Refreshing Crunchy Cucumber Salad (Printable)

Crisp cucumbers with red onion and herbs in tangy vinegar dressing for a refreshing, light 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)

# 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 takes less than half an hour of actual work and tastes like you spent all afternoon in the kitchen.
  • The cucumbers stay crisp and refreshing even after theyve soaked up all that tangy dressing.
  • You can toss in whatever crunchy vegetables or herbs you have on hand and it still turns out perfect.
  • Its light enough to eat on the hottest days but flavorful enough to serve at a dinner party without apologizing.
02 -
  • Salting the cucumbers is not optional unless you enjoy watery, flavorless salad that tastes like regret.
  • Use a mandoline if you have one, but guard your knuckles because Ive seen too many people get overconfident and lose a fingertip.
  • Dont dress the salad more than two hours before serving or the cucumbers will go limp and sad.
  • If your red onion tastes too sharp, soak the slices in cold water for five minutes before adding them.
03 -
  • Taste the dressing before you pour it on because its easier to fix when its still in the bowl.
  • If you want extra crunch, add the sesame seeds or nuts right before serving so they dont get soggy.
  • Use a vegetable peeler to make cucumber ribbons instead of slices for a fancier presentation that takes zero extra skill.
  • Let the salad sit in the fridge while you cook the rest of dinner, it gets better as it chills and gives you one less thing to worry about at the last minute.
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