This Creamy Radish Salad is crunchy, fresh, and has a tasty twist. Ideal as a lively side dish, it combines radishes’ natural peppery bite with crisp cucumber, fresh dill, and a creamy Greek yogurt dressing. It’s one of my favorites because it’s quick, easy, and can brighten any meal.

A bowl of fresh salad with sliced radishes, cucumbers, and herbs, dressed in a creamy white sauce, on a white plate.

This recipe is tasty yet extremely simple to put together. Using only a few fresh ingredients, you’ll create a colorful dish that pairs nicely with many foods. The crisp texture of radishes, creamy dressing, and fragrant dill make each bite deliciously satisfying. It’s refreshing and light, perfect for warm days or busy weeknights.

Another great feature is how versatile this salad is. Pair it with grilled meats, layer it in sandwiches for added crunch, or simply enjoy it by itself. It’s naturally gluten-free, and you can easily customize it by using other herbs or adding citrus juice for extra zest. Whether preparing it for family dinners or meal prep, this salad is sure to become a favorite.

A bowl of Creamy Radish Salad garnished with dill, with a spoon lifting a portion above the bowl.

ingredients

Greek yogurt – Look for plain Greek yogurt. I’ve tried this recipe with regular yogurt and it is far too runny. You want nice thick Greek yogurt. Sour cream will also work.
Honey
Radishes (about 15) – Use regular red radishes, or if you want to get fancy, you can use white or watermelon radish if you can find them.
English cucumber – English cucumbers have edible skin and much smaller seeds and sometimes no seeds at all. You can use a waxy cucumber, but you’ll need to peel it and scoop out the seeds before cutting.
Green onions – Sliced on a bias (white and green parts).
Fresh dill – I’m a big fan of fresh herbs, and rarely use dried herbs. In this salad, you get a big pop of flavor from the fresh dill. Dried just won’t give you the same flavor.
Salt and freshly cracked black pepper

How to Make Creamy Radish Salad

Stir Greek yogurt and honey until fully combined; set aside.
Wash radishes and cucumber thoroughly and trim off the ends.
Slice radishes and cucumber thinly, but not paper-thin, using a mandoline slicer or sharp knife.
Combine the sliced radishes, cucumber, green onions, and fresh dill in a large mixing bowl.
Add the yogurt-honey dressing to the vegetables, mixing gently until evenly coated.
Season with salt and freshly cracked black pepper according to taste.
Serve right away or chill for 10–15 minutes to allow flavors to blend. Enjoy!

Step by step process

Ingredients on a surface: radishes on a plate, a cucumber, green onions, dill, a bowl of mayonnaise, and small dishes of honey, salt, and pepper. — Ingredients.

A mixing bowl with yogurt and honey, stirred using a whisk with a wooden handle, placed on a light textured surface. — Ingredients.

chef jenn’s tips

A mandoline slicer ensures uniform slices and optimal salad texture.
To add more tanginess, squeeze fresh lemon juice or drizzle a bit of apple cider vinegar into the dressing.
For a richer consistency, substitute sour cream in place of Greek yogurt. Allowing the salad to rest briefly enhances its flavor.

make it a meal

This Creamy Radish Salad complements many dishes nicely. Try it next to grilled meats, roasted veggies, or seafood dishes for a balanced meal. It’s also excellent atop grain bowls or as a crunchy addition to sandwiches and wraps.

storage

Keep leftovers refrigerated in an airtight container for no more than a day. Dressing might separate slightly; stir briefly before serving again.

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