Bright, crisp, and creamy, this Cucumber Radish Salad is a refreshing twist on a classic favorite.
Packed with fiber, plant-based protein, and essential vitamins, it’s naturally low in carbs and free from gluten, grains, nuts, and refined sugar.
Ready in just minutes, this vibrant salad is perfect for quick lunches, light dinners, or meal prep, making healthy eating effortless and satisfying.
Creamy Cucumber Radish Salad
Equipment
- 1 large mixing bowl
- 1 Sharp Knife or Mandoline
- 1 cutting board
- 1 Tablespoon or Small Bowl for Mixing Dressing
- Measuring Cups and Spoons
Ingredients
- 1 English cucumber thinly sliced
- 6 radishes thinly sliced
- 3 tablespoons fresh dill chopped
- 1 bunch green onions chopped
- 1 clove garlic minced
- ⅓ cup Greek yogurt or plant-based yogurt alternative
- 2 tablespoons red wine vinegar
- Sea salt to taste
- Black pepper to taste
Instructions
- Prepare Your Vegetables: Start by thoroughly washing your cucumber and radishes under cold running water to remove any dirt or impurities. Pat them dry with a clean kitchen towel or paper towel. Using a sharp knife or a mandoline slicer, slice the cucumber into thin, even rounds. Repeat the same process with the radishes, aiming for uniform thin slices so that the salad has a delicate, crisp texture. Place all the sliced vegetables into a large mixing bowl.
- Chop Fresh Herbs and Aromatics: Next, gather your fresh dill, green onions, and garlic. Remove the stems from the dill and finely chop the leaves. For the green onions, slice them thinly, including the tender white and green parts for extra flavor. Mince the garlic clove into a fine paste using the flat side of your knife and a pinch of salt to help break it down. Add all of these aromatics to the bowl with the cucumber and radishes.
- Prepare the Creamy Dressing: In a small mixing bowl, measure out the Greek yogurt or your preferred plant-based yogurt alternative. Add the red wine vinegar, a pinch of sea salt, and freshly cracked black pepper. Using a spoon or whisk, mix the ingredients until the dressing is smooth, creamy, and fully blended. Taste and adjust seasoning if needed, adding more salt or pepper to suit your preference. This step ensures the dressing is perfectly balanced and flavorful.
- Combine Salad and Dressing: Pour the prepared creamy dressing over the sliced cucumbers, radishes, and chopped herbs in the large mixing bowl. Using clean salad tongs or two large spoons, gently toss the salad. Start slowly to ensure the dressing coats each slice evenly without bruising the delicate vegetables. Continue tossing until every piece is lightly coated and the salad looks vibrant and inviting.
- Serve Fresh and Enjoy: Once fully combined, transfer the salad to a serving dish or leave it in the mixing bowl for a casual presentation. This salad is best served immediately to maintain its crisp texture, though it can be chilled for 15–20 minutes for a cooler, refreshing bite. Garnish with a few extra dill sprigs or a light drizzle of yogurt on top if desired. Serve as a light lunch, side dish, or part of a larger meal, and enjoy the fresh, creamy, and zesty flavors with every bite.
Notes
- For the best flavor and texture, always slice cucumbers and radishes as thinly and evenly as possible. A mandoline slicer works perfectly for achieving uniform slices.
- Use fresh herbs; dried dill or green onions will not provide the same vibrant flavor.
- For a dairy-free option, substitute Greek yogurt with coconut, cashew, or almond-based yogurt. Make sure the yogurt is unsweetened to maintain the savory balance.
- Adjust salt and vinegar to taste depending on your personal preference, as cucumbers and radishes vary in natural flavor intensity.
- This salad is best enjoyed fresh but can be lightly chilled for a refreshing summer dish. Avoid dressing too far in advance to prevent the vegetables from becoming soggy.
Chef’s Secrets For Perfect Salad
The key to a truly exceptional cucumber radish salad lies in preparation and balance.
Slice all vegetables thinly and evenly for a delicate, crisp bite.
Using freshly minced garlic and chopped herbs enhances aroma and flavor, creating depth without overpowering the salad.
When mixing, fold gently instead of stirring aggressively to preserve the vegetables’ texture.
Taste and adjust seasoning gradually—sometimes a little extra vinegar or a touch more salt makes all the difference.
For an added layer of richness, try mixing in a teaspoon of olive oil or a few chopped fresh chives.
Serving Suggestions For Maximum Enjoyment
This salad is wonderfully versatile and pairs beautifully with a wide range of dishes.
Serve it alongside grilled fish, roasted chicken, or plant-based protein for a light, balanced meal.
It also works well as a refreshing side for tacos, sandwiches, or grain bowls.
For a vibrant presentation, layer the salad on a large platter and garnish with extra dill, a few radish slices, or a sprinkle of cracked black pepper.
It’s equally delightful as a stand-alone snack, perfect for a crisp, creamy bite during lunch or as part of a picnic spread.
Storage Tips To Maintain Freshness
To keep your cucumber radish salad fresh, store it in an airtight container in the refrigerator for up to 24 hours.
Avoid mixing in the dressing until ready to serve if you plan to store it longer; this prevents the vegetables from releasing excess water and becoming soggy.
If you’ve already tossed the salad with dressing, a quick stir before serving will help redistribute the flavors.
This salad is not ideal for long-term storage but can be prepped in advance by washing, slicing, and storing the vegetables separately.
Frequently Asked Questions
1. Can I make this salad ahead of time?
Yes, but it’s best to slice the vegetables and store them separately in airtight containers. Add the dressing just before serving to preserve crispness and prevent sogginess.
2. Can I use regular yogurt instead of Greek yogurt?
Absolutely! Regular yogurt works fine, but Greek yogurt provides a thicker, creamier texture. If using plant-based yogurt, choose an unsweetened variety to keep the salad savory.
3. What if I don’t have radishes?
You can substitute radishes with thinly sliced fennel, jicama, or carrots for a similar crunch and mild peppery flavor. Each alternative brings a slightly different taste but keeps the salad fresh and crisp.
4. Can I add other vegetables or toppings?
Yes! Cherry tomatoes, shredded carrots, or thinly sliced bell peppers complement this salad well.
Nuts or seeds like pumpkin seeds can be added for crunch, provided dietary restrictions allow.
5. How can I make this salad spicier or more flavorful?
For extra kick, add a pinch of cayenne pepper, red chili flakes, or a small amount of finely chopped fresh jalapeño. Fresh herbs like cilantro or parsley can also elevate the flavor profile.
