Refreshing Crunchy Cucumber Salad (Printable Version)

Thinly sliced cucumbers with red onion and herbs in a bright, tangy vinegar dressing. Crisp and refreshing.

# What You Need:

→ Vegetables

01 - 1 pound English cucumbers or 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)

# How To Make It:

01 - Wash and pat dry. If desired, remove seeds by cutting each cucumber in half lengthwise and scooping out the center with a spoon. 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 - After 10 minutes, rinse cucumbers under cold water to remove surface salt. Shake off excess water and pat dry 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.
05 - In a large mixing bowl, add 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 best 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 crunch and visual appeal.

# Expert Advice:

01 -
  • It takes almost no effort but tastes like you spent all afternoon fussing over it.
  • The vinegar dressing is bright and tangy without being harsh, and the little bit of sugar balances everything perfectly.
  • You can toss it together in the morning and let it chill so it's ready when you are.
  • It's one of those rare dishes that works as a side for nearly anything, from grilled chicken to spicy tacos.
02 -
  • Do not skip the salting step or your cucumbers will release water into the dressing and turn the whole thing into a sad, soupy puddle.
  • Slice the cucumbers as thin as you can, ideally with a mandoline, because thinner slices absorb the dressing better and taste more delicate.
  • If you dress the salad more than two hours before serving, the cucumbers will start to soften and lose their snap, so time it right.
  • Rinsing the cucumbers after salting is crucial because otherwise the salad will taste way too salty and throw off the balance of the dressing.
03 -
  • Use a mandoline slicer to get paper thin cucumber slices that look professional and soak up the dressing faster.
  • If your cucumbers are particularly watery, let them drain for fifteen minutes instead of ten, and you'll end up with an even crispier salad.
  • Toasting your sesame seeds or nuts in a dry skillet for a couple of minutes before adding them brings out their flavor and makes the whole dish smell incredible.
  • Taste the dressing before you toss it with the cucumbers and adjust the sugar or vinegar to match your preference, because everyone's sweet and sour balance is a little different.
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