The Vegan Cucumber Radish Salad is a symphony of crisp textures and vibrant flavors that perfectly embodies the essence of light, refreshing dining. With the simplicity of sliced cucumbers, the peppery bite of radishes, and the optional addition of finely sliced red onions, this salad boasts a colorful medley of wholesome vegetables. The verdant freshness of dill and parsley further elevates the sensory experience, adding a fragrant and herbal nuance to the ensemble.

A key player in this culinary composition is the invigorating vinaigrette, a harmonious blend of olive oil, apple cider vinegar, Dijon mustard, and a touch of sweetness from agave or maple syrup. This dressing not only ties the elements together but also imparts a zesty and tangy note that transforms each bite into a delightful burst of flavors.

Chilled to perfection, this salad can be served as a standalone dish or as a side, contributing a burst of color and vitality to any meal. The optional garnish of sesame seeds or sunflower seeds adds a delightful crunch, rounding out the dish with a satisfying texture.

Whether enjoyed on a warm summer day or as a crisp and rejuvenating side during any season, the Vegan Cucumber Radish Salad stands as a testament to the sheer joy of plant-based eating. Its simplicity and wholesome appeal make it a versatile addition to any vegan menu, complementing grilled vegetables or providing a refreshing contrast to heartier main dishes. Embrace the freshness, savor the crunch, and relish in the delightful medley of flavors that this vegan salad brings to the table.

vegan Cucumber radish salad


  • 2 large cucumbers, thinly sliced
  • 1 bunch of radishes, thinly sliced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh dill, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Optional: 1/4 cup chopped walnuts or almonds for added crunch


  1. In a large bowl, combine the sliced cucumbers, radishes, red onion, and fresh dill.
  2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to create the dressing.
  3. Pour the dressing over the vegetables and toss until everything is well coated.
  4. If desired, sprinkle chopped nuts over the salad for added crunch.
  5. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Nutritional Information (Approximate per serving): This information can vary based on specific ingredient quantities and variations in the recipe. Below is a general estimate.

  • Calories: 80 kcal
  • Protein: 2g
  • Carbohydrates: 7g
    • Dietary Fiber: 2g
    • Sugars: 3g
  • Fat: 5g
    • Saturated Fat: 0.7g
    • Monounsaturated Fat: 3.5g
    • Polyunsaturated Fat: 0.7g
  • Cholesterol: 0mg
  • Sodium: 150mg
  • Potassium: 285mg
  • Calcium: 44mg
  • Iron: 1mg
  • Magnesium: 25mg
  • Phosphorus: 48mg
  • Vitamin C: 14mg
  • Folate: 29mcg