Cucumber Radish Salad with Lemony Vinaigrette

5 from 3 votes. Tap stars to vote

Cucumber Radish Salad with Lemony Vinaigrette

Looking for an inviting side dish? I love bringing this crisp Cucumber Radish Salad to New England family cookouts! It's a fresh and inviting salad full of crunch, plus sweet and tangy flavor from a lemony vinaigrette.

Prep Time25

Total Time25

Course: Salad, Spring Dishes, Summer Side Dish, Vegetables

Cuisine: American

Servings: servings

Calories: 117kcal

Author: Nancy Mock

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
optional garnishes of chopped chives and lemon zest

US Customary - Metric

Instructions

Prep the veggies:

Slice the ends off the 2 large cucumbers, washed, 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 ¾ pound 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 5 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 ¼ cup neutral vegetable oil, 3½ tablespoons fresh lemon juice, 1½ tablespoons sour cream, 1½ teaspoons pure maple syrup, 1½ teaspoons white vinegar, ½ teaspoon salt, ¼ teaspoon curry powder, ¼ teaspoon red pepper flakes, and pinch of 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.
Add the optional garnishes of chopped chives and lemon zest.
Serve the salad immediately.

To store:

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