Creamy Radish Salad
Add Preferred SourceThis Creamy Radish Salad offers a crisp, refreshing bite with a fun twist. It’s an excellent side dish that adds a vibrant touch to any meal. The radishes’ peppery kick pairs perfectly with the cool cucumber, fresh dill, and light Greek yogurt dressing. This salad is quick to prepare and makes a great, tangy complement to a wide variety of dishes.
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This salad is not only tasty but also super simple to put together. With just a few fresh ingredients, you can create a colorful dish that works with nearly any meal. The crunchy radishes, creamy yogurt dressing, and fragrant dill make each bite satisfying. Plus, it’s light and refreshing, which makes it perfect for summer meals or a quick side dish for any weeknight.
One of the best parts of this salad is its versatility. It’s a great side for grilled meats, a crunchy topping for sandwiches, or even a refreshing snack on its own. Naturally gluten-free, and you can also switch up the herbs or add a squeeze of citrus for a tangy kick. Whether you’re making it for a family dinner or prepping for the week, this salad will quickly become a favorite!
Ingredients
- Greek yogurt – Look for plain Greek yogurt. I’ve tried this recipe with regular yogurt and it is far too runny. You want nice thick Greek yogurt. Sour cream will also work.
- Honey – You could also use agave syrup.
- Radishes (about 15) – Use regular red radishes, or if you want to get fancy, you can use white or watermelon radish if you can find them.
- English cucumber – English cucumbers have edible skin and much smaller seeds and sometimes no seeds at all. You can use a waxy cucumber, but you’ll need to peel it and scoop out the seeds before cutting.
- Green onions – Sliced on a bias (white and green parts).
- Fresh dill – I’m a big fan of fresh herbs, and rarely use dried herbs. In this salad, you get a big pop of flavor from the fresh dill. Dried just won’t give you the same flavor.
- Salt – I cook with kosher salt.
- Black pepper – Freshly cracked gives the best flavor.
How To Make Creamy Radish Salad
Scroll down for the full recipe card with exact measurements and printable instructions.
Combine the Greek yogurt and honey in a small bowl and stir until smooth. This creates a lightly sweet, creamy base that balances the sharpness of the radishes.
Wash the radishes and cucumber, trim the ends, and slice them into thin, even rounds using a mandoline or a sharp knife. Even slices help the vegetables coat evenly with the dressing.
Add the sliced radishes, cucumber, green onions, and fresh dill to a large mixing bowl. Mixing the vegetables first ensures the herbs are evenly distributed.
Pour the Greek yogurt dressing over the vegetables and toss gently until everything is fully coated. Take care not to break the delicate slices as you mix.
Season with salt and freshly cracked black pepper to taste, adjusting as needed. Serve immediately for a crisp texture, or refrigerate for 10 to 15 minutes to allow the flavors to meld before serving.
Chef Jenn’s Tips
- For even slices, use a mandoline. It helps maintain the perfect texture in each bite.
- If you want a tangier dressing, add a squeeze of fresh lemon juice or a little apple cider vinegar.
- For a richer texture, substitute sour cream for Greek yogurt.
- Let the salad sit for a few minutes to let the flavors come together before serving.
Make It A Meal
This creamy radish salad pairs wonderfully with a variety of dishes. Serve it alongside grilled meats, roasted vegetables, or seafood for a well-rounded plate. It also makes a great topping for grain bowls or adds a fresh crunch to sandwiches and wraps.
Storage
Store any leftovers in an airtight container in the fridge for up to one day. As the dressing might release some moisture, give it a quick stir before serving again.
Creamy Radish Salad
Ingredients
- ½ cup plain Greek yogurt
- 1 teaspoon honey
- 2 bunches radishes trimmed and washed
- ½ English cucumber
- 4 green onions sliced on a bias (white and green parts)
- 1 tablespoon fresh dill chopped
- salt and freshly cracked black pepper to taste
Instructions
- In a small bowl, combine Greek yogurt and honey. Stir well and set aside.
- Wash the radishes and cucumber, trimming the ends before slicing them into thin rounds. Use a mandoline or a sharp knife for even slices.
- In a large bowl, combine the sliced radishes, cucumber, green onions, and fresh dill.
- Pour in the Greek yogurt dressing and toss everything until the vegetables are fully coated.
- Season with salt and freshly cracked black pepper to taste.
- Serve immediately, or chill in the fridge for 10–15 minutes to let the flavors combine. Enjoy!
Notes
Chef Jenn’s Tips
- For even slices, use a mandoline. It helps maintain the perfect texture in each bite.
- If you want a tangier dressing, add a squeeze of fresh lemon juice or a little apple cider vinegar.
- For a richer texture, substitute sour cream for Greek yogurt.
- Let the salad sit for a few minutes to let the flavors come together before serving.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
