Short Description

A light and crisp salad featuring thinly sliced radishes, cucumbers, and red onion, all tossed in a subtly sweet and tangy rice vinegar-honey dressing with fresh basil and sesame oil. Ideal as a refreshing side dish or healthy snack.

Why You’ll Love This Recipe

This salad is bright, crunchy, and ready in just minutes. The combination of radish’s peppery snap and cucumber’s coolness, elevated by a hint of sweet honey and aromatic basil, makes it a crowd-pleaser. It stores well and only improves after a short chill—perfect for summer meals or quick preps!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 bunch radishes, thinly sliced
2 English seedless cucumbers, thinly sliced into rounds
¼ red onion, thinly sliced
¼ cup rice vinegar
½ teaspoon sesame oil
2 tablespoons honey
5 basil leaves, thinly sliced
Pinch of salt

Directions

Prepare the Vegetables
Slice radishes, cucumbers, and red onion; set aside in a bowl.
Make the Dressing
Whisk together rice vinegar, sesame oil, honey, basil, and salt until well combined.
Toss the Salad
Add sliced vegetables to the dressing and toss gently to coat evenly.
Chill and Serve
Refrigerate for about 30 minutes to let flavors meld, then serve chilled.

Servings And Timing

Serves: 4
Prep Time: ~10 minutes
Chill Time: 30 minutes
Total Time: ~40 minutes
These timings align with similar cucumber–radish salad recipes which usually serve 4 and take around 30–40 minutes including chilling

Variations

Herb Swap: Replace basil with fresh mint, dill, or cilantro for a new flavor profile.
Spicy Kick: Add a pinch of red pepper flakes or a dash of chili oil.
Creamy Version: Stir in a spoonful of plain yogurt for a creamy twist.
Extra Veggies: Mix in thinly sliced bell peppers, cherry tomatoes, or julienned carrots for color and texture.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 2 days. Best served chilled. The vegetables will soften slightly but remain enjoyable. Do not freeze.

FAQs

1. Can I prepare this salad ahead of time?

Yes. Make it up to one day ahead and refrigerate. The flavors blend beautifully, though the veggies may soften a bit.

2. Can I use other radish varieties?

Absolutely. Watermelon, French breakfast, or standard red radishes all work—just slice thinly for best texture.

3. What’s a substitute for rice vinegar?

White wine vinegar or apple cider vinegar can be substituted in equal amounts, though the flavor will shift slightly.

4. Can I use dried basil instead of fresh?

Fresh basil is strongly recommended. If needed, substitute ⅓ tsp dried basil, but the flavor won’t be as vibrant.

5. Is this recipe vegan?

Currently no, due to honey. To make it vegan, swap honey with maple syrup or agave nectar.

6. Can I skip the chill time?

Yes, but chilling for about 30 minutes mellows the dressing and makes it noticeably better.

7. Can I add protein to make it a main course?

Yes—try adding chickpeas, beans, grilled chicken, or shrimp to elevate it into a main dish.

8. Will the cucumbers get soggy?

They may soften over time, but still taste fresh for at least 1–2 days if stored well.

9. Can I make it spicy?

Yes—add crushed red pepper flakes or a drizzle of chili oil for heat.

10. How do I serve this salad?

Serve chilled as a side for grilled meats, seafood, sandwiches, or as part of a light lunch or picnic menu.

Conclusion

This Easy Radish Salad is simplicity at its finest—quick to assemble, bright in flavor, and eager to adapt to your kitchen preferences. With crunchy veggies, a subtly sweet-tangy dressing, and fresh herbs, it’s a versatile side dish that adds freshness to any meal. Enjoy!