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Cucumber radish salad is a fresh, light, and crunchy side dish made with thinly sliced cucumbers, radishes, red onion, and a creamy dressing. It’s quick, healthy, and full of flavor—ideal for summer meals and backyard entertaining.

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There’s something so exciting about seeing a box of produce delivered to your doorstep—especially when you don’t know what’s inside. We recently subscribed to the Good Food Box, a Calgary-based, government-supported program that provides fresh fruits and vegetables at affordable prices to anyone in the city. It’s a hands-up, not hands-out initiative from the Community Kitchen Program of Calgary, and we’ve been genuinely impressed not just by the quality of the produce, but by the mission behind it.

The Good Food Box isn’t just about food—it’s about food equity and access. Volunteers carefully pack boxes each week, ensuring that every Calgarian has the chance to enjoy fresh, nutritious ingredients. And for someone like me—who lives and breathes seasonal cooking—it’s been a beautiful way to experiment in the kitchen.

This cucumber radish salad was inspired by a generous bag of radishes from one of our recent deliveries. I’ll admit, I don’t typically gravitate toward radishes at the grocery store. But that’s the beauty of these boxes—they encourage creativity. This salad is light, refreshing, and layered with crisp, crunchy textures and creamy flavors. And it comes together in minutes.

Why I Love This Recipe

I’m always looking for ways to make fresh ingredients shine—and this cucumber radish salad does just that. It’s a great make-ahead side for summer dinners, barbecues, or picnics. The radishes offer a peppery bite, the cucumbers bring cool crunch, and the creamy pistachio dressing ties it all together in the most satisfying way.

Plus, this recipe is gluten-free, naturally vegetarian, and a great entry point for anyone looking to eat more fresh veggies.

Ingredients You’ll Need

  • 1 English cucumber, thinly sliced
  • ½ lb of radishes, thinly sliced
  • ½ red onion, very thinly sliced (soaked in cold water for 30 minutes)
  • Creamy pistachio dressing

Ingredient Tip:
Soaking red onions in water is one of my favorite tricks for mellowing their bite. If you’ve ever been put off by the sharpness of raw onion in a salad, this is the technique for you. After a quick 30-minute soak, you get a milder, sweeter onion that adds subtle flavor without overpowering the dish.

Substitutions & Variations

  • Make it dairy-free: Use a dairy-free or vinaigrette-based dressing.
  • Add herbs: Fresh dill, mint, or parsley would add beautiful brightness.
  • Add crunch: Try sprinkling in some toasted sunflower seeds or pistachios for extra texture.
  • Want more protein? Top with grilled chicken, chickpeas, or crumbled feta.

How to Make Cucumber Radish Salad

  1. Slice your vegetables: Use a sharp knife or mandoline to slice the cucumber, radishes, and red onion thinly.
  2. Soak the onion: Add sliced red onion to a bowl of cold water and soak for 30 minutes. Drain and pat dry.
  3. Combine: In a large bowl, toss together the cucumber, radishes, and red onion.
  4. Dress: Drizzle with your favorite creamy dressing—I love using my creamy pistachio dressing.
  5. Chill and serve: Let the salad sit in the fridge for 15–30 minutes before serving. It gives the flavors time to meld and makes the dish even more refreshing.

Recipe Tips

Use a mandoline for uniform, paper-thin slices. It creates the perfect texture and makes every bite more balanced.

Don’t skip the chill time. It helps the dressing soak into the vegetables and elevates the flavor.

Make it ahead: You can prep the veggies a day ahead and store them in an airtight container. Add the dressing just before serving for optimal crunch.

How to Store Leftovers

This salad is best enjoyed the day it’s made, but you can store leftovers in the fridge in an airtight container for up to 2 days. Keep in mind, the cucumbers and radishes will release some water over time, so give it a gentle stir before serving again.

Other Salad Recipes You’ll Love

FAQ

English cucumbers are best—they have a thinner skin and fewer seeds, making them ideal for salads.

Absolutely! A simple vinaigrette made with olive oil, lemon juice, red wine vinegar, and fresh dill is a great alternative.

Yes! Radishes are rich in antioxidants, fiber, and vitamin C. They also help support hydration thanks to their high water content.

Final Thoughts

This cucumber radish salad is simple, beautiful, and exactly the kind of dish I crave in the warmer months. It’s easy to pull together, full of texture, and a celebration of fresh, affordable produce. Whether you’re inspired by your garden, or a trip to the farmers’ market, I hope this recipe becomes a new staple in your seasonal kitchen.

And if you’re in Calgary, check out the Good Food Box program. Not only is it a great way to get fresh fruits and vegetables at a lower cost—it’s an opportunity to support a community initiative that truly makes a difference.

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Cucumber Radish Salad Recipe

Yield: 6
Prep Time: 10 minutes
Additional Time: 30 minutes
Total Time: 40 minutes

Cucumber radish salad is a fresh, light, and crunchy side dish made with thinly sliced cucumbers, radishes, red onion, and a creamy dressing. It’s quick, healthy, and full of flavor—ideal for summer meals and backyard entertaining.

Ingredients

  • 1 English cucumber, thinly sliced
  • ½ lb radishes, thinly sliced
  • ½ red onion, thinly sliced (soaked in water for 30 mins)
  • ¼–½ cup creamy pistachio dressing (or your favorite creamy dressing)

Instructions

  1. Thinly slice all the vegetables and soak the red onion in cold water for 30 minutes.
  2. In a large bowl, combine the cucumber, radishes, and drained onion.
  3. Toss with creamy dressing until coated.
  4. Chill for 15–30 minutes before serving. Enjoy!

Notes

Find the recipe for the Creamy Pistachio Dressing here!

© Christopher

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