Refreshing Crunchy Cucumber Salad (Printable View)

Thinly sliced cucumbers and herbs in a bright vinegar dressing—crisp, tangy, and perfectly refreshing.

# What You'll 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 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 Tips:

01 -
  • It comes together in less time than it takes to scroll through your phone, but tastes like you put real thought into it.
  • The cucumbers stay crunchy and refreshing even after they sit in the dressing, especially if you salt them first like youre supposed to.
  • You can toss in whatever crunchy vegetables you have lying around and it still works perfectly.
  • It pairs with almost anything, from grilled chicken to spicy noodles, and never feels heavy or boring.
02 -
  • If you skip the salting step, your cucumbers will release water into the dressing and turn the whole thing into a watery mess within an hour.
  • Slice the red onion as thin as humanly possible, because thick slices taste too sharp and can take over the whole salad.
  • This salad is best the day you make it; if it sits too long in the dressing, the cucumbers lose their snap and get limp.
03 -
  • Use a mandoline if you have one, it makes slicing the cucumbers and onions paper thin and perfectly even, which makes the salad look and taste better.
  • Taste the dressing before you pour it on and adjust it to your liking, because once its mixed in, its harder to fix if its too sweet, too salty, or too tangy.
  • If you want the onion to be a little milder, soak the slices in cold water for five minutes before adding them to the salad, then drain and pat dry.
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