This Creamy Cucumber Radish Salad is one of my favorite summer side dishes when the weather turns warm. Crisp cucumber, lightly spicy radish, and rich hard-boiled eggs are tossed in a light and creamy dressing that pairs well with just about everything you're grilling this summer.
- 2 large English cucumbers (about 4 cups or 500 g)
- 1 tsp Kosher salt, plus more to taste
- 150 g (about 1/2 cup) Greek yogurt (use lactose-free if Low-FODMAP)
- 2 tbsp mayo
- 1 tbsp fresh dill, finely chopped
- 2 tsp Dijon mustard
- 2 tsp white wine vinegar or Champagne vinegar (can also use traditional distilled white vinegar if you prefer it tangier)
- cracked black pepper, to taste
- 1 bunch radishes, topped and thingly slices (about 1 1/2 cups or 180 g once prepped)
- 3 hard-boiled eggs, sliced into discs
Prep and disgorge the excess liquid from the cucumbers:
- If you use English cucumbers, as suggested in the recipe, there's no need to remove the outer skin first, however, if you use a traditional garden cucumber that has a thicker skin you'll want to peel the skin off first.
- Slice the cucumber in half length-wise. Using a spoon, scoop the seeds out in a downward motion, then slice the cucumber width-wise into half-moons.
- Place a sieve over the top of a mixing bowl, ensuring that there is at least 1-inch or more space between the bottom of the sieve and the bottom of the bowl. Add the cucumbers to the sieve and toss with Kosher salt -- for this recipe, 1 tsp is plenty. The salt works to (disgorge) draw out the excess water from the cucumber flesh.
- Let the salted cucumbers rest for 15-20 minutes, tossing once or twice to make sure that all the excess liquid drains through the sieve. There should be plenty of liquid at the bottom of the mixing bowl in the end, which you can discard. The cucumbers will likely look wet and glossy at this point so take a paper towel or a clean kitchen towel and gently damp dry the excess moisture on their flesh.
Assembling the salad
- In a large mixing bowl, add the yogurt, mayo, dill, Dijon mustard, vinegar and a few cracks of black pepper to taste. Mix to combine fully.
- Add the cucumber and radish and gently toss to combine. Then add the hard-boiled eggs and gently toss again. Taste for salt and pepper and adjust as needed. Serve cold. The remainder can be stored in the refrigerator through the second day, however, the cucumber will continue to release liquid so I find this salad is best the first day.
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
- Serving Size: 1 cup
- Calories: 100
- Sugar: 3 g
- Sodium: 307 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 113 mg
Keywords: Cucumber, Radish, Hard-Boiled Eggs, Greek Yogurt, Champagne Vinegar, Dill