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Watermelon Radish Salad

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Summer is the perfect time to enjoy vibrant and refreshing salads, and this Watermelon Radish Salad with Cucumbers is no exception. Similar to my favorite creamy cucumber salad recipe, this alters the salad recipe with fancy, tangy, and deliciously beautiful watermelon radishes.

watermelon radish salad with creamy cucumber dressing.

Visually stunning with its colorful watermelon radishes and packed with fresh, crisp flavors, this is an ideal spring to summer salad recipe. Whether you’re looking for a light lunch or a side dish for your next barbecue, your tastebuds and your guests will be equally impressed.

Ingredients:

  • 1 lb. watermelon radish, sliced into 1/8″ slices and quartered
  • Four mini cucumbers, sliced thin
  • 1/2 cup sour cream
  • One tablespoon of white vinegar
  • Two teaspoons chopped fresh dill weed, plus more for serving
  • One teaspoon of minced garlic
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
watermelon radishes have red flesh and green flesh both.

IMPORTANT TO NOTE: Watermelon radishes come in both red and green on the outside. They taste the same and it is fine to use whichever is available in your area.

Watermelon Radish Salad Recipe

Prepare the Vegetables: Start by slicing the watermelon radishes into 1/8″ slices and then quartering them. Slice the mini cucumbers thinly for a bite-sized piece.

Mix the Vegetables: Add sliced radishes and cucumbers in a large mixing bowl. Mix well to combine.

Make the Dressing: In a smaller bowl, whisk together the sour cream, white vinegar, chopped dill, minced garlic, granulated sugar, salt, and black pepper until smooth.

Mixing bowl with radish and cucumber slices.

Combine and Chill: Pour the sour cream mixture over the radishes and cucumbers. Mix well to ensure the vegetables are evenly coated. Cover the bowl and refrigerate for at least 2 hours, or overnight, to let the flavors mingle.

Serve: Before serving, give the salad a good mix. Garnish with additional ground black pepper, salt, and fresh chopped dill if desired.

easy radish salad ready to be served as a side dish recipe.

This salad is perfect for those hot summer days when you crave something light and refreshing. It’s a great way to use your summer garden bounty and enjoy a guilt-free meal.

Can You Eat a Watermelon Radish Raw?

Absolutely! Watermelon radishes can be eaten raw. Their mild, slightly sweet flavor is less peppery than traditional radishes, making them a great addition to salads and other fresh dishes.

Substitute regular radishes with the watermelon version in this cucumber radish salad recipe or as a layer in a 7 layer salad recipe.

sliced watermelon radishes.

Serving Size and Nutritional Information

This recipe makes about 8 cups of salad, which serves approximately 10-12 people. Each serving is around 60 calories. If nutritional value and specifics are very important to you, please use a trusted app as this is merely estimated.

Summer Salad Recipes

If you are still looking for great salads, try one of my other fresh choices.

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Watermelon Radish Salad


Prep Time 15 minutes
This vibrant and refreshing watermelon radish salad recipe with sliced cucumbers is perfect for summer. Easy to make and packed with fresh flavors, this salad can be a lunch or a side dish.

Ingredients
 

  • 1 lb watermelon radish sliced into 1/8" slices and quartered, 1 pound of watermelon radishes is 4
  • 4 mini cucumbers sliced thin

Creamy Dressing

  • 1/2 cup sour cream
  • 1 tablespoon white vinegar
  • 1 teaspoon minced garlic
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons chopped fresh dill weed plus more for serving

Instructions

  • Slice the watermelon radishes into 1/8" slices and then quarter them for bite-sized pieces. Thinly slice the mini cucumbers to match the size of the radish pieces.
  • Place the sliced radishes and cucumbers in a large mixing bowl. Toss them together gently to ensure an even mix.
  • In a smaller bowl, combine the sour cream, white vinegar, chopped fresh dill, minced garlic, granulated sugar, salt, and black pepper. Whisk the ingredients until the dressing is smooth and well-blended.
  • Pour the dressing over the radishes and cucumbers in the large mixing bowl. Mix everything thoroughly to coat the vegetables evenly with the dressing. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or overnight, to allow the flavors to mix together.
  • Before serving, give the salad another good mix to redistribute the dressing. Garnish with extra ground black pepper, salt, and additional fresh chopped dill if desired. Serve chilled and enjoy!

Notes

You can cut the radishes into quarters or in 6ths, like little pizza wedges.

Nutrition

Serving: 0.5cup | Calories: 60kcal

Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.

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