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GET IT NOWGrowing up in a Russian-speaking household (we were refugees here in the U.S.), we loved our hearty, creamy veggie salads — almost always without the greens. And while creamy cucumber salad is definitely my favorite of the bunch (and the most popular on my site), I hope you make room to try my radish salad this summer, inspired by the one my mom makes. It might be less well known, but I can’t get enough of the delightful crunch and peppery kick. Make this cucumber radish salad recipe with me and see what you’ve been missing!
Why You’ll Love My Radish Salad Recipe
- Cool, creamy, and crunchy – You know that refreshing, cool crunch you crave on a hot day? That’s exactly what you get from my radish salad. And the creamy sour cream dressing with a splash of lemon adds the perfect zingy flavor!
- Simple, fresh ingredients – You just need some summer veggies (perfect for your farmers market haul), sour cream, a few pantry staples, and a handful of fresh herbs. It’s my go-to summer combo.
- Quick to toss together – Just 15 minutes, and you’ve got a vibrant, healthy salad that’s perfect for any summer table.
- Perfect summer side dish – My mom actually makes this cucumber radish salad year round, but I love it in the summer months the most. It’s the perfect fresh side dish for your cookouts and summer dinners.
Ingredients & Substitutions
Here I explain the best ingredients for my radish salad recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Vegetables – The classic version my mom makes just has cucumbers and radishes, but honestly, toss in whatever crunchy veggies you’re into. Firm ones hold up best against that creamy dressing. One time, I swapped in sugar snap peas for the cucumbers, and it was so good! You can also try carrots, red onion, bell peppers, or even some sliced jicama for that extra crunch.
- Sour Cream – This is the base of the creamy dressing. Greek yogurt works great instead if you want something lighter.
- Fresh Herbs – My family usually makes this radish salad with only fresh dill, but I like to add fresh chives to mine, too. You can also try other summer herbs, such as parsley, basil, or even mint. I don’t recommend dried herbs here, though.
- Olive Oil – This thins out the dressing a bit. I went with regular olive oil, but you can sub in extra virgin olive oil or avocado oil.
- Lemon Juice – For some extra tang. White wine vinegar makes a pretty good substitute if you need one.
- Seasonings – Just a little garlic powder, sea salt, and black pepper.
VARIATION: Use a vinaigrette dressing instead!
I love the creamy dressing here, but this salad is just as refreshing with a lighter oil-based dressing. Try it with my zesty lemon vinaigrette, or the one from my tomato cucumber avocado salad.
How To Make Radish Salad
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Slice the vegetables. You can cut them any way you like, but I recommend simply thin slices.
- Make the dressing. In a large bowl, whisk together the sour cream, dill, chives, olive oil, lemon juice, and garlic powder. Season with sea salt and black pepper to taste.
- Assemble the radish salad. Fold the cucumbers and radishes into the creamy dressing. I like to top with extra fresh herbs before serving!
My Recipe Tips
- Slice the veggies very thinly. You can do it by hand with a sharp knife, but I love using my mandoline slicer to get extra thin rounds. The texture is so much better!
- Make the dressing in the same bowl. Many salad recipes call for mixing the dressing separately and then pouring over the salad, but I love a good summer shortcut. I mix the dressing in the large bowl first, then add the veggies and toss. Hooray for less dishes to wash!
- If you’re making ahead, drain the cucumbers in a colander. I usually serve it right away and skip this step, but if you prep it in advance, draining prevents the salad from getting watery. Simply sprinkle the cucumbers with salt and drain in a colander over the sink for 15-30 minutes first. Rinse, pat dry, and proceed with the radish salad recipe as usual.
- Have extra radishes from the farmers market? My fried radishes or roasted radishes are the perfect way to use them up.
Storage & Meal Prep
- Store: Cover and store your radish cucumber salad in the fridge for up to 3-4 days. The cucumbers do soften and release some water, but I still love it.
- Meal prep: See my tips above if you want to prep a few hours ahead, but if you want to make it 2-3 days in advance, I recommend keeping the dressing and veggies separate until the day-of.
Serving Suggestions
This cucumber radish salad is the epitome of summer, so I love pairing it with warm-weather mains! Here are a few ideas to get you started:
- Burgers – Fire up that grill and make my burger recipe or turkey burger recipe! It’s seriously one of my fave summer combos with this salad.
- Seafood – Try my grilled shrimp skewers or grilled salmon for a breezy dinner. And for those special date nights at home? This radish salad is absolutely perfect with grilled lobster tails or grilled halibut.
- Chicken – You can use these same fresh herbs for my chicken kabobs! For a simpler dinner, make my grilled chicken legs or pan fried chicken thighs.
- Lamb – I like lamb kofta for some fun food on a stick, but air fryer lamb chops are always a treat.
- Pork – I’m not a huge pork fan, but I do love me some grilled pork chops and pork souvlaki. They pair perfectly with this creamy side dish.
More Summer Salad Recipes
Fresh salads are one of the best parts of summer! Try one of my others soon:
Radish Salad (15 Minutes)
Make my easy radish salad recipe in just 15 minutes! With crisp cucumbers, radishes, and a creamy dressing, it's the perfect light side dish.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Slice the radishes and cucumbers thinly. (A mandoline works best for very thin slices.)
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In a large bowl, whisk together the sour cream, dill, chives, olive oil, lemon juice, and garlic powder. Season with sea salt and black pepper to taste.
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Add the cucumbers and radishes. Fold together to combine.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Radish Salad
Gratitude Moment
We’re back visiting my hometown in Minnesota for a couple of months this summer and it’s bringing back so many mixed emotions. This little kitchen was my first out of college, before Wholesome Yum was ever a thing. It’s where I learned how to cook, and where I first made this radish salad.
It sure feels different after the shiny new one we saved up for in Florida, but I’m grateful for all the memories it holds. What was your first kitchen like?
18 Comments
Ioana Didac
0Very fresh and easy recipe, absolutely love it! Made it as a side to roasted lamb, it’s a match made in heaven!
Not sure about the quantities/ratio for veggies/ dressing, as I used only half of an English cucumber and one medium sized bunch of radishes but the full quantities for the dressing. It covered the vegetables but that’s it, do depending on how you like your salads you might want to increase the ingredients for the dressing.
I am very happy with it like this, but depending on what I will pair it in the future I might make more dressing.
Maya | Wholesome Yum
0I’m so glad you loved it, Ioana! Lamb sounds like a perfect match.
Maria
0I tried this salad with a tangy lemon vinaigrette instead of the creamy dressing, and it was fantastic! This version will definitely be a staple in my rotation for a lighter, yet flavorful option.
Joyce Harper
0What a nostalgic moment! Kitchens hold so many memories. My first kitchen was tiny but taught me a lot about cooking too. Anyway, Really love this radish salad. So simple, easy and healthy. Adding this to my rotation. Thanks Maya
Amanda
0My husband couldn’t get enough of this! Definitely a keeper.
askaudreytech@gmail.com
0This is an awesome recipe. Quick and easy and delicious! And a throwback to my childhood, too! For cutting the radish and mini cucumbers on the slicer, I recommend investing in a metal mesh cutting glove. Then you can just use your palm (inside of the glove!!) for the radish, and just hold the end of the cuke, instead of using the veggie holder it comes with, and it is very safe and goes so much faster.
Tom Fox
0Looks great however it does not list amount of ingredients except for dried dill.
Wholesome Yum D
0Hi Tom, Right above where you left this comment you will find the recipe card where the ingredient amounts are listed.
Lori Morris
0This is such an easy and great tasting salad. Exactly what I was looking for. Seasoned just right and creamy. Can’t wait till it marinates in the fridge overnight. This recipe went straight to my favorites!
Betty B
0Thanks! I am about to try several recipes, looked at onion rings and cuke/radish/dill. Wonder if I can half or quarter most recipes as I am single?
Wholesome Yum A
0Hi Betty, you can easily scale recipes down on the recipe card — just keep in mind that you might have leftovers of certain ingredients. Check storage instructions in each post for how to keep leftovers fresh (or reheat).
Candace
0How do I substitute zucchini for the cucumber?
Maya | Wholesome Yum
0Hi Candace, If you like the taste of raw zucchini, then yes, you can use the same amount of zucchini instead of cucumbers.
Megan Bowes
0This is a wonderfully fresh recipe. I made it for my family and they loved it. It goes well with the Taco Soup. 🙂
Victorious
0Substituted half the cucumber for zucchini and added red onion and feta was delicious
Gail Bridenbaugh
0I made according to your directions. I thought it tasted much better after resting several hours in the frig. My husband isn’t a radish fan and he liked it. I am going to add a few thinly sliced onions to the last half …give that a try. Thanks for the recipe!
Beth
0This looks so delicious! My husband will love this! Saved for later. Thanks!
Jennifer
0This was absolutely delicious!