This fresh cucumber radish salad combines crunchy cucumbers, radishes, and spring onions with a creamy lemon, herb and mustard dressing.

If you’re craving something light, fresh, and bursting with flavour this spring, say hello to your new go-to: a fresh cucumber radish salad with soft herbs and a zesty lemon garlic dressing. It’s crunchy, creamy, and herby – aka spring in a bowl! Perfect for lunches, BBQ sides, or even an easy dinner companion when you’re not in the mood to cook something complicated – because who has time for that every day?

Why You’ll Love This Cucumber Radish Salad

Besides the fact that it looks like it belongs in a countryside picnic Instagram reel, here’s why this salad should be on your meal plan:

• Quick & Easy: 10 minutes. One bowl. Minimal effort.
• Fresh & Crisp: Cucumbers, radishes, spring onions – seasonal, crunchy perfection.
• Creamy but Light: The lemon, mustard, garlic, yogurt & mayo dressing is rich without being heavy.
• Vegan-Friendly: Completely plant-based and dairy-free, but with all the creaminess.
• Herb Heaven: Fresh dill, parsley, and mint pack in flavour and scream spring.
• Great as a last-minute BBQ side dish!

How to make this fresh cucumber radish salad

Step 1: Mix together all the dressing ingredients in a bowl large enough for all the vegetables as well (saves on washing up!)

Step 2: Thinly slice the cucumber, radishes and spring onions. Then add them to the bowl with the dressing.

Step 3: Finely chop the herbs and add to the bowl. Give everything a good mix then check the seasoning. Add more salt and pepper if needed.

Step 4: Transfer to a serving bowl then scatter over the crumbled vegan feta.

Tip 👉  This salad doesn’t hold very well so you’ll want to serve it within a few hours. Any longer and the dressing becomes a little watery. Still tastes good though!

Tip 👉  You could make the dressing in advance and prep the vegetables, just keep the two parts separate until you’re ready to serve.

Tips for the best creamy cucumber radish salad

1. Use fresh, crisp cucumbers and radishes—nobody wants a soggy salad.
2. Slice thinly for the perfect texture and even dressing coverage.
3. Let it chill for 10-15 minutes before serving to let those flavours mingle.
4. Adjust seasoning to taste – the dressing is punchy, but you can ramp up the lemon (add the zest), mustard (add another teaspoon) or garlic(add another clove) if you’re feeling bold!

Serving suggestions:

Pair this salad with:

• Pan fried marinated tempeh. The bright fresh flavours of the cucumber salad perfectly match the tangy tempeh. This is the place to add spice, the creamy dressing helps cool everything down.
• Vegan burgers or sausages
• Fresh crusty bread (because carbs are life)
• Crisp baked tofu
• Homemade falafel and a baked potato

Or just eat it straight from the bowl. Zero judgment.

Perfect for spring and beyond!

This cucumber and radish salad shines when the weather starts warming up, but honestly? It works year-round. The ingredients are easy to find, affordable, and lend themselves to endless variations—add chickpeas, toss in cooked grains, or top with some crunchy seeds for a protein boost.

Looking for even more spring vegan salads? Try these:

Spring Panzanella Salad with Asparagus and Za’atar Croutons

Warm Spring Salad with New Potatoes and Miso Lemon Dressing

Spring Greens Salad

Roast New Potato Salad with Quick Pickled Onions

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