Dilled Cucumber and Radish Salad

Dilled Cucumber and Radish Salad

Renee's Kitchen Adventures

Dilled Cucumber and Radish Salad


  • 1 large English cucumber, sliced
  • 2 cups sliced radishes
  • 1/2 tsp. kosher salt (or more to taste)
  • 1 cup thinly sliced red onion
  • 3 TBS unseasoned rice wine vinegar
  • 2 TBS extra virgin olive oil
  • 1 tsp. granulated sugar
  • 1 clove minced garlic
  • 1 TBS chopped fresh dill (or more or less to your liking)
  • fresh ground black pepper, to taste


  1. Combine the cucumbers and radish in a large bowl. Sprinkle with salt. Mix and allow to sit at room temperature for about 15 minutes. Drain off any liquid that forms.
  2. In a small bowl or small mason jar with lid, combine the vinegar, oil, garlic, and sugar. Mix or whisk well.
  3. Add onion to the cucumber-radish mixture and pour dressing on top of vegetables. Mix to coat. Add in the dill and the black pepper. Taste for additional salt if needed.
  4. Refrigerate for atleast 1 hour to allow flavors to meld. Garnish with additional fresh dill, if desired.

Yield: 6 servings

Prep Time: 00 hrs. 10 mins.

Cook time: 01 hrs. 00 mins. (chill time) 

Total time: 1 hrs. 10 mins.

Tags: salad, cucumber, radish, dill, vegetable

Adapted from Allrecipes

Servings - 6    Serving size - 1/6th of recipe   Points Plus per Serving - 2 Points+

Calories  79,   Total Fat - 4.7g,   Carb - 3.8g,   Protein - 0.5g,   Fiber  1g