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Cucumber and Radish Salad is a light, refreshing summer salad that’s creamy, crisp, and bursting with dill and garlic flavor.
Cucumber and Radish Salad
I love this cucumber salad recipe because, after one bite, I am instantly transported back to summers in my grandma’s kitchen, getting ready for a family BBQ. It’s the kind of simple, old-fashioned recipe that never goes out of style. I just know you’re going to love it, too!
The best part is that I can prep it the day before I need it, let the flavors marry together overnight in the fridge, and then pull it out when I’m ready to serve it.
Ingredients and Substitutions
Here’s everything you need to make this cucumber radish salad, including simple substitutions.
- 3 English cucumbers – These are the long, seedless ones with thin skin. They’re perfect for salads because you don’t have to peel them. If you’re using regular cucumbers, peel and seed them for the best texture.
- 9 radishes – Radishes bring that sharp, peppery bite that contrasts well with the creamy dressing. If radishes aren’t your thing, try sliced fennel.
- ½ of a small red onion – Red onion adds bite and color. If you need to mellow the sharpness, Soak the slices in cold water for a few minutes.
- 1 tablespoon salt – This draws out excess water from the vegetables. Don’t skip this step, or your salad will end up watery. Most of it gets drained and blotted off, so don’t worry about it being too salty.
- 1 tablespoon white vinegar – Just a touch of acidity brightens things up. You can swap in apple cider vinegar or lemon juice for a different flavor.
- ½ cup sour cream – This gives the dressing its creamy tang. Greek yogurt or a dairy-free alternative also works well.
- 1 teaspoon granulated sugar – A little sugar balances the acidity and pepperiness. You can use honey or skip it entirely for a tangier taste.
- 1 teaspoon minced garlic – Fresh garlic gives the dressing a little punch. Garlic powder works, too. Use ¼ teaspoon if swapping.
- ½ teaspoon black pepper – Pepper might seem like a small ingredient, but it provides a gentle kick and depth of flavor.
- 4 tablespoons chopped fresh dill – Dill adds freshness and the classic flavor everyone loves. If fresh isn’t available, you can use one tablespoon of dried dill instead, but the fresh really makes the flavor pop.
How To Make Cucumber Radish Salad
To make this easy cucumber and radish salad, salt the veggies to remove excess moisture, whisk up a tangy dill dressing, combine, chill, and enjoy. Let me show you how:
- Toss the cucumbers, radishes, and red onion in a colander and sprinkle with the salt.
- Cover and let the veggies sit over the sink for 30 minutes. This draws out water and prevents a watery salad. After 30 minutes, stir and drain off any remaining moisture. Use paper towels to blot the cucumbers of excess liquid and salt.
- Whisk together the vinegar, sour cream, sugar, garlic, and pepper in a separate bowl until smooth.
- Add the vegetables to a large bowl, pour the dressing over them, and toss until everything is evenly coated.
- Sprinkle in the chopped fresh dill and give it a final toss. Transfer to a serving bowl if desired.
- Chill in the refrigerator for 1 hour before serving to let the flavors meld.
Top Recipe Tips
Slice everything thinly, especially the radishes, for the best texture and flavor absorption.
Don’t skip the salting step. It’s key to keeping your salad from getting soggy.
Let it chill. An hour in the fridge helps all those fresh flavors come together.
Make It A Meal
This is great served alongside Grilled Barbecue Chicken Breasts or Grilled BBQ Chicken Drumsticks, along with some Yukon Gold Mashed Potatoes.
Creamy Cucumber Salad
Equipment
- Cutting board
- Sharp Knife
- Colander
- mixing bowls
- Measuring spoons
- Mixing spoon
Ingredients
- 3 English Cucumbers, sliced
- 9 Radishes, sliced thin
- ½ of a small red onion, sliced into half moons
- 1 Tablespoon salt
- 1 Tablespoon white vinegar
- ½ cup sour cream
- 1 teaspoon granulated sugar
- 1 teaspoon minced garlic
- ½ teaspoon black pepper
- 4 Tablespoons chopped fresh dill
Instructions
- Place the cucumbers, radishes, and red onion in a colander and sprinkle with the salt.
- Cover and let the veggies drain in the sink for 30 minutes.
- When the 30 minutes are up, toss the mixture to drain out the remaining liquid. Use paper towels to blot the cucumbers of excess liquid and salt.
- Make the dressing by combining the vinegar, sour cream, sugar, garlic, and pepper in a small bowl.
- Pour the dressing over the cucumber mixture and toss until combined.
- Add the fresh dill and toss to combine.
- Chill in the refrigerator for 1 hour before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cucumber and Radish Salad Recipe FAQs
Yes, it’s best when chilled for at least an hour, making it a great make-ahead side.
Yes, this step helps pull out excess moisture so your salad stays creamy and not watery.
Yes, sliced carrots or bell peppers would add even more crunch and color.
I’ve never had this recipe I love it ty
So glad you love it!