Cucumber radish salad is a bright and refreshing summer salad.
Cucumber and radish salad is a simple dish made with cucumbers, radishes, and green onions tossed in a simple vinaigrette.
It’s low-calorie and low-carb, but high on the flavor index!
Holly’s Cool Salad Highlights
- Flavor: Cooling cukes and spicy radishes are a flavor-packed duo with a delicious tangy vinaigrette.
- Difficulty: It’s super easy to make this salad with just two kinds of veggies, and the dressing comes together in a snap.
- Prep note: Cut cucumbers and radishes ahead and keep them in ice water until ready to use.
- Time-Saving Tip: Double the vinaigrette recipe and use it as a marinade for chicken and fish.
- Serving suggestions: Pack it with protein by adding bay shrimp, crab, tuna, or salmon.
Crunchy Cast of Characters
Cucumbers: Any cucumber variety works, but English or Persian cucumbers have thinner skins, fewer seeds, and are sweeter.
Radishes: Look for bright red radishes with intact skins. Save the greens to add to a salad (they taste like arugula). Long French radishes, white daikon, and purple radishes add visual appeal to this salad.
Green Onions: Green onions add a pop of color and extra flavor to cucumber radish salad.
Vinegar: White vinegar is fresh and crisp. Apple cider, white wine, champagne, or rice vinegar can be used. Avoid balsamic since it will detract from the clean visual of the dish.
Oil: Vegetable oil or any light-tasting oil works in this recipe.
Sweetener: Use more or less white sugar, or go for a sugar-free sweetener if desired.
Fresh Twists
- Swap dill for fresh thyme or basil.
- Add feta, parmesan, or blue cheese crumbles.
- Try extras like kalamata olives, pepperoncini, or artichoke hearts.
- Use red onion instead of green onion, or skip it entirely.
How to Make Cucumber Radish Salad
- Slice cucumbers and radishes and add to a large bowl.
- Toss with remaining ingredients and chill (full recipe below).
- Toss again before serving.
Crisp Tips
- For the best results, use a mandoline to get uniformly thin slices of cucumbers and radishes.
- For cucumbers and radishes that have been prepped ahead and kept in cold water, be sure to drain and pat them dry completely so the dressing adheres properly.
Leftover Love
Keep leftover cucumber radish salad in a covered container in the refrigerator for up to 3 days. Drain, stir, and add fresh cukes, radishes, or green onions if desired.
More Summer Salads
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Cucumber Radish Salad
Equipment
Ingredients
- 1 english cucumber
- 1 large bunch radishes
- 2 medium green onions sliced thin
- 3 tablespoons vegetable oil
- 2 tablespoons white vinegar
- ½ teaspoon granulated sugar
- ⅛ teaspoon salt or to taste
- 1 teaspoon chopped fresh dill
- black pepper to taste
Instructions
- Slice the cucumber and radishes into ⅛-inch slices.
- Combine all ingredients in a large bowl. Toss to combine and refrigerate at least one hour.
- Toss before serving.
Notes
- Slice the cucumbers and radishes ahead of time! Keep them in ice water in the refrigerator, then drain and pat dry when ready to use.
- Make the dressing in advance and refrigerate in a cruet or mason jar.
- Use the dressing as a meat and fish marinade.
- Store salad in a covered container in the refrigerator for about 2-3 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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