Follow us 148.4k
If you're looking for the perfect summer salad, this is by far the best cucumber salad I've tried! The Best Cucumber & Radish Salad is fresh, creamy, and crunchy, while also being low-carb, keto-friendly, and completely dairy-free.
With crisp cucumbers, peppery radishes, and a tangy, mayo-based dressing, this salad comes together in just 10 minutes. It's ideal as a light meal or a side for grilled meats, seafood, or any summer BBQ. Trust me—once you try it, you'll see why it’s the best!
Recipe Tips & Swaps
- Mayonnaise Substitutes: If you don’t have avocado oil mayonnaise on hand, you can make your own Classic Mayonnaise or Quick Blender Garlic Mayonnaise use regular mayo or make your own using avocado oil. For a vegan option, try a plant-based mayonnaise.
- Add More Flavor: Feel free to play around with the dressing. A splash of coconut vinegar or apple cider vinegar adds a bit of extra tang, while a teaspoon of low-carb sweetener balances out the acidity nicely.
- Dressing Swap: If you can do dairy, try with my Low-Carb Ranch Dressing instead of the mayo dressing!
- Herb Swap: Dill is the traditional herb for this salad, but fresh parsley, cilantro, or chives would also work well. Each herb gives the salad a slightly different flavor profile.
- Radish Alternatives: If radishes aren’t your favorite, thinly sliced bell peppers or even jicama can provide a similar crunch with a milder taste.
- Make It Sweet: Some like a little sweetness in their creamy cucumber salads. If that’s you, adding a teaspoon or two of powdered low-carb sweetener like Allulose or Erythritol will do the trick.
- Make It Tangy: Looking for more flavor? Use these easy Pickled Radishes instead of fresh ones!
Storage
This salad is best enjoyed fresh, as the cucumbers and radishes will lose their crunch after sitting in the dressing for too long. However, if needed, you can store it in the fridge for up to 2 days. Just keep in mind the veggies might release some water over time, so give it a good stir before serving. This recipe is not suitable for freezing.
Serving Ideas
This salad is perfect as a side with grilled chicken, steak, barbecued fish, or crispy duck breast. It’s also a great light dinner on its own or served with a slice of keto bread. Try with any of these options:
Follow us 148.4k
Hands-on Overall
Serving size about 225 g/ 8 oz
Nutritional values (per about 225 g/ 8 oz)
Net carbs4.2 grams
Protein1.7 grams
Fat23.2 grams
Calories234 kcal
Calories from carbs 7%, protein 3%, fat 90%
Total carbs6.1 gramsFiber1.8 gramsSugars3.6 gramsSaturated fat3.3 gramsSodium110 mg(5% RDA)Magnesium23 mg(6% RDA)Potassium324 mg(16% EMR)
Ingredients (makes 6 servings)
- 3/4 cup avocado oil mayonnaise (165 g/ 5.8 oz) - you can make your own
- 2 tbsp fresh lemon juice (30 ml)
- salt and pepper, to taste
- 2-4 tbsp chopped dill
- 3 large cucumbers, sliced (900 g/ 1 lb)
- 200 g radishes, sliced (7.1 oz)
- 1/2 large red onion, sliced (85 g/ 3 oz)
- Optional: 1-2 tsp coconut vinegar or apple cider vinegar
- Optional: 1-3 tsp powdered low-carb sweetener
Instructions
- Prepare the dressing by mixing the lemon juice and mayonnaise.
- Season with salt and pepper to taste. Optionally, add 1-2 teaspoons of vinegar and low-carb sweetener to taste. Add freshly chopped dill and mix well.
- Using the slicing attachment on your food processor or a knife, thinly slice the cucumbers and radishes.
- Slice the red onion. Place the sliced vegetables in a mixing bowl.
- Pour the prepared dressing over the sliced vegetables.
- Mix until well combined. Serve as a side with meat or fish, as an appetizer, or light dinner. Eat immediately, or store in the fridge for up to 2 days.
Ingredients
- 3/4 cup avocado oil mayonnaise (165 g/ 5.8 oz) - you can make your own
- 2 tbsp fresh lemon juice (30 ml)
- salt and pepper, to taste
- 2-4 tbsp chopped dill
- 3 large cucumbers, sliced (900 g/ 1 lb)
- 200 g radishes, sliced (7.1 oz)
- 1/2 large red onion, sliced (85 g/ 3 oz)
- Optional: 1-2 tsp coconut vinegar or apple cider vinegar
- Optional: 1-3 tsp powdered low-carb sweetener
Instructions
- Prepare the dressing by mixing the lemon juice and mayonnaise.
- Season with salt and pepper to taste. Optionally, add 1-2 teaspoons of vinegar and low-carb sweetener to taste. Add freshly chopped dill and mix well.
- Using the slicing attachment on your food processor or a knife, thinly slice the cucumbers and radishes.
- Slice the red onion. Place the sliced vegetables in a mixing bowl.
- Pour the prepared dressing over the sliced vegetables.
- Mix until well combined. Serve as a side with meat or fish, as an appetizer, or light dinner. Eat immediately, or store in the fridge for up to 2 days.
Nutrition (per serving, about 225 g/ 8 oz)
Calories234kcal
Net Carbs4.2g
Carbohydrates6.1g
Protein1.7g
Fat23.2g
Saturated Fat3.3g
Fiber1.8g
Sugar3.6g
Sodium110mg
Magnesium23mg
Potassium324mg
Detailed nutritional breakdown (per about 225 g/ 8 oz)
Do you like this recipe? Share it with your friends!
