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Square overhead image of a cucumber radish salad.
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Cucumber Radish Salad

Cool and creamy cucumber radish salad is the perfect spring or summer side dish!
Course Salad, Side Dish
Cuisine American, Southern
Keyword creamy cucumber radish salad, cucumber and radish salad, cucumber radish salad, radish cucumber salad
Prep Time 15 minutes
Chilling Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 97kcal
Author Blair Lonergan

Ingredients

  • 1 English cucumber, thinly sliced
  • 1 bunch radishes (about 9 ounces), thinly sliced
  • 1 medium shallot, thinly sliced
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon minced fresh chives
  • ½ cup whole buttermilk, shaken
  • 2 tablespoons mayonnaise
  • 1 teaspoon sugar
  • 2 teaspoons distilled white vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

  • In a medium bowl, combine cucumber, radishes, shallot, dill, and chives.
    Process shot showing how to make cucumber radish salad.
  • In a separate bowl, whisk together buttermilk, mayonnaise, sugar, vinegar, salt, and pepper.
    Whisking together buttermilk dressing for cucumber radish salad.
  • Pour the dressing over the cucumber mixture and toss to combine.
    Pouring creamy dressing into a bowl.
  • Cover and refrigerate for about 15-30 minutes or up to 4 hours.
    Creamy cucumber radish salad with dill on a blue and white platter.

Notes

  • Why is my cucumber salad watery? As the salad sits, the vegetables release liquid and thin the dressing. That’s why it’s best to enjoy the salad shortly after stirring it together. If you need to prep ahead, see my tip above.
  • Use a mandoline slicer to quickly cut the cucumbers and radishes into equal rounds. Make sure that you use the wider setting on the mandoline so that your vegetables are not paper-thin. The thicker rounds stand up to the dressing and stay crisp for longer.
  • Use whole buttermilk rather than low-fat buttermilk, since the whole buttermilk has a much thicker, richer texture and flavor. Be sure to shake the bottle well before using it, too!
  • If time allows, let the cucumbers and radishes sit and marinate with the other ingredients for about 15-30 minutes before serving. Do not prepare the salad too far in advance, though. It’s best when enjoyed within about 4 hours so that the vegetables don’t get soggy.

Nutrition

Serving: 1/4 of the salad | Calories: 97kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 249mg | Potassium: 323mg | Fiber: 2g | Sugar: 5g | Vitamin A: 138IU | Vitamin C: 12mg | Calcium: 66mg | Iron: 1mg