Refreshing Crunchy Cucumber Salad (Printable)

Crisp cucumbers and red onion in tangy vinegar dressing with fresh herbs for a cool, refreshing crunch.

# 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)

# How To Make It:

01 - Wash and pat dry the cucumbers. 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 - 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 and combined.
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 Tips:

01 -
  • Its the kind of side dish that rescues you when the kitchen feels too hot to even think about turning on a burner.
  • The cucumbers stay crisp and refreshing even after theyve been dressed, as long as you dont let them sit overnight.
  • You can tweak the dressing to match whatever youre serving, from sesame oil for noodles to lime juice for tacos.
  • It comes together in less time than it takes to decide what else to make for dinner.
02 -
  • Do not skip the salting step or youll end up with watery cucumber soup at the bottom of your bowl after twenty minutes.
  • Slice the cucumbers as thin as you can without them falling apart, because thick slices dont absorb the dressing and they lose that delicate, crisp texture.
  • Taste the dressing before you pour it over everything, because vinegars vary in acidity and you might need an extra pinch of sugar to balance it out.
  • If youre making this ahead, keep the dressing separate and toss it with the cucumbers right before serving so they stay crunchy.
03 -
  • Use a mandoline if you have one to get perfectly thin, even slices that look restaurant quality and soak up the dressing better.
  • If your cucumbers taste bitter, peel them completely because the bitterness lives in the skin, especially near the stem end.
  • Toast your sesame seeds or nuts in a dry skillet for two minutes before adding them to the salad, the extra step makes them taste ten times better.
  • For a creamier version, stir in a tablespoon of Greek yogurt or sour cream with the dressing for a tangy, richer finish.
Return