Cucumber Radish Salad

Cucumber Radish Salad

This cucumber radish 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.

Prep Time10

Cook Time0

Total Time10

Course: Salad recipes

Cuisine: American

Keyword: cucumber radish salad, cucumber salad, salad

Servings:

Author: Tatiana

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

Cucumbers. English cucumbers or garden cucumbers both work well. No need to peel — the skin adds color and texture. Slice as thin as you can for the best result.

Radishes. The thinner you slice them, the more delicate the texture. A mandoline makes this effortless and gives you perfectly even rounds.

Sour cream. Full-fat sour cream gives the creamiest, most flavorful dressing. Greek yogurt works great as a lighter swap.

Fresh dill only. Dried dill won't give you the same bright, fresh flavor. If you don't have fresh dill, fresh mint or fresh parsley are the next best options.

Don't dress too early. This salad is best eaten within 1–2 hours of dressing. If prepping ahead, keep the sliced vegetables and dressing separate in the fridge and combine right before serving.

Watery salad fix. If you have time, toss the sliced cucumbers with a pinch of salt and let them sit in a colander for 15 minutes, then pat dry before mixing. This draws out excess moisture and keeps the dressing from thinning out.

Nutrition