Name: Creamy Cucumber Radish Salad with Dill and Garlic
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 40 min
Ingredients: 3 English cucumbers – These are the long, seedless ones with thin skin. They’re perfect for salads because you don’t have to peel them. If you’re using regular cucumbers, peel and seed them for the best texture.; 9 radishes – Radishes bring that sharp, peppery bite that contrasts well with the creamy dressing. If radishes aren’t your thing, try sliced fennel.; ½ of a small red onion – Red onion adds bite and color. If you need to mellow the sharpness, soak the slices in cold water for a few minutes.; 1 tablespoon salt – This draws out excess water from the vegetables. Don’t skip this step, or your salad will end up watery. Most of it gets drained and blotted off, so don’t worry about it being too salty.; 1 tablespoon white vinegar – Just a touch of acidity brightens things up. You can swap in apple cider vinegar or lemon juice for a different flavor.; ½ cup sour cream – This gives the dressing its creamy tang. Greek yogurt or a dairy-free alternative also works well.; 1 teaspoon granulated sugar – A little sugar balances the acidity and pepperiness. You can use honey or skip it entirely for a tangier taste.; 1 teaspoon minced garlic – Fresh garlic gives the dressing a little punch. Garlic powder works, too. Use ¼ teaspoon if swapping.; ½ teaspoon black pepper – Pepper might seem like a small ingredient, but it provides a gentle kick and depth of flavor.; 4 tablespoons chopped fresh dill – Dill adds freshness and the classic flavor everyone loves. If fresh isn’t available, you can use one tablespoon of dried dill instead, but the fresh really makes the flavor pop.

Creamy Cucumber Radish Salad with Dill and Garlic

Cool, Crisp, and Totally Addicting

The first time I tried this salad, it was at a picnic. The crunch of cucumbers, the bite of radishes, and that creamy dill dressing hooked me. Ever wondered how a few simple veggies could taste so refreshing? Now I make it every summer. It’s like a cool breeze on a hot day. Share your favorite summer salad in the comments—I’d love to hear!

My Salad Disaster (and Why It Worked)

I once forgot to salt the veggies. The salad turned watery, but my friends still raved about the flavors. Home cooking isn’t about perfection—it’s about joy. Even mistakes can taste great. Now I laugh when I blot those cucumbers extra hard. What’s your funniest kitchen fail?

Why This Salad Slaps

– The creamy dressing clings to every crisp veggie bite. – Radishes add peppery zing that plays nice with sweet cukes. Which flavor combo surprises you most? Is it the garlic-dill duo or the tangy-sweet dressing? Try it and tell me!

A Salad with Roots

This dish nods to Eastern European flavors, where dill and sour cream reign. *Did you know radishes were first grown in Asia over 2,000 years ago?* Today, it’s a global fridge staple. Poll time: Team radish or team cucumber? Vote in the comments!

Creamy Cucumber Radish Salad with Dill and Garlic

Ingredients:

Ingredient	Amount	Note
English cucumbers	3	Long, seedless with thin skin. If using regular cucumbers, peel and seed them.
Radishes	9	Peppery bite. Substitute with sliced fennel if preferred.
Small red onion	½	Soak in cold water to mellow sharpness if needed.
Salt	1 tablespoon	Draws out excess water from vegetables.
White vinegar	1 tablespoon	Can substitute with apple cider vinegar or lemon juice.
Sour cream	½ cup	Greek yogurt or dairy-free alternative works too.
Granulated sugar	1 teaspoon	Can use honey or omit for a tangier taste.
Minced garlic	1 teaspoon	Substitute with ¼ teaspoon garlic powder if needed.
Black pepper	½ teaspoon	Adds depth and a gentle kick.
Fresh dill (chopped)	4 tablespoons	Substitute with 1 tablespoon dried dill if fresh is unavailable.

How to Make Creamy Cucumber Radish Salad

Step 1

Slice cucumbers, radishes, and red onion thin. Toss them in a colander with salt. Let sit 30 minutes to draw out water. Blot dry with paper towels for a crisp bite.
Step 2 Whisk vinegar, sour cream, sugar, garlic, and pepper in a bowl. Stir until smooth and creamy. Taste and adjust if needed. (Hard-learned tip: Use full-fat sour cream for extra richness.)
Step 3 Combine veggies and dressing in a large bowl. Toss gently to coat evenly. Add fresh dill last for a burst of flavor. Chill 1 hour before serving for best taste. What’s your go‑way to add crunch to salads? Share below!
Cook Time: 1 hour Total Time: 1 hour 40 minutes Yield: 6 servings Category: Side, Salad

3 Fun Twists on This Salad

Spicy Kick Add a pinch of red pepper flakes or diced jalapeños. Perfect for those who love heat.
Mediterranean Style Swap dill for mint and add crumbled feta. A fresh take with salty tang.
Asian-Inspired Use rice vinegar and a dash of sesame oil. Top with toasted sesame seeds. Which twist would you try first? Vote in the comments!

Serving Ideas & Pairings

Serve chilled with grilled chicken or fish. Garnish with extra dill or radish slices. For drinks, try crisp white wine or sparkling water with lemon. Which would you choose tonight? Let us know!

Keep It Fresh & Make It Last

This salad stays crisp in the fridge for up to two days. Store it in a sealed container to keep flavors fresh. Freezing isn’t recommended—the veggies turn mushy. If you’re meal prepping, skip the dressing until serving time. *Fun fact*: My neighbor Jane doubles the recipe for potlucks—it disappears fast! Batch-cooking tip: Prep veggies and dressing separately, then mix when ready. Why this matters: Avoiding sogginess means every bite stays crunchy and bright. Ever tried a make-ahead salad hack? Share yours below!

Quick Fixes for Common Hiccups

Too watery? Blot veggies again before dressing—salt pulls out more liquid than you’d think. Dressing too thin? Add extra sour cream or yogurt to thicken it. Radishes too sharp? Soak them in ice water for 10 minutes first. Why this matters: Small tweaks save time and stress. I once forgot to blot cucumbers—lesson learned! What’s your go-to salad rescue trick?

Your Questions, Answered

Q: Can I make this gluten-free?
A: Yes! All ingredients are naturally gluten-free. Just check labels if using store-bought swaps.
Q: How far ahead can I prep this?
A: Mix veggies and dressing up to 6 hours ahead. Add dill right before serving.
Q: What’s a good dairy-free swap?
A: Use coconut yogurt or cashew cream for similar creaminess.
Q: Can I double the recipe?
A: Absolutely! Use a bigger bowl to toss evenly.
Q: What if I hate dill?
A: Try parsley or chives instead—still fresh but milder.

Let’s Dish!

This salad’s a summer staple in my house—cool, crunchy, and full of flavor. I’d love to see your twist on it!
Tag @SpoonSway on Pinterest with your creations. Happy cooking! —Sarah Cooper.

Creamy Cucumber Radish Salad with Dill and Garlic

Author: Sarah Cooper Cooking Method:No-Cook Cuisine:American Courses:Side Salad

Difficulty:BeginnerPrep time: 10 minutesCook time:1 hour Rest time: Total time:1 hour 40 minutesServings:Not specified servingsCalories: kcal Best Season:Summer

Description

Experience the delightful contrast of textures and flavors with this Creamy Cucumber Radish Salad with Dill and Garlic, featuring crisp cucumbers, peppery radishes, and a tangy sour cream dressing.

Instructions

Toss the cucumbers, radishes, and red onion in a colander and sprinkle with the salt.
Cover and let the veggies sit over the sink for 30 minutes. This draws out water and prevents a watery salad. After 30 minutes, stir and drain off any remaining moisture. Use paper towels to blot the cucumbers of excess liquid and salt.
Whisk together the vinegar, sour cream, sugar, garlic, and pepper in a separate bowl until smooth.
Add the vegetables to a large bowl, pour the dressing over them, and toss until everything is evenly coated.
Sprinkle in the chopped fresh dill and give it a final toss. Transfer to a serving bowl if desired.
Chill in the refrigerator for 1 hour before serving to let the flavors meld.