Creamy Cucumber Salad recipe with the addition of red radish
This Creamy Cucumber and Red Radish Salad is a refreshing and crunchy side dish perfect for warm-weather meals. It combines crisp cucumber slices and peppery red radish rounds, all tossed in a luscious, tangy dressing made with sour cream or yogurt, fresh dill, and a hint of lemon juice or vinegar. The creamy dressing complements the cool, crunchy vegetables while the radishes add a delightful bite and a splash of color. This salad is simple to make, light, and pairs beautifully with grilled meats, fish, or sandwiches.
Ingredients:
2 large cucumbers, thinly sliced
½ red radish, thinly sliced
1 cup sour cream (or Greek yogurt for a lighter option)
2 tablespoons white vinegar (or lemon juice)
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
Salt and pepper to taste
Optional: 1-2 cloves garlic, minced
Instructions:
Prepare the Cucumbers and Radishes:
Thinly slice the cucumbers and red radish. Use a mandoline if you want uniform slices.
Place the cucumber slices in a colander, sprinkle with a little salt, and let them sit for about 15 minutes to remove excess water. Pat them dry afterward with a paper towel.
Make the Dressing:
In a mixing bowl, whisk together the sour cream (or Greek yogurt), vinegar, dill, and garlic (if using). Stir until smooth and well combined.
Add salt and pepper to taste.
Combine:
Toss the cucumbers and red radishes into the dressing and mix until well coated.
Chill and Serve:
Let the salad sit in the fridge for at least 30 minutes to let the flavors meld. Serve cold and enjoy this refreshing, creamy summer salad!
Notes and Tips:
Cucumber Prep:
For best results, use English cucumbers or Persian cucumbers since they have fewer seeds.
If using regular cucumbers, peel them and scoop out the seeds to reduce excess moisture.
To avoid a watery salad, sprinkle sliced cucumbers with salt and let them sit for 10-15 minutes. Pat them dry before mixing.
Radish Tips:
Use firm, fresh red radishes for the best crunch. Slice them thinly to balance their peppery bite with the creamy dressing.
Dressing Variations:
For a tangier flavor, add a teaspoon of Dijon mustard or a splash of apple cider vinegar.
Substitute sour cream or yogurt with mayonnaise or vegan yogurt for a different twist or a dairy-free option.
Make Ahead:
Prepare the dressing and slice the vegetables up to 1 day in advance. Combine just before serving to maintain freshness and crunch.
Serving Suggestions:
This salad pairs well with grilled chicken, salmon, steak, or burgers.
Serve as a light side dish for a summer barbecue, picnic, or potluck.
Storage:
Best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days. The salad may release moisture, so give it a quick stir before serving.
This Creamy Cucumber and Red Radish Salad is the perfect combination of refreshing, tangy, and crunchy flavors — ideal for any meal where you need a light and vibrant side!
The radish adds a nice crunch and a peppery flavor to complement the creamy dressing.