Keto Creamy Radish Salad (Low-Carb Dill and Yogurt Dressing)

This Keto Creamy Radish Salad is the one I reach for when a meal needs something cold and a little bit peppery on the side. It comes together in the time it takes to slice a few vegetables and stir a dressing together.

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I make this whenever radishes show up crisp at the store, since raw radish loses its snap fast once it’s been sitting around. A short rest in the fridge softens the bite just enough without turning the salad soft.

It’s one of the few salads I don’t overthink. A mandoline and ten minutes gets it done.

Chef Jenn’s Take on Creamy Radish Salad

The usual problem with a raw radish salad is texture. Hand-cut slices come out uneven, so some pieces are thin and mellow while others are thick enough to bite back with the full peppery punch radishes are known for.

I’ve made this both ways, and running the radishes and cucumber through a mandoline instead of a knife is what fixes it. Every slice ends up the same thickness, so the whole bowl eats consistently instead of some bites being sharp and others bland. I’ve also swapped the Greek yogurt for sour cream when I wanted a richer dressing, and both versions hold up fine.

The other move is letting it sit for ten to fifteen minutes before serving. That short rest is enough to soften the radish’s raw edge without turning the salad watery, which is the line this kind of salad tends to cross if it sits too long.

What You’ll Love About Creamy Radish Salad

• It’s ready in the time it takes to slice a few vegetables, which makes it an easy add when a meal needs one more thing on the table.
• The dressing is light enough that it doesn’t compete with whatever rich or smoky main you’re serving it next to.
• It travels well for a potluck or a picnic, since it holds its texture better than most creamy salads once it’s out of the fridge for a while.

Ingredients

• Greek yogurt – Full fat, plain. Sour cream works in its place for a richer dressing.
• Honey or honey alternative – Use a low-carb honey alternative to keep this recipe keto.
• Radishes – Red radishes are traditional. White or watermelon radishes work too if you want a different look.
• English cucumber – Thin skin, minimal seeds. A standard cucumber works if you peel and seed it first.
• Green onions – Sliced thin, white and green parts both.
• Fresh dill – Fresh only. Dried dill doesn’t bring the same flavor here.
• Salt and black pepper – Season to taste.

How To Make Creamy Radish Salad

Scroll down for the full recipe card with exact measurements and printable instructions.

Stir the Greek yogurt and sweetener together in a small bowl until fully combined, then set it aside. This is the whole dressing, so there’s nothing more to it.

Clean and trim the radishes and cucumber, then slice them thin. A mandoline gets you even slices fast, though a sharp knife works if you take your time and keep the thickness consistent.

Place the sliced radishes, cucumber, green onions, and dill in a large bowl. Add the dressing and mix gently, coating everything without crushing the thin slices.

Season with salt and freshly cracked pepper to taste. Serve right away, or chill it for 10 to 15 minutes first if you want the flavors to settle in a bit more.

Make It A Meal

This is the salad I put out next to something rich, since the cold crunch balances heavier flavors. Serve it alongside my Baked Pesto Salmon or my Garlic Butter Chicken Bites for a full plate that doesn’t feel heavy.

For something lighter, pair it with my Keto Grilled Veggies and call it a meal on its own.

Storage

Refrigerate leftovers in an airtight container for up to 1 day. The dressing can separate slightly as it sits, so give it a gentle stir before serving again. This one doesn’t hold up well past a day, so it’s best made close to when you plan to eat it.

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