Creamy Radish Salad

This creamy radish salad is crisp, refreshing, and full of flavor. I love how the peppery bite of radishes pairs with cool cucumber and a creamy dressing that’s brightened with lemon and dill. It’s a simple salad that comes together quickly and always feels fresh and satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s both crunchy and creamy, making it a perfect side dish for any meal. The radishes add a sharp, peppery taste, while the cucumber balances it with freshness. The creamy dressing with dill and Dijon gives it a tangy, herby flavor that keeps me coming back for more. It’s quick, easy, and great for spring or summer gatherings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups radishes, thinly sliced
1 large cucumber, halved and thinly sliced
2 green onions, finely chopped
1/4 cup fresh dill, chopped
1/3 cup sour cream
2 tbsp mayonnaise
1 tsp Dijon mustard
1 tbsp lemon juice
Salt and pepper, to taste
Optional: 1 garlic clove, minced

Directions

1. I place the sliced radishes, cucumber, and green onions in a large mixing bowl.
2. In a separate small bowl, I whisk together sour cream, mayonnaise, Dijon mustard, lemon juice, dill, salt, and pepper. If I’m using garlic, I stir that in too.
3. I pour the dressing over the vegetables and toss until everything is evenly coated.
4. I chill the salad in the refrigerator for at least 15 minutes before serving to let the flavors meld.

Servings and Timing

This recipe makes about 4 servings. It takes around 10 minutes of prep time and 15 minutes of chilling time, so it’s ready in about 25 minutes.

Variations

Sometimes I swap the sour cream for Greek yogurt to lighten it up. I also like adding thinly sliced celery for extra crunch or tossing in a handful of arugula for a peppery green element. For a different twist, I use lime juice instead of lemon and add a sprinkle of feta cheese on top.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. Since the salad can release some liquid as it sits, I stir it before serving again. I don’t recommend freezing this salad because the vegetables lose their crisp texture.

FAQs

Can I make this salad ahead of time?

Yes, I can prep it a few hours ahead, but I prefer adding the dressing right before serving for the best crunch.

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt works well and makes the salad lighter.

Do I need to peel the cucumber?

I usually don’t peel it, but I sometimes do if the skin is very thick or waxy.

What other herbs can I use besides dill?

I like trying parsley, chives, or tarragon for a different flavor.

Can I make this salad vegan?

Yes, I swap the sour cream and mayonnaise for plant-based alternatives.

Is this salad spicy?

No, but the radishes add a natural peppery bite.

Can I add protein to this salad?

Yes, I sometimes add hard-boiled eggs, chickpeas, or grilled chicken to make it a full meal.

How thin should I slice the radishes?

I slice them as thinly as possible with a sharp knife or mandoline for the best texture.

What’s the best way to keep this salad from getting watery?

I salt the cucumbers lightly and pat them dry before mixing to reduce extra moisture.

Can I serve this salad warm?

No, I think it tastes best chilled since it’s meant to be refreshing.

Conclusion

I love making this creamy radish salad because it’s quick, refreshing, and always a hit at the table. The combination of crisp vegetables and tangy, creamy dressing makes it both satisfying and versatile. Whether as a side dish for grilled meats or a light lunch on its own, this salad is one I come back to again and again.

Print