This cucumber radish salad is a crisp and refreshing dish, perfect for a light meal or a side. Made with thinly sliced cucumbers and radishes, it’s tossed with a simple lemon-dill dressing that adds a zesty and vibrant flavor to the vegetables. Whether you're serving it at a summer picnic or looking for a quick and healthy snack, this salad is both easy to prepare and satisfying.
Why You’ll Love This Recipe
If you're looking for a salad that's light, crisp, and packed with flavor, this cucumber radish salad is a must-try. The cucumber provides a cool, refreshing crunch, while the radishes bring a peppery kick that balances perfectly with the tangy lemon-dill dressing. It’s a vegan, gluten-free, and low-calorie option that can be enjoyed by anyone. Not only does it come together in just 10 minutes, but it also pairs well with a variety of dishes, from grilled meats to vegetarian mains. Whether you're meal prepping or just in need of a quick snack, this salad offers both taste and nutrition in one bowl.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups cucumber, thinly sliced
- 1 cup radishes, thinly sliced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Directions
- Thinly slice the cucumbers and radishes using a sharp knife or mandoline for uniform pieces. Add them to a large mixing bowl.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper until well combined.
- Pour the dressing over the cucumber and radish slices. Toss gently to coat.
- Add the fresh dill and give the salad a final toss to combine.
- Serve immediately or chill in the refrigerator for 10-15 minutes to allow the flavors to meld.
Servings and Timing
- Servings: 4 servings
- Prep Time: 10 minutes
- Cooking Time: 0 minutes
- Total Time: 10 minutes
Variations
- Add extra vegetables: Try adding thinly sliced carrots or bell peppers for added crunch and color.
- Incorporate protein: For a heartier salad, add chickpeas, feta cheese, or grilled chicken.
- Spice it up: If you enjoy a little heat, sprinkle some chili flakes or add a pinch of cayenne pepper to the dressing.
- Swap the herbs: Instead of dill, try fresh parsley, mint, or basil to customize the flavor.
- Vinegar option: If you prefer a more tangy dressing, swap the lemon juice with apple cider vinegar or white wine vinegar.
Storage/Reheating
- Storage: This salad is best served fresh, but it can be stored in an airtight container in the refrigerator for up to 1 day. The cucumbers and radishes may lose some of their crispness as they release moisture.
- Reheating: Since this is a cold salad, there’s no need to reheat it. Just take it out of the fridge and serve chilled.
FAQs
1. Can I make this cucumber radish salad ahead of time?
Yes, you can prepare the salad in advance and store it in the refrigerator for up to 1 day. However, it’s best to add the fresh dill just before serving to preserve its flavor.
2. Can I use other vegetables in this salad?
Absolutely! Feel free to add vegetables like carrots, bell peppers, or cherry tomatoes for added texture and color.
3. Is this salad vegan-friendly?
Yes, this cucumber radish salad is completely vegan and plant-based, making it a great choice for those following a vegan or vegetarian diet.
4. How do I prevent the cucumbers from becoming soggy?
After slicing, you can salt the cucumbers and let them sit for about 5 minutes to draw out excess moisture, then pat them dry with a paper towel before tossing with the dressing.
5. Can I use store-bought dressing instead of making my own?
While homemade dressing adds a fresh and zesty flavor, you can substitute with store-bought dressing. A simple vinaigrette or lemon-based dressing would work well.
6. How can I make the dressing spicier?
Add a pinch of chili flakes, hot sauce, or a dash of cayenne pepper to the dressing for a spicy kick.
7. Can I replace the olive oil in the dressing?
Yes, you can substitute olive oil with avocado oil or another light oil of your choice. The flavor will change slightly, but it will still be delicious.
8. Can I serve this salad warm?
This salad is best served cold or at room temperature, as the flavors meld better when chilled.
9. Can I add fruit to this salad?
For a unique twist, consider adding some fresh fruit, such as strawberries or apple slices, for a sweet contrast to the savory vegetables.
10. Can I make this salad gluten-free?
Yes, this recipe is naturally gluten-free, so it’s a great option for anyone with dietary restrictions.
Conclusion
This cucumber radish salad is a simple, quick, and healthy dish that will become a go-to recipe for light meals and side dishes. Its fresh ingredients and bright dressing make it perfect for summer, but it's versatile enough to be enjoyed year-round. With endless possibilities for variations and customizations, you can make this salad your own. Whether you're following a vegan, gluten-free, or low-calorie diet, this refreshing salad will satisfy your cravings while keeping things light and nutritious.
Cucumber Radish Salad
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This Cucumber Radish Salad is a crisp, refreshing, and healthy dish featuring thinly sliced cucumbers and radishes tossed in a zesty lemon-dill dressing. Perfect as a light side dish or snack, this easy salad is ready in just 10 minutes. It’s vegan, gluten-free, and low-calorie—ideal for summer picnics, meal prep, or a quick refreshing bite!
Ingredients
- 2 cups cucumber, thinly sliced
- 1 cup radishes, thinly sliced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Thinly slice cucumbers and radishes using a sharp knife or mandoline. Place them in a mixing bowl.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper until well combined.
- Pour the dressing over the sliced cucumbers and radishes. Toss gently to coat evenly.
- Sprinkle fresh dill over the salad and mix well.
- Serve immediately or refrigerate for 10-15 minutes to enhance the flavors.
Notes
- Storage: Best enjoyed fresh, but can be stored in an airtight container in the fridge for up to 1 day.
- Prevent sogginess: Lightly salt the cucumbers and let them sit for 5 minutes before patting dry to remove excess moisture.
- Customization: Add carrots, bell peppers, chickpeas, or feta cheese for extra texture and flavor.
- Category: Salad
- Method: No-Cook
- Cuisine: American
