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This Cucumber Salad recipe features deliciously crunchy slices of fresh cucumbers and radishes tossed in a creamy, garlicky yogurt dressing. It’s a refreshing and flavorful side dish perfect for any occasion. The combination of crisp vegetables and rich dressing creates a salad that’s both satisfying and light, making it an ideal choice for warm-weather meals!
For more delicious salads, make this La Scala chopped salad for a hearty meal, my chef salad for a classic favorite, or my grape salad for a touch of sweetness and fruity goodness.
My husband once threatened to throw away the mandoline because I’ve never used it without hurting myself. In response, I threatened to never make his beloved cucumber salad again without it. Moments later, that treacherous tool was back on the kitchen counter, and that’s how this delicious side salad was born.
When we got married, I often made my favorite cabbage cucumber salad. Without fail, he’d sneak in and slice a few radishes into his bowl each and every time. I’ve never met anyone who enjoys radishes as much as he does. Personally, I can’t even taste them! Do they have a taste?
Soon enough, to keep things interesting, I started adding radishes to our cucumber salad, but not without a generous dose of garlic yogurt dressing. Because, let’s be honest, garlic is always the answer.
What You’ll Need
With its refreshing and crisp ingredients, this cucumber salad with radishes is the perfect side dish for your summer weekend celebrations. Whether you’re having a barbecue or a casual family gathering, this salad will be a hit.
- English Cucumber: If you don’t have English cucumbers, Persian cucumbers or regular cucumbers work just as well.
- Radishes: If radishes aren’t your thing, feel free to leave them out or substitute them with thinly sliced red onions, as I do here in my cucumber and onion salad.
- Green Onions: I love the mild and zesty flavor a green onion adds to cucumbers and radishes. Chives can be used as a substitute for a subtler taste.
- Plain Yogurt: Used as the creamy base of the dressing. Greek yogurt can be used for a thicker consistency.
- Lite Sour Cream: Adds creaminess and a slight tang. Regular sour cream can be used instead.
- Extra Virgin Olive Oil: Helps to blend the dressing. Olive oil or avocado oil is a good alternative.
- Garlic: Garlic powder can be used if fresh garlic is not available.
- Salt & Black Pepper: Enhances all the flavors in the salad. Adjust to taste.
How To Make Cucumber Salad with Radishes
The combination of cool cucumbers, peppery radishes, and a creamy garlic dressing will surely please everyone. Plus, it’s easy to prepare and pairs well with various main dishes, from turkey burgers to fish and pork roasts.
- Prepare the Salad: Slice the cucumber into thin rounds and the radishes into thin slices. Chop the green onions and combine all these ingredients in a large salad bowl.
- Make the Dressing: In a separate mixing bowl, whisk together the plain yogurt, sour cream, olive oil, minced garlic, salt, and fresh ground black pepper. Taste and adjust the seasonings as needed.
- Combine and Chill: Pour the creamy yogurt dressing over the salad ingredients. Toss everything until well combined. Refrigerate the salad for about 20 minutes to let the flavors meld.
- Serve: Once chilled, give the cucumber salad a final toss and serve.
Recipe Tips & Variations
- Uniform Slices: For an even texture, use a mandoline or a sharp knife to slice the cucumbers and radishes into thin, same-sized pieces.
- Salt the Cucumbers: If you have extra time, sprinkle a little salt over the cucumber slices and let them sit for about 10 minutes. This will draw out excess moisture, making the salad less watery. Rinse and pat them dry before mixing with the other ingredients.
- Chill Before Serving: Let the salad chill in the refrigerator for at least 20 minutes before serving. This helps the flavors meld together and enhances the refreshing taste.
- Add Tomatoes: For a burst of juicy sweetness, take direction from my tomato cucumber salad and add halved cherry tomatoes.
- Toss In Fresh Herbs: Chopped fresh herbs like dill, parsley, or cilantro can add more flavor.
- Switch Up the Dressing: If you want to change the dressing, try a light vinaigrette like my homemade Italian dressing or something creamy, like this ranch dressing.
- Include Feta Cheese: Crumbled feta cheese will add a creamy and salty flavor to the salad.
Serving Suggestions
This cucumber and radish salad is perfect as a refreshing side dish for any meal, especially during the warmer months. Pair it with grilled chicken thighs or grilled swordfish for a light and healthy dinner. It’s also a great addition to a picnic or barbecue, adding a crisp contrast to dishes like California burgers and Chinese boneless spare ribs.
For a vegetarian option, serve it alongside a hearty Mediterranean bowl or quinoa stuffed peppers. You can even enjoy it on its own as a quick and easy lunch.
Proper Storage
It’s best not to store the salad once dressed, as the dressing can make the vegetables soggy. Instead, store the sliced cucumbers, radishes, and chopped green onions in separate airtight containers in the refrigerator. Keep the creamy dressing in another container. Combine and toss with the dressing just before serving.
More Salads To Try
- Mediterranean Tortellini Salad
- Sesame Cucumber Salad
- Avocado and Feta Cheese Orzo Salad
- Green Goddess Salad
- Dijon Potato Salad
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Cucumber Salad
Ingredients
For the Salad
- 1 to 2 long English cucumbers, washed and cut into thin rounds
- 10 radishes, washed and thinly sliced
- 1 bunch green onions, chopped
For the Dressing
- ¼ cup plain yogurt
- ¼ cup sour cream
- 1 teaspoon extra virgin olive oil, or olive oil
- 2 cloves garlic, minced
- ½ teaspoon salt, or to taste
- ¼ teaspoon fresh ground black pepper, or to taste
Instructions
- In a salad bowl, combine the sliced cucumber, radishes, and chopped green onions; set aside.
- In a mixing bowl, whisk together all the ingredients for the dressing; taste for seasonings and adjust accordingly. If the consistency is too thick for your liking, add a little more olive oil; if it's too thin, add more sour cream.
- Add the dressing to the salad, toss until combined, and place in the fridge for 20 minutes.
- Serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Very good and easy to put together. I did not have sour cream, so I used salad dressing, and I used red onions instead of green onions. It looked pretty in the salad.
I added some lemon zest, juice and apple cider vinegar. It was yummy
That sounds like a fantastic addition! Lemon zest and apple cider vinegar must have really brightened up the flavors. I’m glad you found it yummy! Thank YOU! 🙂
how long does this salad last ?
Creamy Cucumber Salad can last 3 to 4 days as long as it is kept covered and in the fridge.
Make this cucumber and radish salad . I also cut up jickama for a sweet crunch.
I loved the idea of this recipe and all the ingredients, but it was just bland in the end. I added more garlic, dill, parmesan, but it’s still really missing something and I can’t put my finger on it.
I added finely sliced carrots to mine and the sweetness of the carrot was a nice compliment…
Yum this sounds like the perfect summer side,cool and refreshing.
how many calories in a serving? How much is a serving?
Reading over the recipe and looks delicious, but I’m only assuming that you mean 1 garlic clove, not 1 garlic!
Yes! LOL! 1 garlic clove is right. Thank you for bringing it to my attention. 😀
sounds very delicious. but for me a sweet component is missing. I will add some honey to the dressing!
I made this salad yesterday. Loved it! I’ve been married for a year and I’m trying to add new side dishes to our rotation. This is definitely a keeper. The only thing is that the recipe calls for too much salt – the dressing was too salty so I added more yogurt to fix it. I definitely suggest adding the salt and pepper to taste. Also, I prepared the salad and put it in the fridge for about an hour. By the time we ate it, the dressing had become very runny (maybe because of the cucumber’s juices?). Thanks for the recipe!
I forgot to mention that I added lime juice to the dressing (in my effort to fix the saltiness). It was a great addition!
Hi Gabriela!! So happy to hear you enjoyed the salad!! That should be 1/4-teaspoon salt… my mistake! Thanks so much for pointing it out!! “To taste” may be the better way to go. 🙂
Yes, the cucumber juices will definitely make it runny. I always take it out of the fridge after 10 to 15 minutes.
I always salt my cucumber slices in a strainer for about a half hour then pat dry pulls alot of moisture out good for any cucumber salad crunchy and yummy
Removing the cucumber seeds will also help with the water issue – as well as soaking in salt water as mentioned below.
I added some dill to mine as well. I’ll try a bit of lime next time.