Radish and Cucumber Salad
Radish and Cucumber Salad features peppery radishes, cooling cucumbers, and fresh dill tossed with protein-rich chickpeas and an apple cider vinaigrette. This perfect spring salad is ready in 10 minutes!
Why We Love This Recipe!
This radish and cucumber salad is light, fresh and so tasty. The peppery radishes pair perfectly with the cool cucumber, and the chickpeas add more texture and a fair amount of protein, rounding out this salad nicely.
Don’t let the minimal ingredients of this radish cucumber salad fool you. It’s full of fresh flavors that mingle perfectly, and I know you’ll be as pleasantly surprised as I was. It has been my obsession lately, and I can easily eat the whole thing in one sitting!
- Simple ingredients
- Accessible and budget-friendly
- Quick and easy to make
- One bowl recipe
- & So delicious
It’s perfect for potlucks, picnics, or just about any type of friends and family gatherings. As for myself, I can eat this entire salad at once or graze on it throughout the day.
Ingredients You’ll Need
In this recipe, cucumber and radish are sliced thin and tossed with dill, chickpeas, and a zesty dressing for a cool and refreshing summer salad.
Here is everything you will need:
- cucumber
- radishes
- red onion
- fresh dill
- chickpeas
- olive oil
- apple cider vinegar
- salt + pepper
How To Make Radish and Cucumber Salad
- Wash the cucumber and radishes well, scrubbing as necessary.
- Trim the ends from the cucumber and radishes and thinly slice, using a knife or mandoline.
- Drain and rinse the chickpeas.
- Add the cucumber, radish, chickpea, dill, apple cider vinegar, oil, salt, and pepper to a large mixing bowl, and toss well to coat.
And all that’s left is to enjoy as is or chill before eating. Enjoy!
Salad Tips
Use the freshest ingredients possible. With only a few ingredients in this radish cucumber salad, try to source the best and freshest possible. Use your favorite kind of radishes and cucumbers.
Prepping tips: If the cucumbers and radishes are on the wider side, cut them into half-moon shapes. It makes it a little easier to eat. But if they are thinner side leave them in whole circles if you like. To get your radish and cucumber slices uniform, my favorite tool at the moment is this mandoline (<affiliate link). It’s not the cheapest, but it cleans up easily, fits nicely in one of my utensil drawers, and has been an all-around great tool. No need to peel the cucumbers, the skin adds fiber and nutrition.
Use as much dill as you like. For myself, the more the merrier – it’s such a refreshing herb!
Season well: Use plenty of salt and as much pepper as you like. The radishes are peppery, but once the salad is mixed all together, they aren’t as noticeable, so a little extra pepper is nice.
Making ahead: I suggest keeping the cider dressing separate from the salad until ready to serve. The zucchini and radishes will soak up the dressing and start to soften and pickle. It’s not a bad thing, but if you prefer a crisp presentation, mix the salad with the dressing just before setting it on the table. It won’t hurt to mix up to 15 minutes ahead of time.
How To Store Leftovers
Leftovers can be stored in the refrigerator for up to 4 – 5 days in a covered container.
Can You Freeze Cucumber Radish Salad?
No, I don’t recommend freezing this salad because the cucumbers may become mushy after thawing.
More Quick & Easy Salad Recipes!
- Easy Lemon Asparagus Pasta Salad
- Quick n Healthy Chickpea and Vegetable Salad
- Sweet Corn & Arugula Salad
- Thai Crunch Salad
- Summer Cherry-Berry Fruit Salad
If you try this easy salad recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintRADISH AND CUCUMBER SALAD
Radish Cucumber Salad is light, fresh and so tasty, using minimal ingredients and ready in 10 minutes!
- Prep Time: 10 min
- Total Time: 10 minutes
- Yield: Serves 2 – 3 1x
- Category: Salad, Side
- Cuisine: Vegan
Ingredients
- 1 cucumber (about 2 cups), thinly sliced and cut in half
- 1 bunch radishes (about 2 cups), thinly sliced and cut in half
- 1/8 red onion (about 1/4 cup), finely diced
- 3 tablespoons fresh dill
- 1 can (14oz) chickpeas, drained and rinsed
- 1 – 2 tablespoons olive oil
- 4 tablespoons apple cider vinegar
- 1/2 teaspoon mineral salt, or to taste
- freshly cracked pepper, to taste
Instructions
Prep: Wash the cucumber and radishes. Cut the end off and thinly slice. Cut the larger pieces in half for easier eating. Dice the red onion, and drain and rinse the chickpeas.
Assemble: In a large mixing bowl, add the cucumber, radish, chickpea, dill, apple cider vinegar, oil, salt and pepper, toss well to coat. Season with more dill, salt and pepper to taste.
Serves 3, or 6 as a side
Notes
If your cucumbers and radishes are the wider side, feel free to cut them in half. This will make it a little easier to eat. Alternately, if they are thin and on the smaller side, you can leave them in whole circles if you like. To get your radish and cucumber slices uniform, my favorite tool at the moment is this mandoline. It’s not the cheapest, but it cleans up easily, fits nicely in one of my utensil drawers, and has been an all around great tool.
If making ahead: I suggest keeping the cider dressing separate from the salad until ready to serve. If made too far in advance, the zucchini and radishes will soak up the dressing and start to soften. For a crisp presentation, be sure to mix the salad with the dressing just before setting on the table. It won’t hurt to mix up to 15 minutes ahead of time.
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Love this salad! I used orange champagne vinegar…..OMG!!
Between the flavor and the ‘tang’,,,,
mmmmmmm…soooo good!!
Delicious, I love that vinegar! So glad the salad was great! Cheers :)