This Creamy Cucumber Radish Salad is light, crunchy, and just downright refreshing. Easy to prep in about 10 minutes, the radishes are beautifully balanced with the cool cucumbers and creamy dill dressing. The perfect veggie side dish!

Creamy Cucumber radish salad in a bowl with two spoons.

It is on a white table with fresh radishes and fresh dill next to it.

Salads are the ultimate veggie side dish. Especially during the warmer months when it is too hot to cook and we would much rather be soaking up the sun than be in the kitchen cooking.

This Creamy Cucumber Radish Salad combines two classic summer veggies into one delightful and easy salad that just hits the mark every time. No cooking required and prep is as simple as chopping up some veggies and making a quick creamy dill dressing! This cucumber radish salad is crisp, crunchy, and incredibly satisfying. The coolness of the cucumbers balances out the peppery bite of the raw radishes and the simple creamy dill dressing ties everything together.

This Creamy Cucumber Radish Salad is naturally vegetarian and gluten free, but goes beautifully with chicken, fish, steak or burgers fresh off the grill!

What kind of yogurt should I use for the creamy dressing?

I like using a whole milk or 2% plain Greek yogurt for this recipe. However, you can use any kind of plain Greek yogurt you like. Regular yogurt will not work as well in this recipe because it has too much liquid and the dressing will not be thick enough to coat the vegetables.

Suggested Adaptations

Use a different kind of cucumber. You can easily use English cucumbers in this radish salad without needing to change anything else. However, if you are using a regular cucumber, you will want to peel it and remove some of the seeds. To remove the seeds, cut the cucumber in half lengthwise then use a spoon to scoop out some of the seeds. Discard the seeds then slice the cucumber into thin half circles.

No yogurt? Instead of yogurt, you could use sour cream or a mixture of mayonnaise and either yogurt or sour cream.

No honey? I like to add a touch of honey to balance out the sour flavor of the yogurt and vinegar. Instead of honey you can use white sugar or any other sweetener of your choice to taste.

Don’t want to use a sweetener? You can also leave it out if you prefer, but the dressing will be a little tangier.

Tips for making Creamy Cucumber Radish Salad

  • Make it right before enjoying. Once the dressing is mixed with the cucumbers, the cucumbers begin to release liquid, so the salad is best when eaten right away. To make ahead, cover and store the vegetables and dressing separately in the refrigerator for up to a day. Toss with dressing, then serve.
  • Pay attention to what cucumber you use. I used Persian cucumbers in this recipe because their skin is thin and tender and the seeds are small. English cucumbers work well in this salad, but other kinds of cucumbers have different flavors and some have thicker skin and larger seeds that will both need to be removed before adding to this cucumber radish salad.
  • Use a mandolin to easily make thin sliced cucumbers and radishes. I actually don’t have one (I know, how is that possible!?), so I just used a sharp chef’s knife…but a mandolin is a super time saver in prepping this salad and creates extra thin and evenly sliced veggies.

Other easy veggie sides you’ll love

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Creamy cucumber radish salad in a bowl with two spoons.
Creamy Cucumber Radish Salad served in a big bowl
4.67 from 12 votes

Creamy Cucumber Radish Salad

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 0 minutes
Cuisine: American
Course: Salad, Side Dish
This cucumber radish salad is light, crunchy, and just downright refreshing. Easy to prep in about 10 minutes, the radishes are beautifully balanced with the cool cucumbers and creamy dill dressing. The perfect veggie side dish!

Ingredients
 

  • 4 mini or Persian cucumbers, or one large English cucumber
  • 1 bunch radishes
  • 3 Tablespoons finely chopped fresh dill , or 2 teaspoons dried dill
  • ¼ cup chopped fresh chives , or ½ cup thinly sliced scallions
  • cup plain Greek yogurt
  • 2 Tablespoons extra virgin olive oil
  • 2 teaspoons red wine vinegar , or apple cider vinegar
  • 1 teaspoon honey
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • Freshly ground black pepper, to taste

Instructions
 

  • Thinly slice radishes and cucumbers using either a sharp knife or a mandolin.
  • Place thinly sliced cucumbers, radishes, dill, and chives in a large bowl. Mix to combine.
  • In a separate bowl or large liquid measuring cup, whisk together the yogurt, olive oil, vinegar, honey, salt, garlic powder, and pepper.
  • Pour dressing over the vegetables and toss to coat. Once dressing is mixed with the cucumbers, the cucumbers begin to release liquid, so the salad is best when eaten right away.
  • To make ahead, cover and store the vegetables and dressing separately in the refrigerator for up to a day. Toss with dressing, then serve.

Notes

If you are using a regular (not Persian or English) cucumber, you will want to peel it and remove some of the seeds. To remove the seeds, cut the cucumber in half lengthwise then use a spoon to scoop out some of the seeds. Discard the seeds then slice the cucumber into thin half circles.
What kind of yogurt to use: I like using a whole milk or 2% plain Greek yogurt for this recipe. However, you can use any kind of plain Greek yogurt you like. Regular yogurt will not work as well in this recipe because it has too much liquid and the dressing will not be thick enough to coat the vegetables.
Instead of yogurt, you could use sour cream or a mixture of mayonnaise and either yogurt or sour cream.
Sweetener: I like to add a touch of honey to balance out the sour flavor of the yogurt and vinegar. Instead of honey you can use white sugar or any other sweetener of your choice to taste. You can also leave it out if you prefer, but the dressing will be a little tangier.
Serving: 1heaping cup, Calories: 90kcal, Carbohydrates: 5g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 1mg, Sodium: 303mg, Potassium: 149mg, Fiber: 1g, Sugar: 3g, Vitamin A: 192IU, Vitamin C: 5mg, Calcium: 34mg, Iron: 0.3mg