Cucumber Radish Salad Recipe

Introduction

This refreshing Cucumber Radish Salad combines crisp vegetables with a tangy, dill-infused dressing. It’s a vibrant and healthy side dish perfect for warm days or as a light meal any time of year.

Ingredients

• 1 tablespoon olive oil
• ¼ cup water
• 2 tablespoons fresh minced dill
• 1 teaspoon garlic powder
• 1 tablespoon rice vinegar
• 1 ½ teaspoons agave
• 1 tablespoon dijon mustard
• Salt and pepper to taste
• 2 cups radishes
• 1 medium cucumber, thinly sliced
• ½ red onion, thinly sliced
• ½ pint cherry tomatoes, halved
• 1 (15-ounce) can garbanzo beans, drained (optional)

Instructions

1. Step 1: In a large salad bowl, combine olive oil, water, minced dill, garlic powder, rice vinegar, agave, dijon mustard, salt, and pepper. Mix well and taste; set the dressing aside.
2. Step 2: Using a mandoline or a sharp knife, thinly slice the radishes, cucumber, and red onion. Add these to the bowl along with the cherry tomatoes and garbanzo beans if using.
3. Step 3: Pour the dressing over the vegetables and beans, stirring gently to coat everything evenly. Refrigerate the salad for at least 30 minutes to allow flavors to meld—overnight is best.
4. Step 4: Before serving, give the salad a good toss. Serve chilled or at room temperature for optimal flavor.

Tips & Variations

• For extra crunch, add sliced celery or thinly sliced jicama.
• Swap agave with honey or maple syrup for a different sweetness profile.
• Use fresh lemon juice instead of rice vinegar for a brighter tang.
• Omit garbanzo beans to make the salad vegan and lighter.
• Make sure to slice the vegetables thinly to ensure the dressing infuses well and the salad tastes tender rather than tough.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors deepen overnight, but the vegetables remain crisp. When ready to eat, you can serve it cold straight from the fridge or let it sit at room temperature for 10–15 minutes. Avoid freezing, as the salad’s texture will degrade.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad without a mandoline?

Yes, you can use a sharp knife to slice the vegetables as thinly as possible. The thinner the slices, the better the dressing will coat the salad and the texture will be more enjoyable.

Is this salad suitable for a vegan diet?

Yes, this salad is naturally vegan-friendly. Just be sure to use agave or maple syrup instead of honey if you want to keep it fully vegan.

Cucumber Radish Salad Recipe

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★★★★★

4.6 from 139 reviews

A refreshing and vibrant Cucumber Radish Salad featuring a tangy dill and Dijon mustard dressing, complemented by crisp radishes, cucumbers, red onion, cherry tomatoes, and optional garbanzo beans. Perfect as a light side dish or a healthy snack, this salad is easy to prepare and improves in flavor after marinating.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes (including chilling time)
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dressing

• 1 tablespoon olive oil
• ¼ cup water
• 2 tablespoons fresh minced dill
• 1 teaspoon garlic powder
• 1 tablespoon rice vinegar
• 1½ teaspoons agave
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Salad

• 2 cups radishes, thinly sliced
• 1 medium cucumber, thinly sliced
• ½ red onion, thinly sliced
• ½ pint cherry tomatoes, halved
• 1 (15-ounce) can garbanzo beans, drained (optional)

Instructions

1. Prepare the Dressing: In a large salad bowl, combine the olive oil, water, fresh minced dill, garlic powder, rice vinegar, agave, Dijon mustard, salt, and pepper. Whisk everything thoroughly to create a smooth and flavorful dressing. Taste and adjust seasoning if needed, then set aside.
2. Slice Vegetables and Mix Salad: Using a mandoline or a sharp knife, thinly slice the radishes, cucumber, and red onion. Add these sliced vegetables along with the halved cherry tomatoes and drained garbanzo beans (if using) to the bowl containing the dressing. Toss everything together well to ensure the dressing evenly coats all ingredients.
3. Marinate and Chill: Cover the salad bowl and refrigerate for at least 30 minutes to allow the flavors to meld. For best taste, let the salad marinate overnight in the fridge. This resting time softens the vegetables slightly and enhances the overall flavor profile.
4. Serve: When ready to serve, stir the salad once more to redistribute the dressing. Serve the salad chilled or at room temperature for a refreshing and crisp dish.

Notes

• For a vegan version, ensure the Dijon mustard does not contain honey.
• Using a mandoline helps achieve uniform thin slices, enhancing texture and flavor absorption.
• The salad tastes best after marinating overnight but can be served after 30 minutes if time-constrained.
• Add garbanzo beans to boost protein content and make the salad more filling.
• Adjust salt and pepper according to taste preferences.

Keywords: Cucumber Radish Salad, fresh salad, dill dressing, summer side dish, healthy salad, vegetarian salad, easy salad recipe