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This old fashioned Cucumber Radish Salad honors the simplicity of garden fresh cooking. With crunchy cucumbers, spicy radishes, and punch from the onions, it’s tossed in a creamy sweet dressing and so addicting!
Serve it alongside grilled chicken, burgers, or fresh fish for the perfect warmer weather pairing.
This Cucumber Radish Salad takes me back to summer dinners at my Grandma Violet’s house, where a bowl of something fresh from the garden was always on the table. She had a way of turning the simplest vegetables into something you couldn’t stop eating. This recipe is inspired by her.
My salad has a creamy, light, and sweet dressing that ties everything together beautifully. It accentuates the cucumbers and dill while softening the bite of the radish and red onion. What’s even better is there’s nothing fussy about it, just sliced vegetables and a dressing that does all the work. It’s the kind of recipe that feels nostalgic and familiar from the very first bite.
Here’s A Quick Video Tutorial
Cucumber Radish Salad Ingredients
Here’s everything you will need to make this salad recipe, plus a few important notes and potential substitutions. Keep reading!
- Cucumbers: The best type to use are English cucumbers because the seeds are small and you can eat the peel. You’ll want to slice them into 1/16″ rounds. If you’re using cucumbers from the garden, peel them and remove large seeds (if necessary).
- Radishes: Also slice these into 1/16″ rounds.
- Red Onion: Cut the onion in 4’s and then slice 1/16″ thick. You can also use sweet onions for a more mild and sweet flavor instead of spicy.
- Mayonnaise: Use your favorite brand or you can make my homemade Avocado Oil Mayonnaise. Just make sure you’re not using Miracle Whip, it’s too sweet for this.
- Whole Milk: This is used to thin out the mayonnaise and create a silky smooth dressing.
- White Vinegar: Just a little bit of acid to balance it all out. Feel free to use apple cider vinegar or lemon juice in its place.
- Cane Sugar: This little bit of sweetness goes a long way, so don’t leave it out. If you’re opposed to cane sugar, you can use honey instead.
- Dried Dill: Feel free to use fresh if it’s in season. Just don’t add too much because it can overpower the other flavors.
- Salt and Black Pepper: Season the salad to your taste preferences. We typically only add black pepper.
How to Make This Cucumber Radish Salad
1. Whisk and Add the Veggies. In a large bowl, whisk together the mayonnaise, milk, white vinegar, sugar, and dill. Add the thinly sliced cucumbers, radishes, and red onion.
2. Toss, Refrigerate, and Serve. Toss everything together until well coated and season with salt and pepper. Refrigerate for an hour or two before serving.
Find the complete recipe instructions with measurements below.
What To Serve With Your Salad
This Cucumber Radish Salad goes great with a wide range of spring and summer dishes. Think roasted chicken, salmon, grilled pork chops, or even burgers and smoked hot dogs. It’s also fits right in with cornbread, doctored up baked beans, or corn on the cob. Basically, this salad belongs on your table this summer.
Helpful Recipe Tips
Wash your produce! This may seem obvious but since we’re eating the peels on the cucumbers and radishes, they need to be well washed. I spritz mine with vinegar and let them sit for 5 to 10 minutes before lightly scrubbing under cool water. This removes any dirt and debris, as well as chemicals and bacteria.
Let your salad rest in the refrigerator. Before serving I like to let this salad chill out in the refrigerator for an hour or two. During this time the vegetables soften and they soak up some of that dressing. It also helps the whole thing build in flavor and taste even better.
Frequently Asked Questions (FAQ’s)
More Fresh Veggie Salads You Might Enjoy
Cucumber Radish Salad
EQUIPMENT
- mandoline - I use this one
INGREDIENTS
- 1 ½ large English cucumbers - 1/16" slices
- 4 large radishes - 1/16" slices
- ¼ red onion - 1/16" slices
- ½ cup mayonnaise - store-bought or homemade
- 1 ½ tablespoon whole milk
- 1 tablespoon white vinegar
- 2 teaspoon cane sugar - or honey
- ¼ teaspoon dried dill - or ¼ tablespoon fresh dill
- salt and black pepper - to taste
INSTRUCTIONS
- In a serving bowl stir together the mayonnaise, whole milk, white vinegar, cane sugar, and fresh dill.
- Add the thinly sliced cucumbers, radishes, and red onion. Toss until everything is well coated in the dressing. Refrigerate for at least 1 hour to soften vegetables and build the flavor profile.
- Re-toss the salad and season with salt and black pepper. Serve cold.
VIDEO
RECIPE NOTES
- Feel free to alter the amount of radishes or red onion, depending on your taste preferences or the spiciness of them.
STORING INFORMATION
- Refrigerated, in an airtight container or wrapped tightly with foil or plastic wrap, for up to 3 days. Add a spoonful of mayonnaise if the dressing is getting a little too watery.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
This is seriously the best salad! I paired it with baked salmon and it was the perfect side.