Radish Cucumber Salad
Crisp, refreshing slices of radish and cucumber tossed in a light, lemony dressing with fresh herbs. This simple salad comes together in minutes and adds a cool, peppery crunch to any meal.
For 4 servings
- prep · ~5 min
Slice the vegetables.
1.Wash and trim the radishes. Slice them into very thin rounds using a sharp knife or mandoline.2.Slice the cucumber into thin half-moons. If using a thick-skinned cucumber, peel it first.3.Halve the red onion, remove the papery skin, and slice it paper thin into half-rings. - mix · ~2 min
Toss the salad.
1.In a large bowl, combine the sliced radish, cucumber, and red onion.2.Drizzle with olive oil and lemon juice.3.Season with salt and black pepper.4.Add the chopped dill and toss everything gently until evenly coated.TIPTaste the salad after tossing and adjust the salt or lemon juice to brighten the flavors. - rest · ~5 min
Let the salad rest for 5 minutes.
Let the salad sit at room temperature for about 5 minutes to allow the vegetables to soften slightly and the flavors to meld. This makes the salad juicier and more flavorful.
TIPThis salad is best served fresh, as the vegetables will release water and lose their crispness over time.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a mandoline for paper-thin, even slices of radish and cucumber for the best texture.
- 2If using a standard cucumber, peel it and remove the seeds to prevent the salad from becoming watery.
- 3Let the salad rest exactly 5 minutes — longer resting will make the vegetables soggy.
- 4For extra crunch, soak the sliced red onion in ice water for 5 minutes, then drain well before adding.
- 5Taste and adjust lemon juice and salt just before serving, as the flavors mellow during resting.
- 6This salad does not store well; serve immediately for the crispest texture.
Adapt it for your goals.
Herb Swap
Replace dill with fresh mint or parsley for a different aromatic profile — mint adds a cool, sweet note that pairs beautifully with cucumber.
Creamy VersionCreamy Version
Add 2 tablespoons of Greek yogurt or sour cream to the dressing for a richer, creamier texture while keeping the crunch.
Spicy KickSpicy Kick
Add a thinly sliced jalapeño or a pinch of red pepper flakes for heat, balancing the cool cucumber and radish.
Vinegar TwistVinegar Twist
Substitute half the lemon juice with white wine vinegar or apple cider vinegar for a slightly different tang.
Why this is on our healthy list.
Low in Calories
Radishes and cucumbers are very low in calories, making this salad a light and hydrating side dish.
Rich in Vitamin C
Radishes and lemon juice both contribute vitamin C, which supports immune function and skin health.
High Water Content
Cucumbers are over 95% water, helping with hydration and promoting a feeling of fullness.
Good Source of Antioxidants
Radishes contain antioxidants like anthocyanins and isothiocyanates, which help combat oxidative stress.
Frequently asked questions
This salad is best eaten within 30 minutes of dressing, as cucumbers and radishes release water and become soft. Prep the sliced vegetables up to a day ahead and dress just before serving.
