This cucumber radish dill salad is creamy and delicious. Flavored with fresh dill and dressed in a sour cream dressing, it is low-carb and perfect for any meal.
Cucumber Radish Salad
This salad has an incredible sweetness from garden cucumbers that helps to balance the spiciness of radishes. Sour cream adds the creaminess and tanginess that mayonnaise doesn’t. We highly recommend to try this salad with sour cream first. You are going to love this fresh summery salad!
This salad not only tastes great, but looks so bright with those green and red colors. The thinly sliced circles of veggies in a creamy dressing make it so inviting. It would definitely be a great dish for any occasion or a potluck party.
You can slice the veggies using a sharp knife or madoline slicer. The last speeds up the process.
Cucumber Radish Dill Ingredients
The salad is made with cucumbers, radishes, fresh dill, sour cream, lemon juice, ground black pepper and salt.
How to Make Cucumber Radish Dill Salad
- Place the radish on the cutting board and cut off the root and the stem. Cut across to make circles, about 1/8″ to 1/4″ thick. Actually, you can make them as thin or thick as you wish. Transfer to a large bowl.
- Cut off the ends of the cucumber. Start at the cutting end, slice it using a sharp knife. Alternatively, you can use a mandoline slicer to speed up the process. Repeat with the remaining cucumbers. Add into the bowl.
- Add in the chopped dill, sour cream, lemon juice into the bowl. Season with salt and pepper. Mix well.
Can I Make this Salad ahead?
Yes! We recommend to slice the vegetables up to 3-4 hours in advance and refrigerate. Add in lemon juice and sour cream just before serving. The fully assembled salad can be kept in the fridge for only 1-2 hours because it gets soggy.
What to Serve with Cucumber Radish Salad
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