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This cucumber radish salad is one of those easy, refreshing sides that somehow makes everything taste better. Thinly sliced cucumbers and crisp radishes tossed in a creamy sour cream and dill dressing — it’s light, bright, and ready in about 10 minutes.
We love this one in the summer when cucumbers and radishes are at their best, but honestly it works year-round. The sweetness of the cucumber balances the peppery bite of the radish perfectly, and the sour cream dressing brings it all together with a tangy creaminess that mayonnaise just can’t replicate.
Why You’ll Love This Recipe
- Ready in 10 minutes. Slice, toss, dress. That’s the whole recipe.
- Light and low-carb. Just fresh vegetables and a simple sour cream dressing. Nothing heavy, nothing complicated.
- That sour cream dressing. Creamy, tangy, and fresh from the dill — it’s so much brighter than a mayo-based dressing. Once you try it this way, you won’t go back.
- Beautiful on the table. Those thin green and red circles in a creamy white dressing are genuinely stunning. It looks like it took way more effort than it did.
- Perfect for any occasion. Weeknight dinner side, potluck contribution, backyard cookout — this salad fits everywhere.
You’ll Need
How to Make Cucumber Radish Salad
Full recipe card with exact quantities is below.
- Slice the radishes. Trim the root and stem end off each radish. Slice into thin rounds about ⅛ to ¼ inch thick — use a sharp knife or a mandoline slicer for even, quick slices. Transfer to a large bowl.
- Slice the cucumbers. Trim the ends off the cucumbers and slice into thin rounds the same thickness as the radishes. Add to the bowl with the radishes.
- Make the dressing. Add the chopped fresh dill, sour cream, and lemon juice directly to the bowl. Season generously with salt and black pepper.
- Toss and serve. Mix everything together until the vegetables are evenly coated in the creamy dressing. Taste and adjust seasoning. Serve immediately or refrigerate for up to 1 hour before serving.
Helpful Tips
- Use a mandoline for perfect slices. It makes the prep faster and the slices more uniform — which means better texture and a more beautiful presentation.
- Salt the cucumbers first (optional). For a less watery salad, toss the sliced cucumbers with a pinch of salt and let them sit in a colander for 15 minutes. Pat dry before mixing. This draws out excess moisture and keeps the dressing from getting thin.
- Serve it fresh. This salad is best eaten within 1–2 hours of dressing. The salt in the dressing draws water out of the cucumbers as it sits, which can make it watery. If prepping ahead, keep the vegetables and dressing separate until ready to serve.
- Make it your own. A little garlic stirred into the sour cream, a splash of white wine vinegar instead of lemon, or a pinch of red pepper flakes all work beautifully in this dressing.
Substitutions & Variations
- Sour cream: Greek yogurt is a great lighter substitute and adds a similar tang. A mix of half sour cream, half Greek yogurt is our favorite combination.
- Lemon juice: White wine vinegar or apple cider vinegar both work as substitutes.
- Add-ins: Thinly sliced red onion or green onions add a nice sharpness. Sliced avocado makes it more substantial. A handful of arugula turns it into more of a green salad.
- Make it dairy-free: A good quality dairy-free sour cream works perfectly in the dressing.
Make Ahead Tips
This salad is best assembled close to serving time — but here’s how to prep ahead without ending up with a soggy bowl:
Slice the cucumbers and radishes up to 3–4 hours in advance and store them in the fridge uncovered or loosely covered. Mix the sour cream dressing separately. Combine everything right before serving for the freshest, crispest result.
The fully dressed salad can sit in the fridge for up to 1–2 hours — after that the cucumbers release water and the dressing thins out.
What to Serve with Cucumber Radish Salad
This salad pairs beautifully with almost anything, but here are our favorites:
- Grilled chicken or fish — the cool, creamy salad is a perfect contrast to anything off the grill
- Garlic mashed potatoes — classic comfort food combination
- Roasted chicken — we love it alongside our Lemon Garlic Roast Chicken
- Any cookout spread — it holds its own next to burgers, ribs, and grilled corn
Frequently Asked Questions
Yes, with a little planning. Slice the vegetables up to 3–4 hours ahead and refrigerate. Keep the dressing separate and toss everything together no more than 1–2 hours before serving. After that, the cucumbers release water and the salad gets watery.
Yes — thinly sliced red onion, green onions, or even shaved fennel are all great additions. Keep the slices thin so everything stays balanced.
Yes — cucumbers and radishes are both very low in carbohydrates, and the sour cream dressing adds minimal carbs. It’s a great option for anyone eating low-carb or keto.
More Fresh Salad Recipes You’ll Love
If you try this cucumber radish salad, we’d love to hear what you think — leave a star rating and a comment below, it means the world to us!
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Cucumber Radish Salad
Equipment
Ingredients
- 3 medium cucumbers, thinly sliced
- 8-10 medium radishes, thinly sliced
- ¼ cup fresh dill, finely chopped
- 1 tablespoon lemon juice, or to taste
- 1 cup sour cream
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
Instructions
- Prep: Thinly slice cucumbers and radishes, and finely chop the dill.
- Mix: In a large bowl, combine cucumbers, radishes, dill, lemon juice, and sour cream.
- Season: Add salt and black pepper, then toss until evenly coated. Taste and adjust seasoning if needed.
- Serve immediately, or chill up to 1–2 hours. Avoid longer chilling, as cucumbers release water and the dressing can become runny.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
