Refreshing Cucumber Radish Salad

This Cucumber Radish Salad is the ultimate ode to spring — light, crunchy, and bursting with fresh flavor. It’s the kind of dish that brings sunshine to your table even on a cloudy day. With cool Persian cucumbers, vibrant radishes, and a tangy lemon-garlic dressing, it’s a quick 10-minute side that’ll leave you feeling refreshed and satisfied.

I first whipped this up on a warm afternoon when I wanted something easy, fresh, and full of crunch. It ended up stealing the spotlight at the table, right next to grilled salmon and lemon potatoes. Since then, this salad has become a warm-weather favorite, perfect for potlucks, family dinners, and lazy lunches on the patio.

Check out the full inspiration behind this recipe and more fresh spring dishes on my Pinterest board.

Why You’ll Love This Recipe

Key Benefits

• Quick and Easy: This one takes just 10 minutes from start to finish.
• Minimal Ingredients: No hard-to-find items here — just fresh veggies and a simple dressing.
• Great for Entertaining: Looks beautiful on the plate and pairs with just about anything.
• Healthy and Light: Low-cal, nutrient-rich, and super hydrating.

Taste & Texture

Every bite is a balance of flavors and textures — crisp, cool cucumber paired with peppery, crunchy radishes, tossed in a lemony dressing with a little garlic kick. The dill adds brightness while the scallions round everything out with a mellow onion flavor. It’s the kind of salad that makes you feel good while eating it.

Dietary Attributes

This salad is naturally:

• Gluten-Free
• Vegetarian
• Low Carb
• Easily Vegan if you swap honey for maple syrup or agave

It also fits into most clean-eating or whole food meal plans and can be part of a Mediterranean-style diet.

Ingredients & Substitutions

Ingredient List

• 3 Persian cucumbers, thinly sliced
• 1 to 2 bunches of radishes, thinly sliced
• 1/4 cup fresh dill, chopped
• 3 scallions, thinly sliced
• 1 garlic clove, minced
• Juice of 1/2 a lemon
• 2 tablespoons olive oil
• 1/2 teaspoon honey
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes (optional for a little heat)

Notes on Quality

Use Persian cucumbers for their tender skin and fewer seeds, but if you only have English cucumbers on hand, they’ll work too. Go for fresh, firm radishes — preferably from a farmer’s market — for the best snap and color. Fresh dill makes a big difference here, so try not to skip it.

The dressing really benefits from a good-quality olive oil and freshly squeezed lemon juice.

Possible Substitutions

• Cucumbers: English cucumbers or baby cucumbers can sub in.
• Radishes: Watermelon radish adds color and a milder bite.
• Dill: Try fresh parsley or mint if dill’s not your thing.
• Honey: Use agave or maple syrup for a vegan version.
• Scallions: Finely minced red onion works in a pinch.

Step-by-Step Instructions

• Slice the cucumbers and radishes to about 1/4 inch thick using a sharp knife or mandolin.
• Add them to a medium mixing bowl along with the chopped dill and sliced scallions.
• In a separate small bowl, whisk together the minced garlic, lemon juice, olive oil, honey, salt, pepper, and crushed red pepper flakes (if using).

• Pour the dressing over the cucumber and radish mixture.
• Gently toss to coat everything evenly.
• Let it marinate for 5–10 minutes to allow the flavors to mingle.
• Serve fresh, ideally within 3–4 hours of making.

Expert Tips & Tricks

Best Practices

• Use a mandolin for evenly thin slices, which ensures consistent texture.
• Salt just before serving if you want to avoid excess water release.
• Let it marinate for at least 5 minutes for the dressing to infuse the veggies.

Common Mistakes

• Slicing too thick: It changes the texture and makes the salad clunky.
• Skipping fresh herbs: Fresh dill makes a huge difference here.
• Overdressing too early: If making ahead, store the dressing separately and combine right before serving.

Time-Saving Tips

• Pre-slice the cucumbers and radishes and store them in cold water in the fridge for extra crispness.
• Mix the dressing ahead and store in a jar for up to 3 days.

Serving Suggestions

Pairings

This salad is super versatile. Try it with:

• Grilled salmon or lemon chicken
• Quiche or a frittata at brunch
• Veggie burgers or falafel
• Roasted potatoes or grain bowls

Also works beautifully as a side for picnics and potlucks.

If you love veggie-packed salads, you’ll also enjoy my Beet Garden Salad with Goat Cheese or the bold and tangy Tomato Feta Salad.

Presentation Ideas

Serve in a shallow white bowl to let the vibrant pink and green pop. Garnish with extra dill or a few radish slices on top for color contrast.

Beverage Pairings

Pair it with:

• A chilled Sauvignon Blanc or dry Riesling
• Sparkling water with lemon
• A cucumber-mint cooler or light herbal iced tea

Storage & Reheating

Leftover Storage

Store any leftovers in an airtight container in the fridge. It’s best enjoyed fresh but will keep well for 3–4 days. If the veggies release too much liquid, just drain before serving.

Reheating Methods

No reheating needed — this is a cold salad. But if it’s been sitting a while, give it a quick toss and maybe a splash more lemon juice before serving to brighten it up again.

Frequently Asked Questions

Substitutions & Adjustments

Can I use different herbs?
Absolutely! Dill is classic here, but mint or parsley works well too.

Can I double the recipe?
Yes, it scales beautifully — just adjust the seasoning to taste.

Troubleshooting

My salad is too watery!
This usually happens if it sits too long. Try salting the cucumbers and radishes first, letting them sit, and patting dry before mixing.

It tastes flat — what can I do?
A pinch more salt, a drizzle of honey, or an extra squeeze of lemon can perk it right up.

Variations & Customizations

Dietary Adaptations

• Vegan: Use maple syrup or agave instead of honey.
• Low-Sodium: Reduce or skip the added salt.
• Whole30: Omit the sweetener entirely and add more lemon.

Flavor Twists

• Add a sprinkle of feta or goat cheese for richness.
• Toss in thinly sliced apples or fennel for a sweet crunch.
• Try a dash of sumac or za’atar in the dressing for a Middle Eastern flair.

Seasonal/Holiday Versions

• Add pomegranate seeds or orange segments in winter for brightness.
• Use watermelon radish in spring for a pop of color.
• Serve alongside Easter brunch or as a light 4th of July side.

Conclusion

This cucumber radish salad is everything a good spring side should be — fast, fresh, crunchy, and endlessly adaptable. Whether you’re throwing together a weeknight dinner or planning a sunny weekend picnic, this dish brings a clean, vibrant contrast to heavier mains.

Try it out and let me know how you served it — I love seeing your creations. And if you’re craving more fresh veggie goodness, don’t miss the Beet Garden Salad with Goat Cheese or the juicy Tomato Feta Salad.

Looking for more inspiration? Hop over to my Pinterest where I pin tons of seasonal, feel-good recipes. Let’s keep the salad love going!

Print