Creamy Cucumber Radish Salad

This cucumber radish salad is my go to recipe when I want a light side dish that feels fresh and perfectly crisp. The creamy dill dressing ties it all together, adding a tangy coolness that makes every bite addictively refreshing.

I first made this on a hot summer day when turning on the stove was out of the question and everyone raved about it. I have kept it in my weekly meal rotation ever since especially when cucumbers and radishes are at their peak.

Ingredients

• Mini or Persian cucumbers or one large English cucumber: These varieties have fewer seeds and thin skin which keeps the salad crisp no need to peel if using these
• Radishes: Their distinct peppery flavor stands out and gives crunch look for firm radishes without cracks
• Fresh dill: This gives an herby brightness fresh is best but dried dill works too in a pinch
• Fresh chives or thinly sliced scallions: Both offer a subtle onion freshness I love the mild bite from chives
• Plain Greek yogurt: This makes the dressing thick and creamy Use whole milk or 2 percent for richness and stick with Greek for a stable dressing
• Extra virgin olive oil: Adds silkiness and a hint of fruitiness Choose one with mild flavor so the herbs shine
• Red wine vinegar or apple cider vinegar: Brightens and lifts the flavors both are great options
• Honey: Balances the tanginess just a touch Look for a floral honey if you have it
• Kosher salt: Enhances every other flavor larger crystals make it less harsh than table salt
• Garlic powder: For savory depth and subtle warmth make sure it is fresh for best taste
• Freshly ground black pepper: Brings gentle heat and rounds out the dressing always grind fresh if you can

Step-by-Step Instructions

Slice the Vegetables:

Thinly slice cucumbers and radishes with a sharp knife or mandolin for even paper thin pieces. This ensures the dressing clings to every slice and the textures stay delicate and crisp.

Mix the Crunchy Base:

Combine the sliced cucumbers radishes fresh dill and chives or scallions in a large bowl. Gently toss so everything is evenly distributed and the herbs coat the vegetables.

Whisk the Creamy Dill Dressing:

In a separate bowl whisk together the Greek yogurt extra virgin olive oil vinegar honey salt garlic powder and black pepper. Whisk until completely smooth and creamy taste and adjust salt or vinegar if you like a brighter flavor.

Dress and Toss:

Pour the creamy dill dressing over the bowl of vegetables. Toss gently but thoroughly so every slice is coated. Work quickly since the cucumbers begin to release their juices once dressed and the salad stays snappiest when eaten right away.

Serve or Store:

If you want to prep ahead keep the sliced vegetables and dressing in separate containers in the fridge for up to one day. Toss together right before you serve for the best texture.

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Fresh dill is my favorite part of this recipe it brings an almost citrusy aroma that makes every bite pop. My kids always help with the slicing and love building their own salads from the bowl on family nights.

Storage tips

Keep the creamy cucumber radish salad as crisp as possible by storing the vegetables and the dressing separately in airtight containers in the refrigerator. Only combine them just before serving. If you have leftovers after mixing eat them within a few hours as the cucumbers will continue to release water and may turn soggy.

Ingredient substitutions

If you cannot find mini or English cucumbers peel and seed regular cucumbers to avoid bitterness and extra liquid. For the creamy base try swapping out Greek yogurt for sour cream or a blend of mayonnaise and yogurt for a different texture and rich tang. You can also replace honey with a sprinkle of sugar or your favorite liquid sweetener to balance the dressing. For a dairy free version use plain non dairy yogurt but choose one that is thick.

Serving suggestions

I love serving this salad next to grilled chicken or salmon as the fresh tanginess pairs so nicely with smoky meats. It also fits beautifully alongside veggie burgers or as a topping for avocado toast. If you want extra freshness add a handful of baby greens or toss in a few halved cherry tomatoes.

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Cultural Historical Context

Cucumber salads with creamy herb dressings trace their roots to Eastern Europe especially in Russian and Polish households. Dill and radish pop up in both traditional and modern salads in these cuisines offering a cooling crunchy counterpart to hearty main courses. No wonder this style of salad feels timeless at any summer table.

Frequently Asked Questions

→ Which cucumbers work best in this salad?

Mini or Persian cucumbers are ideal, but a large English cucumber is also a great choice for their crunch and thin skins.

→ Can I substitute Greek yogurt?

Yes, you can use sour cream or a blend of mayonnaise and either yogurt or sour cream for a creamy base.

→ How do I keep it from getting watery?

Toss the vegetables with the dressing just before serving. Prepare vegetables and dressing separately if making ahead.

→ Which herbs pair well with cucumbers?

Fresh dill and chives or thinly sliced scallions complement cucumbers and radishes beautifully in this dish.

→ What’s the best way to slice the vegetables?

Use a mandolin or sharp knife to thinly slice cucumbers and radishes for optimum crunch and presentation.