Radish Cucumber Salad
This Radish Cucumber Salad is the perfect summer dish to enjoy on a hot day. Made with fresh radishes, crisp cucumbers, and a tangy dressing, it’s refreshing and light yet still packed with flavor.
We love to make creamy and refreshing salads in the summer. And, a great thing about this simple salad is that there is no cooking needed, so you don’t even have to turn on the stove.
Table of contents
❤️ Why You’ll Love This Recipe
- This is a fresh and healthy side dish that is a great way to use garden produce.
- Not only does it taste great but it’s also really easy to make.
- Plus, you only need a handful of ingredients so you don’t have to worry about spending a lot of money at the grocery store.
🛒Ingredients and Variations
This is a quick overview of the ingredients that you will need to help you make this easy salad recipe. You can find the full list of ingredients in the recipe card at the bottom of this post.
- sour cream – Greek yogurt can be used instead of sour cream.
- red wine vinegar – Apple cider vinegar or white vinegar can be used in a pinch.
- garlic powder
- salt
- black pepper
- granulated sugar – You can also use your favorite sugar-free granulated sweetener.
- radishes – You can leave these however, we think that they add an amazing flavor to this dessert.
- english cucumbers
- red onion
- fresh dill
🔪 How to Make This Radish Cucumber Salad
Making this fresh salad is so easy. Just follow these step-by-step instructions so that you enjoy this salad at your next cookout with your family and friends.
In a large bowl make the dressing by combining sour cream, vinegar, sugar, and seasoning until well mixed.
Then slice the radishes, cucumbers, and red onion into thin even-sized pieces.
Remove the dill from the steps, and chop lightly before adding it to the salad.
Add all the vegetables and dill to the bowl with the dressing and toss to coat.
🥄 Equipment
You will need a few kitchen tools to help you make this easy recipe. Gather these tools so you can enjoy this fresh salad this summer.
- large mixing bowl
- knife and cutting board
- Wooden spoon
If you love cucumber salad then next time you may want to give this TikTok Cucumber Salad a try. It’s tangy and super easy to make.
🥫 Storage
Storage – This salad is best enjoyed fresh. However, if you manage to have leftovers we have stored the leftover radish cucumber salad in the fridge in an airtight container for 2 days.
Serve With
This cucumber salad pairs well with so many different meals. We love to serve it with grilled meats, or even a light meal like this Garlic Baked Haddock recipe.
💭 Tips
Are you ready to make this salad? Here are a few tips that we learned when we made this simple salad.
- We used a knife and cutting board to cut the vegetables. However, if you have a mandolin slicer, that would make it even easier.
- Don’t dress the salad until you are ready to serve it, you don’t want your cucumbers getting soggy.
- If you want to do a little prep work, you can make the dressing hours in advance and keep it in the fridge until you are ready to serve the salad.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, radishes are delicious and slightly crunchy
🍽 More Salad Recipes
Do you enjoy salad recipes? If so, give these salads a try next time:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Radish Cucumber Salad
Equipment
- large mixing bowl
- knife and cutting board
- Wooden spoon
Ingredients
- ½ cup sour cream
- 3 tablespoons red wine vinegar
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon sugar
- 5-6 radishes
- 2 medium sized english cucumbers
- ¼ red onion
- 1 tablespoon fresh dill
Instructions
- In a large bowl, place the sour cream, vinegar, garlic powder, salt + pepper and the sugar and whisk together until smooth and creamy.
- On a cutting board, trim the tops and bottoms of the radishes and clean them under cold water and slice thinly.
- Trim the ends of the cucumbers off and slice thinly. Add radishes and cucumber to the bowl with the dressing.
- Slice a quarter of a red onion into thin strips and add to the salad.
- Run the knife over the dill to trim the fronds off the stems and roughly chop the dill. Add to the bowl and gently fold all the ingredients together until all the vegetables are coated with the dressing. Serve immediately.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days, noting the cucumber may lose some of its crispiness due to the dressing.
