On warm afternoons when I’m craving something crisp, creamy, and light but not boring this cucumber radish salad never fails to satisfy. It’s the kind of dish that brings a certain coolness to the table, with thinly sliced cucumbers and radishes folded into tangy sour cream and topped with a sprinkle of fresh chives. Simple, yes but far from ordinary.
What makes this salad especially appealing is its low-calorie, high-hydration profile, which makes it a quiet champion for weight-conscious eating. In fact, both cucumbers and radishes are over 95% water, helping you feel full while keeping calories in check.
No wonder recipes like this are trending more and more people are looking for ways to eat fresh without sacrificing flavor. The real magic is in the texture: the snap of the radish, the mellow crunch of cucumber, and the velvety sour cream that ties it all together.
I first had a version of this at my grandmother’s kitchen table in early spring, when the garden was overflowing with fresh radishes. She served it chilled with grilled meats and I’ve been obsessed ever since.
For a satisfying combo, try this with Air Fried Chicken Wings or cool it down even more with a fruity Frozen Fruit Smoothie on the side. This salad is summer simplicity at its best.
And if you’ve got your own twist, I’d love to hear it in the comments!
Why You’ll Want to Make This Again and Again?
This cucumber radish salad isn’t just refreshing it’s a recipe I come back to again and again because it fits perfectly into real life. Here’s why it might become your new favorite too:
- Fresh, but never boring: I’ve made this salad more times than I can count, and it’s never let me down. It feels light and clean, but it still packs flavor so I don’t feel like I’m eating “diet food.”
- Ready in 10 minutes, no fuss: Busy days need simple solutions. This recipe takes just one bowl and basic ingredients. No blender, no stove, no mess.
- Easy to lighten up: Sometimes I swap out the sour cream with Greek yogurt when I’m watching calories. The texture stays creamy, and the taste is still amazing.
- Crushes snack cravings: The crisp texture of radish and cucumber gives me that same crunch satisfaction I used to get from chips minus the guilt.
- Weight-loss friendly without feeling restrictive: At around 100–150 calories per serving, this salad supports my health goals and keeps me feeling full and happy.
Cucumber Radish Salad Recipe
Equipment
- Sharp knife or mandoline slicer
- Spoon or Spatula
- Measuring cups/spoons
Ingredients
- 1 English cucumber thinly sliced
- 20 radishes (2 bunches), trimmed and thinly sliced
- 1/2 cup chives or green onion (1 bunch), chopped
- 3/4 cup sour cream
- 3/4 tsp sea salt or add to taste
Instructions
- Wash and thinly slice the English cucumber.
- Trim and thinly slice the radishes evenly.
- Finely chop the chives or green onions.
- In a mixing bowl, combine cucumber, radish, and chives.
- Add sour cream and sea salt to the bowl.
- Gently toss everything until well coated.
- Taste and adjust salt if needed.
- Serve chilled for extra freshness.
Nutrition
Creative Variations (From One Food Lover to Another!)
- Add toasted nuts or seeds for texture: A sprinkle of toasted sunflower seeds or crushed walnuts adds a lovely crunch and a nutty note that plays well with the creamy dressing.
- Try a herby twist with dill or tarragon: Swapping or mixing the chives with fresh dill or a touch of tarragon brings a fragrant, almost floral layer of flavor. Great for spring or brunch spreads.
- Mix in thin apple slices for sweetness: If you like sweet-and-savory combos, thinly sliced green apple or Honeycrisp apple adds a juicy, crisp contrast that works surprisingly well here.
- Upgrade the dressing with a hint of mustard or lemon zest: Stirring in just a teaspoon of Dijon mustard or a pinch of lemon zest into the sour cream dressing gives the salad a tangy lift and more depth.
- Roast the radishes for a warm salad twist: If you’re feeling a little fancy, lightly roast half of the radishes for 10 minutes. Mixing them with the raw ones adds a soft, mellow layer of flavor.
Quick Questions?
Q1. Can I make this salad ahead of time?
Ans: Yes, but for the best crunch, slice the veggies and store them separately, then mix with the dressing just before serving.
Q2. How long does cucumber radish salad last in the fridge?
Ans: It stays fresh for up to 24 hours when stored in an airtight container, though the veggies will start releasing water after that.
Q3. Can I use regular cucumbers instead of English cucumbers?
Ans: Yes, just peel them and remove the seeds to avoid bitterness and excess moisture.
Q4. Is there a dairy-free version of this salad?
Ans: Definitely! Use a plant-based sour cream or unsweetened coconut yogurt for a creamy, dairy-free option.
Q5. What can I serve with this salad?
Ans: It pairs perfectly with Air Fried Chicken Wings for a bold crunch combo or a Frozen Fruit Smoothie for a light, balanced meal.
Q6. How can I reduce the sodium in this recipe?
Ans: Simply cut back on the sea salt or use a low-sodium alternative you’ll still get plenty of flavor from the radishes and herbs.
