Radish Cucumber Salad
Cucumber Radish Salad is the most refreshing spring salad. Filled with cool Persian cucumbers, crisp radishes, and a fresh and tangy dressing, this simple salad adds the perfect crunch to any meal!
why you’ll love it
- Crisp and refreshing: This salad is the ultimate warm-weather side—light, cooling, and vibrant in every bite.
- Simple ingredients, big flavor: Just a few fresh ingredients come together with a bright dressing.
- No lettuce salad: A fresh twist on salad that skips the greens but delivers on texture and flavor—perfect for BBQs, picnics, or light lunches.
- Ready in 10 minutes: Quick to prep with zero cooking required—ideal for busy weeknights or last-minute guests.
Radish Cucumber Salad Ingredients
Using fresh produce is an essential part of this salad. The fresher the better, so if you have a backyard garden or access to a farmers market, even better!
Persian cucumbers are preferred for this salad, as they are the same size as radishes and will keep everything uniform in exact bite-sized portions. English cucumbers are a great substitute, but don’t fret if you can’t find either! Any cucumber will work just fine.
- Cucumbers: Persian cucumbers are thin-skinned and narrow, much like radishes. These small cucumbers have little seeds and are a lot crispier and less watery than English cucumbers. They provide a mild, sweet flavor that will complement the radishes.
- Radishes: you’ll need one or two bunches of radishes to balance the cool cucumbers.
- Scallions: adding scallions (or green onions) to this salad will give it a different type of crunch with a sharp and slightly peppery flavor.
- Fresh dill: fresh dill is one of my favorite herbs. It’s bright and slightly sweet flavor is a nice complement to this salad.
- Dressing: the combination of minced garlic, lemon juice, olive oil, honey, salt, and pepper compliment each other to create this glorious salad dressing. The minced garlic, olive oil, salt, and pepper create a bitter, yet spicy element to the sauce, while the lemon juice adds acidity, and the honey sweetens it just ever so slightly.
Ingredient Substitutions and Tips
- Consider using fresh parsley for garnish and as another earthy herb. Cilantro will also complement the flavors in this salad.
- Instead of apple cider vinegar, you can use red wine vinegar, white wine vinegar, or champagne vinegar.
- Add thinly sliced red onion for more color and flavor.
How to prepare radish for salad
Give the radishes a good wash before slicing. Otherwise, you’ll bring the dirt from the radish’s skin into your salad.
A sharp knife or mandolin is essential for slicing radishes. If you’re using a mandolin, you’ll want to put on a no-cut glove.
Radishes are root vegetables and have a root end, as well as a stem end. Try to cut as close as you can so you can get the most out of it.
I like to slice radishes to about 1/4 of an inch for this salad. Making a small cut on the side will stabilize the radish so you are able to slice it more carefully and evenly across the radish to make even little circles.
Do you peel radishes?
Radishes do not need to be peeled. In fact, the best part about them is their vibrant color! If you peel them, they will be just be white.
All you’ll have to do is prepare the radishes as stated above; simply wash them and remove the tops and roots. Radishes can be used whole, sliced, diced, or shredded. The majority of their flavor comes from the skin.
Recipe Variations
Creamy cucumber salad: you can make a creamy cucumber radish salad by swapping out the dressing with a mixture of sour cream, salt, pepper, and a squeeze of fresh lemon juice.
Greek inspired radish cucumber salad: add some thinly sliced red onion and crumbled feta cheese for a Greek inspired twist.
What to serve with Radish and Cucumber Salad
Serve this as a lovely, yet simple spring side dish to accompany your favorite protein, or as a refreshing, low-calorie snack. I like to serve this salad with one of my favorite Air Fryer Chicken Recipes or one of my favorite Shrimp Recipes to keep everything light and fresh.
If you love light salads with fresh ingredients, you’ll need to try this delicious Avocado Corn Salad, this Strawberry Spinach Salad, or this Apple Salad Recipe next!
These are a few of my favorite easy recipes to serve with this salad:
- Oven Baked Chicken and Cauliflower
- Creamy Chicken And Rice
- Creamy Garlic Tuscan Salmon
- Spring Pea Pasta
- Air Fryer Filet Mignon
Storing
I enjoy this salad most when it’s fresh, however, if you have leftovers you can keep them in the fridge for 2-3 days in an airtight container. If liquid collects in the bottom of the container, just drain it before serving.
Did you make this recipe? Post a photo on Instagram and tag me @JZEATS or #JZEATS so I can see! Leave a comment below and let me know what you think, too!
Cucumber and Radish Salad
Equipment
Ingredients
- 3 Persian cucumbers
- 1 or 2 bunches of radishes
- 1/4 cup fresh dill, chopped
- 3 scallions, thinly sliced
- 1 garlic clove, minced
- 1/2 lemon, juice
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon honey
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Using a sharp knife or a mandolin, carefully slice the cucumbers and radishes to about 1/4 of an inch. Place them in a medium sized mixing bowl with the dill and sliced scallions.3 Persian cucumbers, 1 or 2 bunches of radishes, 1/4 cup fresh dill,, 3 scallions,
- In a small mixing bowl, combine the minced garlic, lemon juice, olive oil, apple cider vinegar, honey, salt, and pepper. Mix well until fully combined.1 garlic clove,, 1/2 lemon,, 2 tablespoons extra virgin olive oil, 1/2 teaspoon apple cider vinegar, 1/4 teaspoon honey, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper
- Pour the dressing over the salad and toss to combine. Allow the salad to marinate for 5-10 minutes before serving.
- Transfer to a serving bowl and serve within 3-4 hours.
Video
Notes
- You can keep them in the fridge for 3-4 days in an airtight container. If liquid collects in the bottom of the container, just drain it before serving.
Nutrition
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