cup extra-virgin olive oil (or avocado oil)
- 2 tbsp red wine vinegar
- 1 tbsp honey (optional)
- Juice of 1 lemon
- ¼ tsp garlic powder
- ½ tsp fine sea salt (plus more to taste)
Instructions
- Add cucumber, radish, red onion, and dill to a medium mixing bowl.
- Combine all dressing ingredients in a mason jar, cover, and shake until well mixed.
- Pour the dressing over the vegetables, stir to combine, and refrigerate for 30 minutes before serving. Season with cracked pepper or additional salt if desired.
Notes
- Slice the cucumber and onion as thinly and evenly as possible; a mandolin slicer helps.
- Use fresh dill for the best flavor; substitute 1 tbsp dried dill if needed.
- To keep cucumbers crunchy, salt sliced cucumbers with 1 tsp salt and let them sit for 1 hour, then drain before assembling.
- If the salad releases excess liquid, transfer it to a new bowl before serving to remove extra moisture.
- Store leftovers in an airtight container in the refrigerator for 2–3 days; texture will soften over time.
Nutrition
| Carbohydrates: 4 g
| Protein: 1 g
| Fat: 7 g
| Fiber: 1 g
| Sugar: 3 g