Crunchy Cucumber Salad (Printable)

Crisp cucumbers with red onion and herbs in tangy vinegar dressing for a cool, refreshing bite.

# Ingredient List:

→ 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 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 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 cools you down faster than anything else on a hot day, and you can make it with almost no effort.
  • The crunch stays sharp if you serve it within a couple hours, and every bite tastes clean and bright.
  • You can toss in whatever vegetables or herbs you have on hand without worrying about precision.
02 -
  • Do not skip the salting step or your cucumbers will release water into the dressing and dilute all the flavor.
  • Slice the onion as thin as possible because thick pieces will dominate every bite and overpower the delicate cucumber.
  • Serve this salad within a few hours of making it because cucumbers soften quickly once dressed and lose their satisfying crunch.
03 -
  • Use a mandoline to slice the cucumbers paper thin for a restaurant quality texture and faster prep.
  • Soak the red onion slices in ice water for five minutes before adding them to mellow the sharpness without losing the crunch.
  • Add the dressing in two stages, half when you toss and half right before serving, so the cucumbers stay coated without getting soggy.
Return