If you’re looking for a bright and refreshing dish that comes together in no time, this 10-Minute Cucumber Radish Salad Recipe is an absolute game-changer. Crisp cucumbers and peppery radishes mingle with a zesty, tangy dressing infused with fresh dill and lemon that wakes up your taste buds instantly. It’s light, vibrant, and the perfect way to elevate any meal without spending hours in the kitchen. Trust me, once you try this salad, it’ll become one of your go-to fresh sides for all occasions.
Ingredients You’ll Need
These ingredients might seem simple, but each plays a crucial role in creating the perfect balance of flavors and textures in the salad. Fresh produce adds a satisfying crunch, herbs provide aromatic freshness, and the dressing brings all the elements together with bright acidity and a hint of sweetness.
- English cucumber: Provides a cool, crisp base that carries the dressing beautifully.
- Red radishes: Add peppery crunch and vibrant color to brighten the bowl.
- Shallot: Adds a mild onion flavor that enhances the salad without overpowering it.
- Garlic cloves: Bring subtle pungency and depth when minced finely.
- Fresh dill: Offers a fragrant, herbal note essential for that fresh garden taste.
- Citrus or apple cider vinegar: Lends the tangy acidity that wakes up the dish.
- Extra virgin olive oil: Balances the acidity with smooth richness and binds the dressing.
- Fresh lemon juice: Adds an extra citric zing that complements the vinegar.
- Maple syrup: A touch of natural sweetness to mellow the sharpness.
- Dijon mustard: Brings a subtle kick and helps emulsify the dressing.
- Salt and pepper: Fundamental seasonings to enhance all the flavors.
- Lemon zest (optional): For an aromatic, beautiful garnish that brightens up each bite.
How to Make 10-Minute Cucumber Radish Salad Recipe
Step 1: Prepare the Vegetables
Start by rinsing the cucumber and radishes thoroughly to remove any dirt, then pat them dry carefully. Using a mandolin or a sharp knife, slice the cucumbers and radishes into thin, even rounds—this ensures a pleasant texture in every forkful. Next, thinly slice the shallot and mince the garlic, as these will add subtle layers of flavor to your salad.
Step 2: Whisk the Dressing
In a small bowl, combine the citrus vinegar or apple cider vinegar, extra virgin olive oil, fresh lemon juice, maple syrup, and Dijon mustard. Whisk these ingredients together until the dressing is smooth and emulsified. This tangy, slightly sweet dressing is what ties the salad together and gives it that irresistible zing.
Step 3: Toss the Salad
Take a large mixing bowl and add the sliced cucumbers, radishes, shallot, garlic, and chopped fresh dill. Pour the dressing over the vegetables and toss everything gently but thoroughly, making sure each slice is coated with the flavorful dressing. This gentle touch helps maintain the crispness of the veggies while infusing them with tasty goodness.
Step 4: Chill or Serve Immediately
You can serve the salad immediately for a fresh, crisp experience, or refrigerate it for up to 30 minutes to let the flavors meld beautifully. A little chill intensifies the tanginess and softens the bite of the shallots, enhancing the overall taste.
How to Serve 10-Minute Cucumber Radish Salad Recipe
Garnishes
Sprinkle fresh lemon zest over the top just before serving for a gorgeous pop of color and an extra burst of citrus aroma. Fresh dill sprigs or thinly sliced scallions also make lovely garnishes that amplify the freshness and presentation without overpowering the simple flavors.
Side Dishes
This salad pairs wonderfully with grilled chicken, fish, or even as a crunchy side for vegetarian dishes. Its lightness and zestiness complement heavier mains by offering a refreshing contrast. You can also serve it alongside bowls of grains or roasted veggies for a balanced, colorful meal.
Creative Ways to Present
For a fun twist, serve the cucumber radish salad in hollowed-out cucumber boats or individual mini mason jars, perfect for picnics or parties. Layering the salad over a bed of mixed greens or arugula adds extra texture and volume, making it a more substantial starter or side. No matter how you serve it, this salad always shines.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salad in an airtight container in the refrigerator. It’s best enjoyed within one to two days to maintain the crispness of the vegetables and the freshness of the herbs. The flavors will continue to meld, but the veggies may soften slightly over time.
Freezing
This salad doesn’t freeze well because cucumbers and radishes are high in water content and will become mushy when thawed. For best results, always prepare this salad fresh or store it refrigerated for short-term enjoyment rather than freezing.
Reheating
Since this is a fresh, raw salad best served chilled or at room temperature, reheating is not recommended. Simply give it a gentle stir to redistribute the dressing before serving leftovers cold or slightly warmed at room temperature.
FAQs
Can I use regular cucumbers instead of English cucumbers?
Yes, you can use regular cucumbers, but English cucumbers tend to be less seedy and more tender, which results in a nicer texture for this salad. If regular cucumbers are used, consider slicing them a little thinner to balance the flavors better.
What else can I add to this salad for more texture?
To add more texture, try including toasted nuts like almonds or walnuts, or sprinkle in some crumbled feta cheese. Sunflower seeds or pumpkin seeds also provide a pleasant crunch and subtle nuttiness.
Is the maple syrup necessary in the dressing?
While the salad can work without maple syrup, it balances the acidity in the dressing by adding a touch of sweetness. You can substitute with honey or agave syrup if preferred, or reduce the amount if you like a more tart dressing.
Can I make this salad vegan?
Absolutely! This 10-Minute Cucumber Radish Salad Recipe is naturally vegan as it’s made with fresh vegetables, herbs, and plant-based ingredients. Just ensure your Dijon mustard and vinegar do not contain any animal-derived additives.
How do I keep the radishes from being too spicy?
If you find radishes too pungent, soak the sliced radishes in cold water for 10 minutes before assembling the salad. This step mellows their spiciness and enhances their crispness, making the salad even more enjoyable.
Final Thoughts
This 10-Minute Cucumber Radish Salad Recipe is a shining example of how simple ingredients can create something truly special when combined thoughtfully. Its crunch, brightness, and ease make it a must-try for anyone who loves fresh, flavorful salads that come together in a flash. I can’t recommend it enough—grab your veggies, whip up this vibrant salad, and enjoy a quick burst of freshness that will brighten your day every time.
Print
10-Minute 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: Vegetarian
Description
A refreshing and easy-to-make 10-minute Cucumber Radish Salad featuring thinly sliced cucumbers and radishes tossed in a tangy citrus vinaigrette with fresh dill, shallots, and garlic, perfect as a light side dish or snack.
Ingredients
Vegetables
- 1 medium English cucumber
- 7–8 medium red radishes
- 1 shallot
- 2 cloves garlic
Dressing
- 2 tablespoons fresh dill
- 1/4 cup citrus vinegar or apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1 tablespoon fresh lemon zest (optional, for garnish)
Instructions
- Prepare the vegetables: Rinse the cucumber and radishes thoroughly and dry them well. Thinly slice the cucumbers and radishes using a mandolin or a sharp knife for even, delicate pieces. Slice the shallot and mince the garlic finely.
- Make the dressing: In a small bowl, whisk together the citrus or apple cider vinegar, extra virgin olive oil, fresh lemon juice, maple syrup, Dijon mustard, minced garlic, salt, and pepper until the dressing is well combined and emulsified.
- Combine salad: In a large bowl, add the sliced cucumbers, radishes, sliced shallot, and fresh dill. Pour the prepared dressing over the vegetables and toss gently but thoroughly to ensure every slice is evenly coated with the flavorful dressing.
- Serve and garnish: Serve the salad immediately for a crisp, fresh taste, or refrigerate for up to 30 minutes to allow the flavors to meld and deepen. Optionally, garnish with fresh lemon zest before serving for an extra burst of citrus aroma.
Notes
- Use a mandolin slicer for uniform thin slices which enhance texture and presentation.
- The salad can be refrigerated for up to 30 minutes to mellow the flavors but is best served fresh.
- Maple syrup can be substituted with honey or agave syrup for a different sweetness profile.
- Adjust salt and pepper according to taste preferences.
- For a more tangy flavor, increase the lemon juice or vinegar slightly.
- This salad is best consumed within a day for optimal freshness and crispness.
