Refreshing Crunchy Cucumber Salad (Printable)

Thinly sliced cucumbers and red onion in a bright vinegar dressing. Crisp, tangy, and lightly sweet in every bite.

# What You Need:

→ Vegetables

01 - 1 pound English cucumbers or 3 Persian cucumbers, thinly sliced
02 - 1/2 medium red onion, very thinly sliced
03 - 1 small carrot, julienned (optional)
04 - 1/2 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 - 1/2 teaspoon kosher salt, plus more to taste
11 - 1/4 teaspoon freshly ground black pepper

→ Toppings

12 - 2 tablespoons toasted sesame seeds or chopped almonds (optional)

# How-To Steps:

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 1/4 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 1/4 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 Suggestions:

01 -
  • It comes together in twenty minutes and needs zero cooking, just some chopping and a quick chill.
  • The vinegar dressing stays bright and tangy without feeling heavy or oily.
  • You can toss in whatever crunchy vegetables you have on hand and it still tastes crisp and refreshing.
  • Leftovers keep their snap for hours, making it perfect for packed lunches or picnics.
02 -
  • Don't skip the salting step or your salad will turn into a watery mess after an hour in the fridge.
  • Rinse the cucumbers well after draining or they'll taste too salty and throw off the balance of the dressing.
  • Taste the dressing before tossing and adjust the sugar or vinegar to match your preference, especially if you're using a sharper vinegar like apple cider.
03 -
  • Use a mandoline to slice the cucumbers paper thin and uniform so they soak up the dressing evenly.
  • If your cucumbers are extra watery, let them drain for fifteen minutes instead of ten and press them gently with a towel before tossing.
  • Toast your sesame seeds or almonds in a dry skillet for a minute before sprinkling them on top, it wakes up their flavor and adds a nutty aroma.
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