Radish and Cucumber Salad
Creamy Radish and Cucumber Salad is light, crisp, and packed with vibrant flavors, this salad is a celebration of simple ingredients transformed through a tangy yogurt dressing, a hint of citrus, and the aroma of fresh dill. Whether you’re planning a picnic, a light lunch, or a refreshing side for your next dinner, this salad delivers a delightful crunch and creaminess in every bite.
Why You’ll Love This Radish and Cucumber Salad
This Creamy Radish and Cucumber Salad is:
- Refreshing and light – thanks to the water-rich cucumbers and peppery radishes.
- Creamy yet tangy – with a yogurt and lemon dressing that balances richness with acidity.
- Herbaceous and aromatic – with the addition of fresh dill and spring onions.
- Quick to make – all you need is 10 minutes and a handful of fresh ingredients.
- Easily adaptable – perfect for adding your favorite toppings or making ahead.
Ingredients for Radish and Cucumber Salad
- Radishes – thinly sliced for their crisp texture and peppery bite.
- Cucumbers – ideally English or Persian for fewer seeds and tender skin.
- Fresh dill – for its unmistakably bright, citrusy flavor.
- Spring onion – also known as scallions, adding a mild oniony note.
- Vegan Yogurt – Greek-style for a creamy texture, or plain for a lighter version.
- Lemon juice – to brighten and balance the creaminess.
- Salt & black pepper – simple seasonings that make the flavors pop.
Tips for Success
- Slice thinly: Uniform, thin slices allow the flavors to meld and ensure the salad is easy to eat.
- Use fresh dill: Dried dill won’t deliver the same punch. Fresh is key here.
- Let it rest: Letting the salad sit for 15–30 minutes in the fridge helps mellow the sharpness of the radish and onion.
- Season generously: Salt and lemon juice are what tie the whole salad together. Taste and adjust before serving.
Radish and Cucumber Salad Serving Suggestions
This salad shines as a versatile side, perfect for:
- Picnic fare – Add it to a picnic basket with sandwiches, and fruit.
- Open-faced sandwiches – Use it as a topping on rye or sourdough toast.
- Lunch bowls – Pair it with lentils, grains, or falafel for a satisfying plant-based meal.
Storage Notes
This salad is best eaten the day it’s made, but it can be stored in an airtight container in the refrigerator for up to 2 days. Over time, the cucumbers may release liquid, slightly thinning the dressing. A quick stir before serving usually restores its creamy texture.
If preparing in advance, keep the dressing separate and mix just before serving to maintain freshness and crunch.
Nutritional Highlights
This Creamy Radish and Cucumber Salad isn’t just tasty—it’s packed with nutrients:
- Radishes are rich in vitamin C and antioxidants.
- Cucumbers provide hydration and fiber.
- Yogurt offers probiotics and protein.
- Dill and onions bring antimicrobial and anti-inflammatory properties.
A bowl of this salad supports gut health, hydration, and digestion—all while tasting indulgent.
FAQs: Radish and Cucumber Salad
Can I make this salad ahead of time?
Yes! You can prep the vegetables and dressing up to a day in advance, but for best texture, combine everything just before serving. If you mix it ahead of time, expect the salad to get slightly more watery as the cucumbers release moisture.
What kind of yogurt should I use?
Greek style vegan yogurt gives a thicker, more indulgent texture. Regular plain vegan yogurt works too, especially if you want a lighter, tangier dressing.
Do I have to use dill?
Not at all. Dill is traditional and complements the flavors beautifully, but other herbs like mint, parsley work well. Use what’s fresh and available to you.
How do I keep the cucumbers from getting soggy?
To prevent soggy cucumbers, you can salt them lightly and let them drain in a colander for 10–15 minutes before adding to the salad. This draws out excess water while preserving their crunch.
Is this salad suitable for people with dietary restrictions?
Yes—this salad is naturally gluten-free and made vegan. It’s a flexible, inclusive dish perfect for a range of diets.
Check out more recipes:
Savory Chickpea Granola Clusters
Creamy Radish and Cucumber Salad
Ingredients
- 2 bunch radishes (1lb, 450g) thinly sliced
- 1 large cucumber thinly sliced
- 3 tbsp chopped fresh dill
- 3 tbsp chopped fresh spring onions
Dressing
- 3 tbsp vegan Greek style yogurt
- 1 tbsp lemon juice
- salt and black pepper to taste
Instructions
- Wash the radishes and cucumbers thoroughly. Thinly slice them using a sharp knife or mandoline for even, delicate slices. Place them in a large mixing bowl.
- Finely chop the dill and spring onion, then add them to the bowl with the vegetables.
- In a separate bowl, whisk together the yogurt, lemon juice, salt, and pepper until smooth and well combined.
- Pour the dressing over the vegetables and herbs. Gently toss everything together until the radishes and cucumbers are evenly coated.
- For the best flavor, cover and refrigerate for 15–30 minutes before serving. This allows the flavors to meld beautifully. Serve and enjoy!
