Refreshing Crunchy Cucumber Salad (Printable)

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

# What You'll 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)

# Directions:

01 - Wash and pat cucumbers 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 including 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 texture, 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 -
  • It takes twenty minutes to throw together, and most of that is just slicing.
  • The crunch stays intact even after chilling, which is rare for cucumber salads.
  • You can taste every ingredient clearly without any one flavor taking over.
  • It works as a side dish, a topping for tacos, or even a palate cleanser between heavier bites.
02 -
  • Do not skip the salting step, or your salad will release water as it sits and turn watery and bland.
  • Use a mandoline if you have one, because evenly thin slices make a huge difference in texture and how the dressing coats each piece.
  • Serve this salad the day you make it, because cucumbers soften and lose their snap if they sit in dressing overnight.
03 -
  • 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 are watery or bitter, peel them partially in alternating strips to reduce bitterness and improve texture.
  • Toast your sesame seeds or nuts in a dry skillet for two minutes before adding them, because the nutty aroma makes the whole dish smell incredible.
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