Cucumber Radish Salad is fresh, creamy and crunchy. The combination of crisp cucumbers, peppery radishes and tender boiled eggs creates a delightful texture and a vibrant, colorful dish. This simple family favorite is easy to prepare and works well as a side, a light lunch or a snack alongside fresh bread.
This salad has been a go-to in our household for years because it’s quick, nutritious and always well received. It highlights two everyday vegetables—cucumbers and radishes—both low in calories and rich in vitamins and water, which makes the salad light and refreshing. The addition of hard-boiled eggs adds protein and creaminess that complements the crunchy vegetables. With only a few common ingredients and minimal prep, it’s ideal for busy weekdays, potlucks or when you want something wholesome without fuss.
For even, quick slicing you can use a mandolin with a coarse blade to cut the cucumbers, radishes and eggs into thin matchsticks. If you prefer not to use a mandolin, a sharp knife works fine—slice thinly for the best texture. Grating boiled eggs on the large holes of a grater gives a soft, fluffy finish that mixes beautifully into the salad. Dress the salad with real mayonnaise right before serving so the mayo coats the vegetables but doesn’t make them soggy. Freshly dressed salads always taste best.
Cucumber Radish Salad Ingredients:
- 4 small cucumbers (or 1 English cucumber)
- 5 green onions, finely chopped
- 1 bunch fresh organic radishes
- 5 hard-boiled eggs, grated or chopped
- Real mayonnaise for dressing
- Salt to taste (optional)
- Fresh dill or parsley for garnish (optional)
How to Make Cucumber Radish Salad
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Wash and dry the cucumbers, radishes and green onions thoroughly. Remove radish stems and tails and trim the ends of the cucumbers if needed.
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Slice the cucumbers thinly: if using small cucumbers, cut them in half lengthwise and then slice; if using an English cucumber, cut into quarters lengthwise before slicing. Slice the radishes thinly as well. For quick, consistent cuts use a coarse mandolin blade, or slice carefully with a sharp knife.
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Chop the green onions finely. Grate or finely chop the hard-boiled eggs—grating on the large holes of a box grater gives a light, fluffy texture while chopping yields more distinct pieces; either works depending on your preference.
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Place cucumbers, radishes, green onions and eggs in a large mixing bowl. Gently fold the ingredients together with a spoon so the pieces remain crisp and distinct.
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Just before serving, add real mayonnaise to taste and toss lightly to coat all the ingredients. Season with salt if desired—many find the salad flavorful enough without much salt. Garnish with chopped dill or parsley and an extra sprinkle of finely chopped green onion for color and freshness.
This salad pairs well with a slice of fresh bread, roasted meats, grilled fish or as part of a larger salad spread. It stores best if the dressing is added just before serving; dressed leftovers can be kept covered in the refrigerator for a day, though the vegetables will be crunchiest when freshly tossed.
Notes and Variations
- Make it lighter: substitute part of the mayo with Greek yogurt for a tangy, lighter dressing.
- Add herbs: fresh dill, parsley or chives enhance the flavor without overpowering the salad.
- Extra crunch: stir in thinly sliced celery or a handful of toasted sunflower seeds.
- Vegan option: omit eggs and use a plant-based mayo or a tahini-lemon dressing.
- Serve chilled: refrigerate the vegetables before mixing for an extra-cool summer side dish.
Recipe Summary
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8
This Cucumber Radish Salad is a simple, nourishing recipe that showcases fresh seasonal produce. With crisp cucumbers, peppery radishes and creamy eggs bound by a light mayonnaise dressing, it’s an ideal dish for warm days, quick meals and gatherings where vibrant, fresh flavors are desired.