Refreshing Crunchy Cucumber Salad (Printable)

Thinly sliced cucumbers with red onion and herbs in a tangy vinegar dressing—crisp, refreshing, and lightly sweet.

# What You Need:

→ Vegetables

01 - 1 pound English cucumbers or 3 Persian cucumbers, thinly sliced
02 - ½ medium red onion, very thinly sliced
03 - 1 small carrot, julienned (optional)
04 - ½ cup halved cherry tomatoes (optional)
05 - Thinly sliced jicama or watermelon radish (optional)

→ Herbs

06 - 2 tablespoons chopped fresh dill or 1 tablespoon fresh mint, plus more for garnish

→ Dressing

07 - 2 tablespoons rice vinegar or apple cider vinegar
08 - 1 tablespoon extra-virgin olive oil or toasted sesame oil
09 - 1 teaspoon granulated sugar or honey
10 - ½ teaspoon kosher salt, plus more to taste
11 - ¼ teaspoon freshly ground black pepper

→ Toppings

12 - 2 tablespoons toasted sesame seeds or chopped almonds (optional)

# Directions:

01 - Wash and pat dry cucumbers. Remove seeds by cutting each cucumber in half lengthwise and scooping out the center with a spoon if desired. Slice into 1/8-inch rounds.
02 - Place cucumber slices in a colander set over a bowl or sink. Sprinkle with ¼ teaspoon salt and toss gently. Let drain for 10 minutes to remove excess water.
03 - Rinse cucumbers under cold water to remove surface salt. Shake off excess water and pat dry thoroughly with paper towels or a clean kitchen towel.
04 - In a small bowl, whisk together rice vinegar, olive oil, sugar or honey, remaining ¼ teaspoon salt, and black pepper until smooth and emulsified.
05 - In a large mixing bowl, combine drained cucumbers, red onion, chopped dill or mint, and any optional add-ins such as carrot, cherry tomatoes, jicama, radish, nuts, or seeds.
06 - Pour dressing over the mixture and toss gently until well coated. Taste and adjust seasoning as needed.
07 - Cover and refrigerate for at least 20 minutes to allow flavors to meld and cucumbers to chill. For optimal crunch, serve within 2 hours.
08 - Transfer to a serving platter or bowl. Garnish with extra dill or mint and a sprinkle of sesame seeds or nuts for added texture and visual appeal.

# Expert Advice:

01 -
  • It turns a glut of cucumbers into something you'll actually crave, not just tolerate.
  • The vinegar dressing is sharp enough to wake up your taste buds without any heavy cream or mayo.
  • You can make it in the time it takes to grill chicken, and it'll be cold and ready when everything else hits the table.
02 -
  • Salting and rinsing the cucumbers is not optional; skip it and you'll end up with a puddle of cucumber water at the bottom of your bowl within an hour.
  • This salad is best the day you make it; by tomorrow the cucumbers will be limp and the dressing will taste flat.
  • If you're taking it somewhere, pack the dressing separately and toss it right before serving so everything stays crisp.
03 -
  • Chill your serving bowl in the freezer for ten minutes before you add the salad; it keeps everything icy and crisp even on a hot day.
  • If your cucumbers are bitter, peel them completely and salt them a little longer; the bitterness lives in the skin and the layer just beneath it.
  • Taste the dressing before you toss it; it should be a little too strong on its own because the cucumbers will dilute it.
Go Back