If you ask me, cucumber radish salad is one of those recipes that feels fancy but takes almost no effort.
This crisp, refreshing side dish brings together cool cucumbers and peppery radishes with a simple lemon dressing. The toasted sesame seeds add a nice nutty crunch, while fresh dill gives it that bright, herby flavor.
It comes together in about 10 minutes with just a mandoline and a mixing bowl. The key is slicing those radishes paper-thin so they have the right bite.
It’s a great option for warm days when you want something light and crunchy on the table.
Why You’ll Love This Cucumber Radish Salad
- Ready in 15 minutes or less – This salad comes together so quickly, you can whip it up right before dinner or pack it for lunch in no time.
- Fresh and crisp – The crunchy cucumbers and radishes with bright lemon and dill make for a refreshing side dish that’s perfect for warm weather or anytime you need something light.
- Simple, wholesome ingredients – Just a handful of fresh vegetables and a basic dressing—nothing fancy or hard to find.
- Healthy and low-calorie – This salad is naturally light, full of vegetables, and works great if you’re watching your calories or just want to add more veggies to your meal.
What Kind of Cucumbers Should I Use?
Persian or mini cucumbers are perfect for this salad because they have thin skins, fewer seeds, and a nice crisp texture that holds up well. If you can’t find them at your store, English cucumbers work great too – just cut them into similar-sized pieces. Regular garden cucumbers will also do the job, though you might want to peel them if the skin is thick or waxy, and scoop out the seeds if they’re large and watery. Whatever type you use, make sure they’re firm to the touch and avoid any that feel soft or have wrinkled skin.
Options for Substitutions
This simple salad is easy to customize based on what you have in your kitchen:
- Persian cucumbers: Regular cucumbers work just fine here. If using standard cucumbers, you’ll want to peel them and scoop out the seeds first since they tend to be more watery and have tougher skin than Persian varieties.
- Radishes: Try swapping in different radish varieties like watermelon radishes or daikon for a milder flavor. You could also use thinly sliced fennel or jicama for a similar crisp texture.
- Fresh dill: If dill isn’t your thing, fresh parsley, cilantro, or mint all work nicely in this salad. Each brings its own flavor, so pick what sounds good to you.
- Lemon juice: Lime juice or white wine vinegar make great substitutes and give you that same bright, tangy taste.
- Green onion: Thinly sliced red onion or shallots can step in for green onions. If using regular onions, soak the slices in cold water for 10 minutes first to mellow out the sharp bite.
Watch Out for These Mistakes While Cooking
The biggest mistake when making this salad is slicing the cucumbers and radishes too thick, which prevents the dressing from coating each piece properly – aim for thin, uniform slices about 1/8-inch thick using a sharp knife or mandoline for the best results.
Another common error is adding the dressing too early, as cucumbers release water when salted and can make your salad watery and diluted within 30 minutes.
To keep things crisp and flavorful, dress the salad just before serving, and if you need to prep ahead, store the sliced vegetables and dressing separately in the fridge.
Don’t skip patting the cucumber slices dry with a paper towel after slicing, as this simple step removes excess moisture and helps the dressing stick better to each piece.
What to Serve With Cucumber Radish Salad?
This crisp, refreshing salad is perfect alongside grilled chicken, fish, or steak since it adds a cool, crunchy contrast to warm proteins. I love serving it with Mediterranean dishes like gyros, falafel, or grilled lamb chops – the lemon and dill really complement those flavors. It also makes a great side for summer BBQs or picnics, pairing nicely with burgers, hot dogs, or pulled pork sandwiches. If you’re looking for a lighter meal, try it with some hummus and pita bread, or spoon it over a grain bowl with quinoa or couscous for a simple lunch.
Storage Instructions
Store: This salad is best enjoyed fresh, but you can keep leftovers in an airtight container in the fridge for up to 2 days. Just know that the cucumbers and radishes will release some water as they sit, so the salad might get a bit watery. Give it a good stir and drain off any excess liquid before serving.
Make Ahead: If you want to prep this ahead, chop all your veggies and store them separately from the dressing in the fridge for up to a day. Mix everything together right before you’re ready to eat so it stays nice and crisp. The dressing can be whisked together and kept in a small jar for easy tossing.
| Preparation Time | 10-15 minutes |
| Cooking Time | 0-0 minutes |
| Total Time | 10-15 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 130-170
- Protein: 2-3 g
- Fat: 14-16 g
- Carbohydrates: 8-12 g
Ingredients
For the salad:
- 4 cucumbers (sliced into 1/4-inch rounds)
- 10 radishes (thinly sliced using a mandoline for best texture)
- 3 green onions (thinly sliced)
- 1.5 tbsp dill (freshly chopped for maximum aroma)
- 1 tsp toasted sesame seeds
For the dressing:
- 2.5 tbsp olive oil (I always use Lucini Premium Select for this)
- 2 tbsp lemon juice (freshly squeezed)
- 1/2 tsp honey
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
Step 1: Prepare the Vegetables
- 4 cucumbers
- 10 radishes
- 3 green onions
- 1.5 tbsp dill
Slice the cucumbers into 1/4-inch rounds and place them in a large bowl.
Using a mandoline, thinly slice the radishes for the best texture—this tool ensures uniform, delicate slices that will absorb the dressing beautifully.
Thinly slice the green onions and set aside separately.
Freshly chop the dill just before using to preserve its aroma and vibrant flavor.
Step 2: Whisk the Dressing
- 2.5 tbsp olive oil
- 2 tbsp lemon juice
- 1/2 tsp honey
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, honey, salt, and freshly cracked black pepper until well combined.
I always use Lucini Premium Select olive oil for this salad—its fruity notes complement the brightness of the lemon beautifully.
The honey adds a subtle sweetness that balances the acidity of the lemon and the peppery bite of the radishes.
Step 3: Assemble and Finish the Salad
- sliced cucumbers and radishes from Step 1
- sliced green onions from Step 1
- freshly chopped dill from Step 1
- dressing from Step 2
- 1 tsp toasted sesame seeds
Pour the dressing from Step 2 over the cucumbers and radishes in the large bowl.
Add the sliced green onions and the freshly chopped dill, then gently toss everything together until the vegetables are evenly coated.
Sprinkle the toasted sesame seeds over the top as the final garnish, adding a subtle nutty flavor and pleasant textural contrast.
Serve immediately while the vegetables are crisp and the flavors are fresh.
Quick Cucumber Radish Salad
Ingredients
For the salad::
- 4 cucumbers (sliced into 1/4-inch rounds)
- 10 radishes (thinly sliced using a mandoline for best texture)
- 3 green onions (thinly sliced)
- 1.5 tbsp dill (freshly chopped for maximum aroma)
- 1 tsp toasted sesame seeds
For the dressing::
- 2.5 tbsp olive oil (I always use Lucini Premium Select for this)
- 2 tbsp lemon juice (freshly squeezed)
- 1/2 tsp honey
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
Instructions
- Slice the cucumbers into 1/4-inch rounds and place them in a large bowl. Using a mandoline, thinly slice the radishes for the best texture—this tool ensures uniform, delicate slices that will absorb the dressing beautifully. Thinly slice the green onions and set aside separately. Freshly chop the dill just before using to preserve its aroma and vibrant flavor.
- In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, honey, salt, and freshly cracked black pepper until well combined. I always use Lucini Premium Select olive oil for this salad—its fruity notes complement the brightness of the lemon beautifully. The honey adds a subtle sweetness that balances the acidity of the lemon and the peppery bite of the radishes.
- Pour the dressing from Step 2 over the cucumbers and radishes in the large bowl. Add the sliced green onions and the freshly chopped dill, then gently toss everything together until the vegetables are evenly coated. Sprinkle the toasted sesame seeds over the top as the final garnish, adding a subtle nutty flavor and pleasant textural contrast. Serve immediately while the vegetables are crisp and the flavors are fresh.
