If you’re craving something refreshingly crisp and bursting with vibrant flavors, this Cucumber Radish Salad Recipe is a delightful go-to that never disappoints. It’s a simple blend of crunchy cucumbers, peppery radishes, and fresh herbs, all brought together by a zesty lemon and white wine vinegar dressing. This salad perfectly balances textures and tastes, making it an ideal side dish that brightens up any meal with minimal effort.
Ingredients You’ll Need
The magic of the Cucumber Radish Salad Recipe lies in its simplicity and the freshness of its ingredients. Each one plays a crucial role, from the crunchy cucumbers to the aromatic herbs, creating a colorful symphony of taste and texture.
- Cucumbers (2 large, thinly sliced): The star ingredient offering a cool, crisp bite that refreshes every palate.
- Radishes (1 cup, thinly sliced): Adds peppery crunch and vibrant color to the mix.
- Red onion (2 tablespoons, finely chopped): Brings a subtle sharpness that lifts the salad’s flavor profile.
- Fresh dill (2 tablespoons, chopped): Infuses the salad with a distinctive, fragrant herbal note.
- Fresh parsley (2 tablespoons, chopped): Adds a fresh, clean finish and a pop of green.
- Olive oil (3 tablespoons): The silky dressing base that smooths and unites all the ingredients.
- Fresh lemon juice (1 tablespoon): Provides bright acidity for a lively tang.
- White wine vinegar (1 tablespoon): Adds gentle tartness that complements the lemon’s zing.
- Salt (1/2 teaspoon): Enhances all the natural flavors without overpowering them.
- Black pepper (1/4 teaspoon): Gives just a touch of warmth to balance the salad.
How to Make Cucumber Radish Salad Recipe
Step 1: Prepare the Vegetables
Start by thinly slicing the cucumbers and radishes, which creates the perfect texture that’s both crunchy and comfortable to eat. Finely chop the red onion so its sharper notes blend smoothly without overwhelming the fresh vegetables.
Step 2: Make the Dressing
In a small bowl, whisk together olive oil, fresh lemon juice, white wine vinegar, salt, and black pepper. This simple dressing is the heart of the Cucumber Radish Salad Recipe, balancing richness with acidity to elevate every bite.
Step 3: Combine and Toss
Place the cucumber, radish, and red onion slices into a large bowl. Pour the dressing over the vegetables and toss gently, ensuring every piece is lightly coated for maximum flavor.
Step 4: Add Fresh Herbs
Sprinkle in your chopped dill and parsley, then toss once more to distribute the fragrant herbs throughout the salad. This step brings in a burst of color and freshness that makes the dish truly shine.
Step 5: Chill Before Serving
Let the salad chill in the refrigerator for about 10 minutes. This short resting time allows the flavors to meld beautifully and ensures the salad is refreshingly cool when served.
How to Serve Cucumber Radish Salad Recipe
Garnishes
For a delightful crunch and a bit of nuttiness, consider sprinkling sunflower seeds over the top just before serving. Thinly sliced fennel also makes a creative garnish, adding subtle anise notes and an extra layer of texture to this already exciting salad.
Side Dishes
This salad pairs wonderfully with grilled chicken, fresh seafood, or even a simple bowl of soup on a warm day. Its light and fresh nature makes it the perfect complement to heavier main courses, balancing out the meal so you never feel weighed down.
Creative Ways to Present
Serve the salad in a large, clear glass bowl to showcase its vibrant colors, or layer it in individual mason jars for a fun, portable presentation. Adding edible flowers or fresh herb sprigs can also elevate the visual appeal, making it just as delightful to the eyes as it is to the taste buds.
Make Ahead and Storage
Storing Leftovers
Any leftover cucumber radish salad can be stored in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the cucumbers and radishes may release some liquid over time, so give everything a light toss before serving again.
Freezing
This fresh salad is best enjoyed crisp and cold, so freezing is not recommended. The texture of cucumbers and radishes changes unfavorably when frozen and thawed.
Reheating
Since this is a no-cook salad, reheating is unnecessary and would detract from its crisp, refreshing qualities. Enjoy it chilled straight from the fridge for the best experience.
FAQs
Can I use different types of radishes in this salad?
Absolutely! Different radish varieties, like watermelon or French breakfast radishes, can add unique colors and flavors that make the Cucumber Radish Salad Recipe even more exciting.
Is it okay to substitute fresh herbs?
Yes, if you don’t have dill or parsley on hand, fresh cilantro or chives can be great alternatives, giving the salad a slightly different but equally fresh taste.
Can I make this salad vegan and gluten-free?
Definitely! This recipe is naturally vegan and gluten-free as it features only fresh vegetables, herbs, and a simple olive oil dressing with no gluten-containing ingredients.
How long should I let the salad chill for optimal flavor?
Chilling the salad for about 10 minutes is perfect to allow the flavors to blend while keeping the vegetables crisp and fresh.
Can I add other vegetables to this salad?
Feel free to experiment! Adding thinly sliced fennel, bell peppers, or even a handful of cherry tomatoes can bring new flavors and colors to this versatile Cucumber Radish Salad Recipe.
Final Thoughts
I hope this Cucumber Radish Salad Recipe inspires you to embrace fresh, vibrant flavors in your kitchen. It’s one of those dishes that’s ridiculously easy to put together but leaves a lasting impression every time you serve it. Trust me, once you try this simple, crunchy, and zesty salad, it’s going to become a trusted favorite you’ll reach for again and again.
Print
Cucumber Radish Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Description
A refreshing and crisp Cucumber Radish Salad combining thinly sliced cucumbers and radishes with fresh herbs and a tangy lemon and vinegar dressing. This easy, no-cook salad is perfect as a healthy summer side dish or light lunch.
Ingredients
Vegetables
- 2 large cucumbers, thinly sliced
- 1 cup thinly sliced radishes
- 2 tablespoons finely chopped red onion
Herbs
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
Dressing
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon white wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Vegetables: In a large bowl, place the thinly sliced cucumbers, radishes, and finely chopped red onion, ensuring even distribution.
- Prepare Dressing: In a small bowl, whisk together olive oil, fresh lemon juice, white wine vinegar, salt, and black pepper until well combined to create a tangy dressing.
- Toss Salad: Pour the dressing over the vegetables and gently toss to coat all ingredients evenly without bruising the delicate slices.
- Add Fresh Herbs: Sprinkle chopped dill and parsley over the salad and toss again carefully to incorporate the fresh herbal flavors.
- Chill: Refrigerate the salad for 10 minutes before serving to meld the flavors and enhance the refreshing taste.
Notes
- For extra crunch, sprinkle with sunflower seeds or add thinly sliced fennel.
- This salad can be made up to one hour ahead and kept refrigerated without losing freshness.
