Refreshing Crunchy Cucumber Salad (Printable Version)

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

# 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 cherry tomatoes, halved (optional)
05 - Thinly sliced jicama or watermelon radish (optional)

→ Herbs

06 - 2 tablespoons fresh dill, chopped, plus more for garnish
07 - 1 tablespoon fresh mint (optional alternative)

→ Dressing

08 - 2 tablespoons rice vinegar or apple cider vinegar
09 - 1 tablespoon extra-virgin olive oil or toasted sesame oil
10 - 1 teaspoon granulated sugar or honey
11 - ½ teaspoon kosher salt, plus more to taste
12 - ¼ teaspoon freshly ground black pepper

→ Toppings

13 - 2 tablespoons toasted sesame seeds or chopped almonds (optional)

# How To Make:

01 - Wash and pat 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 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.

# Cooking Tips:

01 -
  • It takes twenty minutes of actual work and tastes like you spent an hour fussing over details.
  • The vinegar dressing is bright enough to wake up your taste buds without overwhelming them.
  • You can make it in the morning and pull it from the fridge when guests arrive, still perfectly crisp.
  • Every ingredient is easy to find, and you probably have half of them already.
02 -
  • Do not skip the salting step or your cucumbers will release water into the dressing and turn the whole bowl into a watery mess within an hour.
  • Slice the onions as thin as humanly possible because thick pieces will taste harsh and ruin the balance of the salad.
  • This salad is best eaten the same day you make it because cucumbers lose their snap after sitting in acid overnight.
03 -
  • Use a mandoline to slice the cucumbers paper-thin for an even more delicate texture that almost melts on your tongue.
  • Toast your sesame seeds in a dry skillet for two minutes before adding them to the salad, and the nutty aroma will make the whole dish smell incredible.
  • If your cucumbers taste bitter, it is usually the skin, so peel them halfway in stripes for a little color without the bitterness.
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