Creamy Cucumber Radish Salad
This Creamy Cucumber Radish Salad is a light, refreshing dish with crisp cucumbers, peppery radishes, and a tangy, creamy dressing. Perfect as a side for summer barbecues, picnics, or as a simple accompaniment to grilled meats and seafood. The combination of cool cucumbers and crunchy radishes with a creamy herb dressing makes this salad both delicious and nutritious.
Ingredients
(Serves 4-6)
For the Salad:
2 large English cucumbers, thinly sliced (or 4-5 small garden cucumbers)
6-8 radishes, thinly sliced
¼ cup red onion, thinly sliced (optional, for extra bite)
¼ cup fresh dill, chopped (or parsley for a milder flavor)
For the Creamy Dressing:
½ cup sour cream (or Greek yogurt for a lighter version)
1 tablespoon mayonnaise (optional, for extra creaminess)
1 tablespoon lemon juice (or white vinegar for more tang)
1 teaspoon Dijon mustard (optional, for depth of flavor)
½ teaspoon garlic powder (or 1 small minced garlic clove)
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Step 1: Prepare the Vegetables
1. Thinly slice the cucumbers, radishes, and red onion. (A mandoline slicer works best for uniform slices.)
2. Chop the fresh dill.
Step 2: Make the Dressing
1. In a small bowl, whisk together sour cream, mayonnaise (if using), lemon juice, Dijon mustard, garlic powder, salt, and black pepper.
Step 3: Assemble the Salad
1. In a large bowl, combine cucumbers, radishes, and red onion.
2. Pour the creamy dressing over the vegetables and gently toss to coat.
Step 4: Chill & Serve
1. Let the salad sit for 5-10 minutes in the fridge to allow flavors to meld.
2. Garnish with fresh dill and serve immediately.
Nutritional Information
(Per Serving, Approximate for 1 cup of salad)
Calories: 90 kcal
Protein: 2g
Carbs: 7g
Fat: 6g
Fiber: 1g
Sugar: 3g
Sodium: 220mg
Notes & Tips
Make it dairy-free:Make it dairy free by using coconut yogurt or dairy-free sour cream.
Want a crunchier texture: Add toasted sunflower seeds or chopped almonds.
For extra tang, add 1 teaspoon apple cider vinegar.
Storage tip: Best eaten fresh, but can be stored in the fridge for up to 24 hours. The cucumbers will release water, so drain excess liquid before serving leftovers.
Serving suggestion: Great with grilled chicken, fish, burgers, or as a topping for sandwiches.
Questions & Answers
Q: Can I make this salad ahead of time?
A: Yes, but for the best texture, mix the dressing separately and toss just before serving to prevent excess water release.
Q: What can I use instead of sour cream?
A: Greek yogurt, creme fraiche, or even a mix of mayonnaise and lemon juice.
Q: How do I prevent the salad from getting watery?
A: Salt the cucumbers first, let them sit for 10 minutes, then drain excess water before mixing with the dressing.
Q: Can I add other vegetables?
A: Yes! Try adding avocado, bell peppers, or cherry tomatoes for variety.
Q: What dishes pair well with this salad?
A: It’s perfect with grilled salmon, BBQ chicken, roasted potatoes, or Mediterranean dishes.
This Creamy Cucumber Radish Salad is refreshing, light and easy to make a perfect addition to any meal in just 10 minutes!