Description
This Creamy Radish Salad is a crisp, refreshing, and tangy dish that combines crunchy radishes and fresh cucumber with a creamy herb dressing. It’s a simple, no-cook side perfect for spring and summer meals, barbecues, and picnics, delivering a burst of fresh flavors in every bite.
Ingredients
Vegetables
- 2 cups radishes, thinly sliced
- 1 large cucumber, thinly sliced
- 1/4 small red onion, thinly sliced
Dressing
- 1/3 cup sour cream
- 2 tablespoons Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare Vegetables: Place the thinly sliced radishes, cucumber, and red onion in a large mixing bowl.
- Make Dressing: In a separate bowl, whisk together the sour cream, Greek yogurt, lemon juice, Dijon mustard, chopped dill, chopped parsley, garlic powder, salt, and black pepper until smooth and well combined.
- Combine: Pour the creamy herb dressing over the sliced vegetables.
- Toss Salad: Gently toss the salad to evenly coat all the vegetables with the dressing.
- Chill: Refrigerate the salad for 20 to 30 minutes to allow the flavors to meld and the salad to chill.
- Serve: Stir the salad gently before serving and garnish with additional fresh dill if desired.
Notes
- To reduce excess water in the salad, lightly salt the cucumber slices and let them sit for 10 minutes, then pat dry with paper towels.
- Greek yogurt can be used to replace some or all of the sour cream for a lighter dressing.
- Add chopped green onions for an extra burst of flavor and crunch.
- This salad is best enjoyed the same day to maintain its crispness and freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
