This Cucumber and Radish Salad is sweet, tangy, and delicious. Dressed in a sweet red wine vinaigrette and flavored with fresh dill, it’s the perfect refreshing, low-carb side to any meal.
A lot has happened over the past few weeks! In case you missed it on instagram and facebook, Zach and I welcomed our second daughter, Eleanor “Ella” Grace, into the world on April 12. I’ve been resting and recovering and smothering Ella in all the love I can. And Zoey too, of course! Who, by the way, is the best big sister ever. It’s been a very happy, tiring, and joyful time in our house. Here she is:
But I’m diving back into the blog in full force because um, I’M STARVING. All the time. Between feeding this little milk monster and general recovery, I want to eat all the food!
And in an effort to be healthy and eat as many veggies as possible, I’m bringing you this Cucumber and Radish Salad with Dill. (Side note/brag: the radishes and dill are from my vegetable garden! So it’s extra delicious.)
I love cucumber salads in the warm weather. They’re so cool and refreshing and hydrating. In this salad, the cool sweetness of the cucumbers balances the warm spiciness of the radishes perfectly. The fresh dill and the red wine vinaigrette add a tangy, sweet flavor to balance the whole thing out. It’s absolutely delicious!
The vinaigrette is made of nothing more than red wine vinegar, extra-virgin olive oil, and some sugar. I skipped the salt and pepper and chose to season it just before serving, since salt draws out the moisture from the vegetables and makes it soggy. This way, you can make it ahead of time and keep it in your fridge for a few days.
I love this salad not only for the taste, but for its looks. How gorgeous are those bright red and green colors together? And the super thinly sliced circles all layered together in the dressing… this would be perfect to make for company.
I used a mandoline slicer to cut the cucumbers and radishes. You can do it by hand if you want, but the mandoline makes the process much faster and the cuts consistent and uniform. Just be careful- those things are sharp!
If you like this recipe, you’ll love this Spiralized Sesame Cucumber Salad.
Here’s the printable recipe for Tangy Cucumber and Radish Salad with Dill :-)
Tangy Cucumber and Radish Salad with Dill
- Whisk together the red wine vinegar (3 tablespoons), olive oil (3 tablespoons, and sugar (1 tablespoon) in a the bottom of a large bowl until sugar is fully dissolved.
- Add the cucumbers, radishes, and dill on top of the dressing.
- Stir to coat the dressing on all the veggies.
- Season with salt and pepper to taste. It's best served immediately.
- Time saving tip: I used a mandoline slicer to cut the veggies very thin- I definitely recommend one to save time and energy, and to make sure the cuts are uniform!
- I had a regular cucumber in my fridge, so that's what I used. You can use an English cucumber if you prefer- they have less water and seeds, so the salad won't get as watery as easily.
- For a variation, try using fresh mint instead of dill.
- To make this paleo compliant, use honey instead of sugar.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.