Bright and crisp, this Cucumber Radish Salad with Lemony Vinaigrette is a refreshing side dish made with fresh veggies, tangy dressing, and a hint of spice. It's perfect for spring and summer meals.
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This is a simple salad, but one that's full of flavor and striking color. The Cucumber Radish Salad recipe combines sliced vegetables: crisp, cool cucumbers and sassy red and white radishes. Sliced scallions add mild onion flavor and a creamy, lemon-maple vinaigrette dressing ties them all together.
I love this salad for lunch, especially with fresh cucumbers and radishes from the garden or farmer's market. It's also a lovely side dish at cookouts or with savory dinners like roast chicken or turkey burgers.
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Radishes and cukes
I do like radishes; that's something that you might have guessed the moment you saw the radishy Hungry Enough logo! As much as I like radishes, I have to admit I do tend to be rather lazy with them: just slicing them over a bowl of lettuce or cutting them into matchsticks to serve with a bowl of pozole.
Well, this time I have something a little different, a tasty way to enjoy those radishes that goes beyond sprinkling them over a bowl of spring mix. Since radishes taste just dandy with cucumbers, it logically follows that they taste wonderful together in a simple, quick-to-prepare, dressed salad.
New Englanders will love this radish cucumber salad as a tasty way to put garden vegetables to good use. If it happens that one vegetable is ready from your garden but not the other, or if you don't have a garden, checking your local farmstands and farmers' markets is the next best option for the most flavorful produce.
Why you'll love this recipe
There's that tastiness I mentioned—that's one big reason why you'll love Cucumber and Radish Salad! Cukes, radishes, and chopped scallions are tossed in a simple vinaigrette... that's all you have to do to serve it up. The dressing includes fresh lemon juice, spices, and a dash of Vermont maple.
The whole salad is quick to prepare—especially if you own a mandoline slicer (this is the one I use.) They make veggie slicing so much faster and create uniform slices to boot. Just don't slice off the tip of your finger! (Something my mom is always warning me about.)
The fresh flavor makes this radish salad a splendid choice for Spring or Summer gatherings, especially when garden-fresh veggies are available. However, since the veggies are available year-round it's a recipe you can bring out any old time.
Need even more ideas for this veggie? Here are more radish recipes.
🔪 How to make Cucumber Radish Salad with Lemony Vinaigrette
Ingredients:
- Cucumbers: Wash the cukes well to remove any waxy coating.
- Radishes: I use regular red radishes, but feel free to try chioggia or watermelon types, too.
- Scallions: The green onions add more color, crunch, and mild flavor.
- Oil: Use neutral-flavored vegetable oil or extra virgin olive oil.
- Lemon Juice: It adds bright, citrusy flavor to the salad.
- Sour Cream: This makes the dressing a little creamy when blended with the other ingredients.
- Maple Syrup: Add just a little pure maple syrup to give it a touch of sweetness.
- Vinegar: The acidity of vinegar helps balance the dressing flavor.
- Spices: I use a blend of salt, curry powder, red pepper flakes, and black pepper.
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Slice the veggies
Slice the cucumbers, radishes, and scallions and toss them in a bowl.
Make the vinaigrette
Blend together all the vinaigrette ingredients by shaking them up in a mason jar.
Finish the salad
Combine the dressing and the veggies in a bowl just before serving.
Cucumber Radish Salad FAQs
Yes! While I recommend waiting to combine the vegetables and dressing until just before serving, you can prepare the components in advance. Slice the cucumbers, radishes, and scallions and store them covered in the refrigerator. Keep the vinaigrette separate in a sealed jar. Combine the vegetables and dressing when you're ready to enjoy the salad.
I use regular cucumbers for this salad, however, you can also use English cucumbers or mini cucumbers. Whichever type you choose, wash the cucumbers well to remove any waxy coating.
You can substitute full-fat Greek yogurt or even a little mayonnaise for the sour cream, to achieve a similar creamy texture in the dressing.
Make Cucumber Radish Salad as a light side dish for summer barbecues and cookouts, or as a dish at brunches and showers. You can also make it as a side for weeknight dinners like roast chicken, turkey burgers, or grilled steak. I like this salad as a light lunch too, with a slice of buttered bread.
Tips:
- Once tossed in the dressing the vegetables will begin to soften, and some red from the radishes will begin to turn the dressing pink. That's why I like to wait until right before serving to add the dressing to the bowl.
- If you're hoping to make this salad in advance, you can always store the prepared vegetables covered in a bowl, and the dressing mixed in a mason jar in the fridge for a day or two. Combine the ingredients just before serving.
The recipe is down below, and I have a few other salad recipes you should try, too:
💭 How do you like this salad? Leave a comment below and tell me!
📖 Recipe
Cucumber Radish Salad with Lemony Vinaigrette
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Ingredients
Veggies:
- 2 large cucumbers, washed (between 10-12 ounces each)
- ¾ pound radishes, leaves and stems removed, washed
- 5 scallions
Dressing:
- ¼ cup neutral vegetable oil
- 3½ tablespoons fresh lemon juice
- 1½ tablespoons sour cream
- 1½ teaspoons pure maple syrup (Vermont maple, ideally!)
- 1½ teaspoons white vinegar
- ½ teaspoon salt
- ¼ teaspoon curry powder
- ¼ teaspoon red pepper flakes
- Pinch of black pepper
- Garnish: chopped chives and lemon zest (optional)
Instructions
Prep the veggies:
- Slice the ends off the cucumbers, then cut them into thin slices (about ⅛-inch thick) using a sharp knife or mandoline slicer. Put the slices in a large mixing bowl.
- Slice the radishes into thin circles (⅛-inch thick) with a knife or mandoline. Add them to the bowl.
- Remove the white ends and ragged tops from the scallions. Slice them into thin circles and add them to the bowl.
- Use your hands or a spoon to toss the veggies together.
Make the dressing:
- Put the oil, lemon juice, sour cream, maple syrup, vinegar, salt, curry powder, red pepper flakes, and black pepper into a mason jar with a lid.
- Shake the jar vigorously to mix the dressing. (You could also whisk it together in a small bowl.)
Finish the salad:
- When you're ready to serve the salad, pour the dressing over the veggies in the bowl. Use a spoon to gently toss the veggies in the dressing.
- Garnish the top of the salad with chopped chives and lemon zest. Serve the salad immediately.
- Cover any leftover salad with plastic wrap and store it in the fridge for up to 2 days.
Notes
- Once tossed in the dressing the vegetables will begin to soften, and some red from the radishes will begin to turn the dressing pink. That's why I like to wait until right before serving to add the dressing to the bowl.
- If you're hoping to make this salad in advance, you can always store the prepared vegetables covered in a bowl, and the dressing mixed in a mason jar in the fridge for a day or two. Combine the ingredients just before serving.
Nutrition
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