Refreshing Crunchy Cucumber Salad (Printable version)

Crisp cucumbers with red onion and herbs in a tangy vinegar dressing for a refreshing bite.

# 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)

# Step-by-step guide:

01 - Wash and pat dry 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 - 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 fussed over it for hours.
  • The crunch stays intact even after the cucumbers sit in dressing, which feels like a small kitchen miracle.
  • You can toss in whatever's hanging out in your crisper drawer and it still works beautifully.
  • It's one of those recipes that cools you down on a hot day better than anything else.
02 -
  • Salting the cucumbers first is non negotiable, it pulls out the water that would otherwise dilute your dressing and turn everything mushy.
  • Don't skip the rinsing step or your salad will taste like a salt lick, which I learned the hard way at a dinner party once.
  • Slice everything as thin as possible so the dressing clings to more surface area and every bite tastes balanced.
  • This salad doesn't keep well overnight, the cucumbers lose their snap and start weeping into the bowl by the next morning.
03 -
  • Use a mandoline if you have one, it makes slicing the cucumbers paper thin and perfectly even in half the time.
  • Chill your serving bowl in the freezer for ten minutes before assembling the salad so it stays cold longer at the table.
  • If your cucumbers taste bitter, peel them completely and scoop out the seeds, bitterness usually hides in the skin and core.
  • Double the dressing recipe and keep the extra in a jar in the fridge, it's perfect for quick grain bowls or drizzling over roasted vegetables.
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