Radish and Cucumber Salad Recipe
If you’re dreaming of a bright, crisp, ultra-refreshing dish to liven up your table, you absolutely have to try this Radish and Cucumber Salad Recipe. It’s a simple yet stunning blend of crunchy radishes, cool cucumbers, aromatic dill, and a zippy vinaigrette—perfect as a side or a star all summer long. Every forkful bursts with color, texture, and fresh flavor, while the easy prep ensures you can whip it up on a whim for picnics, potlucks, or—let’s be honest—just because you’re craving something delicious and healthy.
Ingredients You’ll Need
This salad only calls for a handful of fresh ingredients, each lending its own magic to the mix. The combination of peppery radish, cooling cucumber, and fragrant dill makes this recipe sing, while the simple vinaigrette brings it all together with just the right tang and sweetness.
- Radishes: Thinly sliced radishes provide a sharp, peppery crunch and a burst of vibrant color.
- Cucumber: Slice it thin for that cool, crisp bite that perfectly balances the radishes’ zing.
- Green Onions: These mild, fresh onions offer a delicate bite and a pop of green.
- Fresh Dill: Chopped dill weaves in a burst of herbaceous flavor that just screams summer.
- Olive Oil: A high-quality olive oil gives the dressing a rich, smooth base.
- White Wine Vinegar or Lemon Juice: Adds bright acidity to wake up all the flavors—use whichever you have on hand.
- Honey: A touch of honey mellows out the acidity while bringing subtle sweetness.
- Salt and Black Pepper: Season generously to taste; these bring out all the natural flavors.
How to Make Radish and Cucumber Salad Recipe
Step 1: Prep Your Produce
Start by giving your radishes, cucumber, and green onions a good rinse. Then, using a sharp knife or a mandoline for effortless uniform slices, thinly slice the radishes and cucumber. Chop up your green onions—both white and green parts—and finally, finely chop your fresh dill. Prepping everything ahead keeps this Radish and Cucumber Salad Recipe stress-free and ensures all the flavors meld beautifully.
Step 2: Make the Vinaigrette
In a small bowl or a handy little jar with a tight lid, whisk together the olive oil, white wine vinegar (or lemon juice), honey, salt, and black pepper. If you’re using a jar, just pop the lid on and give it a vigorous shake! This will help the dressing emulsify and become silky, coating every bite of your veggies perfectly.
Step 3: Combine the Salad
Now, grab a large mixing bowl. Add in your sliced radishes, cucumber, green onions, and dill. Pour the vinaigrette over your veggies and, using clean hands or salad tongs, toss everything gently but thoroughly. You want every piece to get a glistening coat of that bright, tangy dressing.
Step 4: Chill and Serve
Cover your bowl and let the salad chill in the refrigerator for at least 15 minutes before serving. This quick rest lets those flavors mingle and the radishes and cucumbers become lightly pickled by the vinaigrette. When you’re ready to serve, give it another gentle toss—then you’re good to go!
How to Serve Radish and Cucumber Salad Recipe
Garnishes
To take this Radish and Cucumber Salad Recipe up a notch, sprinkle a bit of extra chopped dill or thinly sliced green onion over the top right before serving. A twist of cracked black pepper or even a sprinkle of flaky sea salt adds a lovely finishing touch. If you enjoy a little extra pizazz, a squeeze of lemon or a few edible flowers make a brunch-worthy presentation.
Side Dishes
This salad is the ultimate companion to grilled fish or chicken, balancing smoky flavors with refreshing crunch. Serve it alongside hearty grains like quinoa or farro, or add to a platter of mezze with hummus and olives for a European-inspired spread. Honestly, it elevates any backyard barbecue, potluck, or picnic in a snap.
Creative Ways to Present
Spoon individual portions into small mason jars for picnic-ready salads. For parties, layer the salad over a bed of baby greens or alongside sliced avocado for a beautiful two-tone effect. Or, serve atop toasted sourdough for a crisp, open-faced sandwich that showcases all those vibrant colors.
Make Ahead and Storage
Storing Leftovers
If you find yourself with some leftover Radish and Cucumber Salad Recipe, simply cover and refrigerate it in an airtight container. It’ll stay crisp and delicious for about 2 days, though the veggies may soften slightly as they soak up that lovely dressing—still absolutely tasty!
Freezing
This isn’t a salad that loves the freezer, since freezing will turn cucumbers and radishes watery and soft. To enjoy it at its crisp best, make only as much as you need and store any leftovers in the fridge rather than the freezer.
Reheating
Reheating isn’t necessary here—salads like this are meant to be served cold, straight from the fridge or at cool room temperature. If you tossed in any add-ins that need warming (like grilled chicken), keep them separate and warm only those components as needed.
FAQs
Can I substitute the dill with another herb?
Absolutely! While dill gives this Radish and Cucumber Salad Recipe its signature flavor, parsley, mint, or even fresh tarragon can add a unique twist. Just use what you have and what you love—herbs are wonderfully adaptable in this dish.
Is this salad vegan?
As written, the recipe uses honey in the dressing for a gentle sweetness. To keep your Radish and Cucumber Salad Recipe fully vegan, substitute the honey with maple syrup or agave nectar—no other changes needed!
Can I make this salad ahead of time for a party?
Definitely! Prep and toss the salad up to a few hours in advance, cover, and refrigerate. The veggies will marinate and become even more flavorful. Just give it a good toss before serving, and sprinkle on your garnishes last minute for the freshest look and taste.
What else can I add for extra crunch?
Sliced celery brings an extra snappy bite to this Radish and Cucumber Salad Recipe, but you could also toss in thinly sliced fennel or jicama. Chopped toasted almonds or sunflower seeds are delicious if you want a nutty element.
How do I keep the cucumbers from getting soggy?
To ensure your cucumbers stay especially crisp, salt the slices lightly and let them sit for 10 minutes before assembling the salad, then pat dry. This draws out excess moisture—especially helpful if you want to store leftovers a little longer!
Final Thoughts
It’s honestly hard to beat the refreshment and sheer simplicity of this Radish and Cucumber Salad Recipe. Whether you’re new to veggie salads or already a seasoned salad lover, there’s something undeniably joyful about the bright flavors and satisfying crunch. Give it a try—you just might find yourself making this classic, easy favorite all season long!
Print
Radish and Cucumber Salad Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
A refreshing and crunchy Radish and Cucumber Salad with a delightful dill dressing. This vibrant salad is perfect for summer picnics or as a light side dish for grilled meals.
Ingredients
- 1 bunch radishes, thinly sliced
- 1 large cucumber, thinly sliced
- 2 green onions, thinly sliced
- 2 tablespoons fresh dill, chopped
Radish and Cucumber Salad:
- 3 tablespoons olive oil
- 1 tablespoon white wine vinegar or lemon juice
- 1 teaspoon honey
- Salt and black pepper to taste
Dressing:
Instructions
- Combine Vegetables: In a large bowl, mix radishes, cucumber, green onions, and dill.
- Prepare Dressing: In a separate bowl, whisk together olive oil, vinegar or lemon juice, honey, salt, and pepper.
- Toss and Chill: Pour the dressing over the vegetables, toss gently, and chill for at least 15 minutes before serving.
Notes
- For extra crunch, consider adding sliced celery.
- This salad complements grilled fish, chicken, or serves as a fresh side for summer outings.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: European-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 3 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
