Name: Crispy Garden Fresh Cucumber Radish Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 side servings
Ingredients: 2 large cucumbers, thinly sliced; 1 bunch radishes (about 8-10), thinly sliced; 1 teaspoon kosher salt; 3 tablespoons white wine vinegar; 2 tablespoons olive oil; 1 tablespoon honey; 1/4 teaspoon black pepper; 2 tablespoons fresh dill, chopped; 2 tablespoons red onion, thinly sliced (optional)

This page contains affiliate links and I earn a commission if you make a purchase through one of the links, at no cost to you. As an Amazon Associate, I earn from qualifying purchases.

Jump to Recipe

This crunchy salad combines crisp cucumbers and peppery radishes with a tangy vinaigrette that brightens any meal. It’s ready in 15 minutes and won’t wilt like lettuce-based salads.

You’ll love how the vegetables stay crisp for hours, making it ideal for picnics or meal prep. The simple dressing lets the fresh flavors shine through.

Getting the Crispiest Vegetables

Salt draws out excess moisture from cucumbers and radishes, preventing a watery salad. After slicing, toss the vegetables with salt and let them sit for 10 minutes. You’ll see droplets forming on the surface.

Rinse the salt off thoroughly and pat everything completely dry with paper towels. This extra step keeps your salad crisp and prevents the dressing from getting diluted.

Crispy Garden Fresh Cucumber Radish Salad

Trending Now

OXO Good Grips Handheld Mandoline Slicer for Kitchen, Adjustable Vegetable Slicer

Crispy Garden Fresh Cucumber Radish Salad

Cuisine: American Difficulty: Easy

★★★★☆ (4.1 out of 5 stars, 88 ratings)

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 4

Ingredients

2 large cucumbers, thinly sliced
1 bunch radishes (about 8-10), thinly sliced
1 teaspoon kosher salt

Dressing

3 tablespoons white wine vinegar
2 tablespoons olive oil
1 tablespoon honey
1/4 teaspoon black pepper

Garnish

2 tablespoons fresh dill, chopped
2 tablespoons red onion, thinly sliced (optional)

Equipment Needed

Large mixing bowl
Small whisk or fork
Sharp knife
Cutting board
Paper towels

Instructions

Salt vegetables: Slice cucumbers and radishes into thin rounds, about 1/8-inch thick. Place in a large bowl and toss with kosher salt. Let sit for 10 minutes to draw out moisture.
Rinse and dry: Rinse the salted vegetables thoroughly under cold water and pat completely dry with paper towels. Return to the clean bowl.
Make dressing: Whisk together white wine vinegar, olive oil, honey, and black pepper in a small bowl until honey dissolves completely, about 30 seconds.
Combine and serve: Pour dressing over vegetables and toss gently. Add fresh dill and red onion if using. Serve immediately, or refrigerate for up to 2 hours. The vegetables should remain crisp and the dressing should coat evenly without pooling at the bottom.