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CUCUMBER RADISH SALAD centered hero view, clean and uncluttered
Thomas Baker

Cucumber Radish Salad Easy Fresh Recipe for Busy Nights

This Cucumber Radish Salad is a light and crunchy fresh salad perfect for an easy dinner or a quick weeknight meal. With a creamy yogurt dill dressing, it’s an ideal side dish for a family dinner or anytime you want a refreshing vegetable option.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Calories: 90
Ingredients Method Notes

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
  • ⅓ 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

Method
 

  1. Slice the radishes and cucumbers as thin as possible using a sharp knife or mandolin.
  2. Combine the sliced cucumbers, radishes, dill, and chives in a large mixing bowl and stir gently.
  3. In a different bowl, whisk together the Greek yogurt, olive oil, vinegar, honey, salt, garlic powder, and black pepper until smooth.
  4. Drizzle the yogurt dressing over the veggies, then toss everything together so the salad is fully coated.
  5. Serve immediately to enjoy the freshest crunch, or refrigerate the veggies and dressing separately for up to a day and mix before serving.

Notes

  • If using a regular cucumber, peel it and scoop out some seeds with a spoon after halving lengthwise. Whole milk or 2% plain Greek yogurt works best; avoid regular yogurt as it’s too watery. Sour cream or a mix of mayo and yogurt can replace yogurt. Honey balances the tanginess but can be swapped for sugar or omitted for a more tart dressing.