Name: Cucumber Radish Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cucumbers, thinly sliced; 8 radishes (about 1 bunch), thinly sliced; ¼ cup fresh dill, chopped; 3 scallions, diced; 1/3 cup avocado oil; 3 Tablespoons apple cider vinegar; 1 teaspoon dijon mustard; 1 garlic clove, minced (reduce to half if the cloves are large); 1/2 tsp kosher salt *additional to taste; 1/4 tsp cracked black pepper

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radish and cucumber salad tossed in a bowl

It took me 40 years to learn that radishes are amazing. It was only when I started thin-slicing them on a mandoline that I became a convert. Amazing how the cut can affect flavor! Now they go in everything.

When we were hosting a summer BBQ for friends who follow a low-lectin diet (and it was 110°F outside) I wanted something light and hydrating. This cucumber radish salad came together fast: crisp radishes, hydrating cucumbers, and a quick 4-ingredient vinaigrette with a little bite from the dijon. And it was completely gone by the end of the party!

Why I Love Radishes

Radishes are secretly nutritional powerhouses. Low carb, high fiber, and packed with vitamin C. Plus they're 95% water, which makes this salad extra refreshing when it's hot outside.

What You’ll Need for this Cucumber and Radish Salad

all the ingredients to make cucumber radish salad including scallions, garlic, apple cider vinegar, dijon, oil, pepper and dill

Cucumbers – I use two English cucumbers here, but regular and Persian work great too. If you go with Persian, you’ll want to use 5-6 cucumbers since they’re smaller than the English ones.

Radishes – One bunch, about 8 radishes. Slice them thin on a mandoline if you have one. This is the secret to making radishes taste mild and crisp rather than sharp and bitter. Of course, watch your fingers as mandolines are sharp!

Fresh dill – A quarter cup sounds like a lot, but it adds so much herby punch. If dill isn't your thing, fresh parsley works too.

Scallions – Three, diced. They add a little bite without overpowering the way raw onion can.

Avocado oil – I use avocado oil because it has a more neutral flavor that lets the vinaigrette ingredients shine. It's also a great source of healthy fat. Extra virgin is also a great option, but it will add some flavor to the dressing.

Apple cider vinegar – This gives the dressing a tangy brightness. Some research suggests ACV may help with blood sugar response. It’s a nice bonus, but honestly I just love the flavor.

Dijon mustard – Just a teaspoon, but it makes a difference. It emulsifies the dressing so it clings to the vegetables and adds a subtle kick.

Fresh garlic – One clove, minced. It adds depth without being overpowering. That said, if the cloves are large, scale back to half a clove. Some of the cloves out here are ginormous!

Salt and pepper – To taste. I season the dressing and then adjust again after everything is tossed.

Meal Prep Tip

Here's my weekly shortcut: slice a whole bunch of radishes at the start of the week and store them in a container in the fridge. They'll keep crisp for 5–6 days and you can toss them into any salad without extra effort. I do the same with bell peppers and zucchini for stir-frys and scrambles.

Hot to Make Cucumber Radish Salad

Slice the Veggies

Thinly slice the cucumbers and radishes. If you have a mandoline, this is its moment. Thin, uniform slices make all the difference in texture. A sharp knife works fine too, just take your time. Dice the scallions and roughly chop the dill.

Make the Dressing

In a small bowl or jar, whisk together the avocado oil, apple cider vinegar, dijon, and minced garlic. Season with salt and pepper. Give it a taste. It should be bright and tangy with a little kick from the mustard.

Add the Dressing

Add the cucumbers, radishes, scallions, and dill to a serving bowl along with about three-quarters of the dressing. The size of your veggies and personal taste will affect the amount of dressing you'll want to add.

Toss and Serve

If there's extra dressing, serve the rest on the side so everyone can add more to taste. Serve right away for maximum crunch.

Pro Tip

Dress right before serving. Cucumbers and radishes release water once they hit the salt in the dressing. If you toss too early, you'll end up with a puddle at the bottom of the bowl. For the crispest results, dress the salad 10–15 minutes before you plan to serve it, max.

How to Store Leftovers

Leftovers will keep in an airtight container in the fridge for 3–4 days. Fair warning: the cucumbers and radishes will soften as they sit, and you'll likely see some liquid pooling at the bottom. Just drain it off before serving. It's still tasty, just not as crisp as day one.

For the best texture, store the sliced vegetables and dressing separately and toss right before eating.

Joanie's Balanced Bites for Blood Sugar

This cucumber radish salad is naturally blood-sugar friendly all on its own. Low carb vegetables, healthy fat from the avocado oil, fiber to slow digestion, and no added sugar.

To build a balanced plate, just add protein. When I first made this salad, it was for a summer BBQ alongside tri tip steak. It's been on repeat ever since with grilled chicken, salmon, and burgers. The bright, tangy dressing cuts through richer proteins beautifully.

Want to bulk it up? Toss in toasted sunflower seeds or pepitas for crunch and added micronutrients, or fold in diced avocado for extra fiber and healthy fat. Feta is also another fun flavor boost.

A note for friends with dietary restrictions: This salad is naturally lectin-free, meaning no grains, nightshades, or beans, which is why I created it in the first place. It's a great option when you're hosting and want something everyone can enjoy.

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Klebe Brumble says

January 06, 2026 at 4:37 pm

So fresh and beautiful as well

Cucumber Radish Salad

Why I Love Radishes

What You’ll Need for this Cucumber and Radish Salad

Meal Prep Tip