Refreshing Crunchy Cucumber Salad (Printable)

Thinly sliced cucumbers with red onion and herbs in a tangy vinegar dressing. Crisp, refreshing, and ready in 50 minutes.

# What You Need:

→ Vegetables

01 - 1 lb 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 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 spent the afternoon perfecting it.
  • The vinegar dressing is tangy and just sweet enough to balance the crisp vegetables without feeling rich or heavy.
  • You can toss it together in the morning and let it chill until dinner, making it perfect for busy days.
  • Every bite stays crunchy and cold, which is exactly what you want when the weather turns warm.
02 -
  • Do not skip the salting step, it is the difference between a crisp salad and a watery mess that pools at the bottom of the bowl.
  • Slice the onion as thinly as possible, thick pieces stay too sharp and can overwhelm the delicate cucumber flavor.
  • Serve this salad within a few hours of dressing it, cucumbers start to soften and release water if they sit too long.
  • If you want to prep ahead, keep the dressing separate and toss everything together just before serving.
03 -
  • Use a mandoline to slice the cucumbers paper-thin for an even more delicate texture and faster marinating time.
  • Chill your serving bowl in the freezer for ten minutes before assembling the salad, it keeps everything extra cold and crisp.
  • Taste the dressing before adding it to the salad, you want a balance that makes your mouth water, not pucker or taste flat.
  • If your cucumbers are not perfectly fresh, soaking the slices in ice water for ten minutes before salting can help revive their crunch.
Return