This refreshing and creamy Cucumber Radish Salad is a unique option to serve alone or as a side at your next summer barbecue. The creamy texture combined with the crunchy cucumbers and radishes make it a flavorful and delicious dish.
If you like fun side dishes full of seasonal vegetables, you will love our Grilled Corn Salad or this brightly flavored Shredded Carrot Salad recipe!
Table Of Contents
Recipe Details
I love this amazing Cucumber Radish Salad in summer. There’s just something about the mix of crunchy, creamy, zesty, and spicy that makes this side the perfect addition to your meal.
- TASTE: Radishes bring a little spice to this richly sauced dish, with the mild, fresh taste of cucumber balancing it all out.
- TEXTURE: The creamy texture of the eggs and mayonnaise combined with the crunch of vegetables make this salad so scrumptious.
- TIME: Preparing this salad takes just 20 minutes.
- EASE: This is such an easy recipe to make. You can also prep the eggs in advance to save time.
What You’ll Need
Ingredient Notes
- Eggs- These give the salad lots of creaminess, thanks to the perfectly boiled yolks.
- Sour cream and Mayonnaise- These two add lots of tangy and slightly sweet flavor to balance out the radishes. Full-fat versions work best, but you can use lite varieties, too.
- Fresh dill- This herb adds great fresh flavor to this summer salad. Fresh is always best, I would not recommend using dried dill.
Add-ins and Substitutions
- Substitute Greek yogurt- Swap the sour cream and mayonnaise for Greek yogurt for a healthier version of this salad. This cuts the fat and calories while adding protein.
- Add vegetables- Try this Cucumber Radish Salad with some corn, broccoli, or bell peppers in it.
- Use dairy-free sour cream- You can make this dish dairy-free by using a plant-based sour cream or using plant-based yogurt in place of the sour cream.
- Add lemon juice and vinegar- To make this a more tangy salad, cut back on the mayo and sour cream and add some white vinegar and lemon juice.
How to Make Cucumber Radish Salad
- Boil the eggs. Place the eggs into a pot or saucepan with water and bring to a boil. Once it’s boiling, turn the heat off and cover the eggs with a lid for 15 minutes.
- Ice, peel, and chop them. Transfer them to a bowl filled with cold water and ice until they have cooled. Then peel the eggs and chop them up.
Pro Tip: Using an ice bath will stop the cooking process so your eggs don’t become rubbery. They’re also cold enough to peel after only a few minutes.
- Prep the veggies. Slice the cucumber and radish, then chop the green onion and dill. Place them all in a large bowl.
- Combine. Mix the mayonnaise and sour cream and stir it into the salad. Then season with salt and pepper to taste. Serve immediately.
Recipe Tips
- Don’t boil the eggs in too much water- Just layer the eggs on the bottom of the pot and add water to about 1 inch above them. That’s all the water you’ll need and it boils quickly.
- Slice the radish thinly- Raw radish has a very strong taste, so slice it thinly so it doesn’t overwhelm the other ingredients.
- Cut the vegetables the same size- Keep the cucumbers and radishes about the same size when you chop them so each bite gets a little of both.
- Add the seasoning last- Salt will draw out the water in the cucumbers so add this last before mixing and serving. The longer it sits, the thinner the creamy sauce will become.
FAQs
Raw radish is delicious in salad. Sliced thinly, it makes a crunchy, zesty, and peppery addition to dishes like this creamy Cucumber Radish Salad. You can even use the leaves in a green salad, or cook them to be served like you would spinach.
Because of their strong flavor, it’s best to cut radishes thinly. Place them on a cutting board and cut off the root. Holding one at the stem end, begin slicing thinly with a sharp knife, or use a mandolin. Then add them to your salad.
Serving Suggestions
Summertime brings about tons of picnics and weekend barbecues, and this Cucumber Radish Salad is versatile enough to serve at any of them. Here are some great pairings to try.
- Meats: This cold and creamy salad is delicious with BBQ Chicken Wings, Smoked Beef Brisket, Barbecue Pork Ribs, and Air Fryer Chicken Thighs.
- Sandwiches: Serve this on the side of a Classic BLT Sandwich, Slow Cooker Beef Brisket Sandwich, Spicy Chipotle Burger with Avocado Sauce, and a Turkey Croissant Sandwich.
- Sides: Pair this Cucumber Radish Salad with Avocado Corn Salad, Greek Chicken Pasta Salad, Potato Salad with Baked Salmon, and Roasted Air Fryer Vegetables.
- Soups/Stews: Serve it with a bowl of Chicken Tortilla Soup, Easy Beef Chili, Braised Beef Stew, or She Crab Soup.
Make This Recipe in Advance
Make ahead: Prep this dish ahead by boiling the eggs and storing them in the fridge. The salad is best when served fresh, but if you make it in advance, just give it a good stir before serving.
Storing: If stored in an airtight container, you can keep this Cucumber Radish Salad in the fridge for up to 5 days.
Freeze: The vegetables and creamy elements of this dish don’t do well when frozen and thawed, so prepare fresh and store only in the fridge.
More Tasty Salad Dishes!
This recipe was originally posted July 3, 2015, we’ve tweaked it a bit since then.
Full Recipe Instructions
Cucumber Radish Salad
Ingredients
- 5 eggs
- 2 bunches of radish
- 1 large cucumber
- 2 green onions
- 2 Tbsp fresh dill chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- Salt & pepper to taste
Instructions
- Place the eggs into a pot or saucepan and fill with water. (About 1 inch above the eggs) bring the water to a boil. Once it's boiling turn the heat off and cover the eggs with a lid for 15 minutes. Remove the eggs and transfer them to a bowl filled with cold water and ice. Let the eggs sit in the cold water until they've cooled. Peel the eggs and chop them up.
- Slice the cucumber and radish, then chop the green onion and dill.
- Place all of the chopped ingredients into a large bowl.
- Mix the mayonnaise and sour cream and stir it into the salad. Then season with salt and pepper to taste. Serve immediately.
Notes
- Don’t overcook your eggs- Using an ice bath will stop the cooking process so your eggs don’t become rubbery. They’re also cold enough to peel after only a few minutes.
- Slice the radish thinly- Raw radish has a very strong taste, so slice it thinly so it doesn’t overwhelm the other ingredients.
- Cut the vegetables the same size- Keep the cucumbers and radishes about the same size when you chop them so each bite gets a little of both.
Nutrition
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Doris says
This looks so delicious and refreshing.
Could I leave out the eggs? I’d like to serve the salad with a ham dinner and the eggs could make it too heavy.
Dina says
Hi Doris, you can definitely leave out the hard-boiled eggs 🙂
Galina says
Made this yesterday and really enjoyed it! Even my pickiest eater liked it! Awesome salad!
simplyhomecooked says
Hi Galina, I am really happy that you enjoyed this Cucumber Egg Radish Salad! Thank you for this feedback 🙂
Nina says
Such a refreshing salad. We really like it in our home!
simplyhomecooked says
Thank you Nina, Glad you enjoy my radish cucumber salad recipe 🙂 and thank you for taking the time to write positive feedback.
Cheryl says
Just made this salad! What a delicious way to use up the radishes in the garden!
simplyhomecooked says
I’m glad you enjoyed it Cheryl!
Lena says
Ahhh! Perfection!…I’ve tried a salad very similar to this one before but not exactly like this so I’ll definitely be making it this weekend for a birthday party! I couldn’t decide what salad to bring and now I know thanks to you! ???? So excited!! I know it will we super yummy!
simplyhomecooked says
You’re awesome Lena! 🙂 I’m excited for you to try it! ????
Anna says
We made this last Sunday for Nick’s birthday. Was surprised at how good it was. I usually do a simple radish and green onion salad but this is much fancier! Thanks.
simplyhomecooked says
You’re welcome Anna 🙂 Its definitely filling with the hard boiled eggs in it.
Anastasia says
Made this salad last night, and really loved it. So light, yet so filling.
simplyhomecooked says
Awesome! Glad you liked it 🙂