This simple cucumber radish salad combines 7 ingredients to make a creamy, cool, and crunchy side dish that is perfect for warmer months! It’s delicious, refreshing, and full of flavor! Plus, it’s super healthy!
What Makes This Recipe Great
When the temperature reaches above 70 degrees, it’s time to pull out all the quick, easy, and no-cook sides! Spring and summer side dishes can be easily made without cooking anything, keeping the heat out of the kitchen, and using delicious and refreshing ingredients to make salads, appetizers, and more!
This creamy cucumber radish salad recipe (and my dill cucumber salad) is a great example of this. It packs a ton of flavor, even though it comes together with very little effort. It’s simple and delicious- what could be better than that?!
Even my husband, who is not a radish fan, ate it without complaint. It’s so crunchy and refreshing, and the creamy mayo-based dressing really masks the bitterness or spiciness you may not love about a raw radish salad.
This is definitely our go-to side dish during the warmer months, and it goes perfectly with grilled meats like chicken or even salmon.
Watch a Short Video of This Recipe
Ingredient Notes
There are only 7 ingredients in this creamy cucumber radish salad recipe if you don’t count salt and pepper.
- Cucumber: I used Persian cucumbers, but I have also used English cucumbers and Kirby cucumbers as well in the past. They all work well for this dish.
- Radish: I used one bunch of red radish for this salad, but you can try watermelon radish or Easter egg radish for the pretty colors.
- Green onions: Gives a delicious crunchy texture with a slight spice without being overpowering like a regular yellow or red onion.
- Dill: I love using fresh herbs to give this salad a refreshing flavor. Fresh dill leaves are best, but you can also use dried dill if that’s what you have on hand. Just make sure to use 1/3 of the amount called for in the recipe if you used the dried version.
- Mayonnaise: You can make your own or buy one with healthy oils like avocado or olive oil. This is my favorite brand that uses avocado oil as the base instead of harmful vegetable oils.
- White Balsamic vinegar: I have found that many raw radish salad recipes use sugar or some kind of sweetener to offset the spiciness of the radish. However, balsamic vinegar provides a natural sweetness for the same effect without any added sugar (make sure to check for this on the label under the ingredients list!). Otherwise, apple cider vinegar will also work.
- Garlic: Just one clove is enough to give a delicious garlicky flavor.
- Salt and Pepper
If you DO want some additional sweetness, you can add some sugar or coconut sugar at the end. However, omit if you are making this salad Whole30 or low-carb.
Step-by-Step Instructions
- In a large bowl, add the cucumber slices, radish slices, green onions, and dill.
- In a separate bowl, stir together mayonnaise, balsamic vinegar, garlic, salt, and pepper.
- Pour the dressing over the vegetables and toss to combine.
- Chill in the fridge for 1 hour. Taste to add more salt (or sugar), if needed, before serving.
Expert Tips
- Use a mandoline slicer to slice the cucumber and radish. It makes the job way quicker and easier, and you’ll get slices that are uniform in thickness. If you don’t have one, use a sharp knife.
- If you are not a fan of dill or if you want to switch up the spices, you can also use fresh mint for an ultra-refreshing flavor.
- If you don’t prefer mayonnaise and aren’t dairy-free, feel free to substitute plain Greek yogurt.
- This recipe doesn’t contain any cheese, but if you aren’t dairy free and want to add some, crumbled feta cheese would work really well.
- Make sure to chill the creamy cucumber and radish salad for at least 1 hour after making it. The longer it sits, the better it’ll taste as the flavors meld together!
Serving Tips
- This is an easy, make-ahead dish for a summer potluck or picnic! It can be made up to 24 hours in advance.
- Serve chilled alongside your favorite protein and additional side dishes.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Give it a good stir before serving.
Recipe FAQs
Yes! Cucumbers and radishes both have excellent health benefits. Cucumbers are hydrating, low in calories, and rich in vitamin C, potassium, and magnesium. Radishes are low in calories, high in fiber, and contain antioxidants, as well as vitamins and minerals. Both make great additions to salads or snacks!
To prep cucumbers for a salad, wash, peel (optional), and slice as desired. I prefer to use a mandoline slicer to get even, thin slices, but you can also use a knife.
Radishes taste good with leafy greens, citrus fruits, creamy dressings, fresh herbs, avocado, grains, and smoked or cured fish. They’re also delicious when roasted with extra virgin olive oil and taste very similar to roasted potatoes (without all the carbohydrates!).
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Creamy Cucumber Radish Salad Recipe (Dairy-Free!)
Video
Ingredients
- 2 cups thinly sliced cucumber
- 1 1/2 cup thinly sliced radish about 1 bunch
- 2 stalks green onions chopped
- 1 tbsp fresh dill chopped
- 1/4 cup mayonnaise
- 2 tbsp white balsamic vinegar or apple cider vingar
- 1 garlic clove minced
- 1/2 tsp sea salt or more to taste
- 1/8 tsp ground black pepper
- Optional: coconut sugar or sugar to taste (omit for Whole30)
Instructions
- In a large mixing bowl, add cucumber, radish, green onions, and dill.
- In a separate bowl, whisk together mayonnaise, balsamic vinegar, garlic, salt, and pepper.
- Pour the dressing over veggies and stir to combine.
- Chill for 1 hour. Taste to add more salt (or sugar) if needed, before serving.
Notes
Expert Tips
- Use a mandoline slicer to slice the cucumber and radish. It makes the job way quicker and easier, and you’ll get slices that are uniform in thickness. If you don’t have one, use a sharp knife.
- If you are not a fan of dill or if you want to switch up the spices, you can also use fresh mint for an ultra-refreshing flavor.
- If you don’t prefer mayonnaise and aren’t dairy-free, feel free to substitute plain Greek yogurt.
- This recipe doesn’t contain any cheese, but if you aren’t dairy free and want to add some, crumbled feta cheese would work really well.
- Make sure to chill the creamy cucumber and radish salad for at least 1 hour after making it. The longer it sits, the better it’ll taste as the flavors meld together!
Serving Tips
- This is an easy, make-ahead dish for a summer potluck or picnic! It can be made up to 24 hours in advance.
- Serve chilled alongside your favorite protein and additional side dishes.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Give it a good stir before serving.
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This was so good and refreshing! Perfect summer side dish.
Delicious! I added some garden fresh cherry tomatoes. I LOVED it!
Yum! What a great idea to add tomatoes. Thanks so much!!
Sooo good!
So refreshing, added to steak tacos. Yummmmm
So good!
This is awesome!!
Thanks so much!
Perfection! I was dreaming up a seasonal summer vegetable salad and your recipe hits the mark. Not to mention, cucumber and radish are inexpensive when choosing organic produce.
Thank you so much for leaving a review! So happy you enjoyed it!