Cucumber Radish Salad
Ingredients
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- 16 ounces English cucumber – thinly sliced (~1.5 medium cucumbers)
- 1 tsp kosher salt
- 8 ounces radishes – thinly sliced (~25 small radishes)
- 2 ounces red onion – thinly sliced (~0.5 medium red onions)
- 1/4 cup fresh dill – finely chopped
- 2 tbsp apple cider vinegar
- 1 tsp granulated sugar
- 1/4 tsp black pepper – freshly ground
- 2 tbsp extra-virgin olive oil
Instructions
1. Thinly slice the cucumber, radishes, and red onion; finely chop the dill.
2. Toss the cucumber slices with the kosher salt in a colander set over the sink and let stand until they release noticeable liquid, 10–15 minutes; gently press and pat dry (do not rinse).
3. In a small bowl, whisk the apple cider vinegar, granulated sugar, and black pepper until the sugar dissolves; slowly whisk in the extra-virgin olive oil until emulsified.
4. In a large bowl, combine the drained cucumbers, radishes, red onion, and dill. Pour over the dressing and toss to coat evenly.
5. Let the salad sit 5–10 minutes to meld, then taste and adjust seasoning if needed. Serve chilled or at cool room temperature.
Cucumber Radish Salad is a crisp, refreshing mix that balances the cool sweetness of cucumbers with the peppery bite of radishes. A light vinaigrette sharpens the flavors while fresh dill and a bit of red onion add herbal fragrance and gentle heat. It’s clean, bright, and snappy—an easy side that pairs well with grilled meats, roasted fish, or simple sandwiches.
Rooted in spring and early summer produce, variations of this salad are common across Central and Eastern Europe, where cucumbers, radishes, and dill are staples of the season. Some traditions favor a sour-cream dressing, while others lean toward vinegar and oil, and both styles have traveled widely, becoming fixtures in home kitchens and picnics beyond the region. The vinegar-and-dill version showcased here reflects a long-running approach that highlights the vegetables’ natural crunch and zest.