Creamy Cucumber Radish Salad Recipe (Dairy-Free!)

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.

• 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.

1. In a large bowl, add the cucumber slices, radish slices, green onions, and dill.
2. In a separate bowl, stir together mayonnaise, balsamic vinegar, garlic, salt, and pepper.
3. Pour the dressing over the vegetables and toss to combine.
4. 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. 

More Delicious Salads

Watermelon Cucumber Salad with Prosciutto

Refreshing Paleo Vegan Dill Cucumber Salad

Whole30 Tzatziki Sauce 

Kkakdugi – Korean Radish Kimchi