Refreshing Crunchy Cucumber Salad (Printable)

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

# 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 for extra crunch (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)

# Directions:

01 - Wash cucumbers and pat dry thoroughly. 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 running 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 well combined and smooth.
05 - In a large mixing bowl, add drained cucumbers, red onion, chopped dill or mint, and any optional additions such as carrot, cherry tomatoes, jicama, radish, nuts, or seeds.
06 - Pour dressing over the mixture and toss gently until all components are evenly coated. Taste and adjust seasoning as needed.
07 - Cover and refrigerate for at least 20 minutes to allow flavors to meld and cucumbers to become thoroughly chilled. For optimal crispness, serve within 2 hours.
08 - Transfer salad to a serving platter or bowl. Garnish with additional fresh dill or mint and a sprinkle of sesame seeds or nuts for added texture and visual appeal.

# Expert Advice:

01 -
  • It rescues you on sweltering days when turning on the oven feels impossible.
  • The crunch stays alive even after chilling, which means every bite feels just as satisfying as the first.
  • You can toss in whatever vegetables are lingering in your crisper drawer and it still tastes intentional.
  • The dressing is so simple you'll memorize it after making it twice.
02 -
  • Salting the cucumbers is not optional if you want a salad that stays crisp and doesn't turn into soup after an hour.
  • Slicing the onion as thin as possible makes all the difference between sharp and mellow, so use a mandoline if you have one.
  • Don't dress the salad more than two hours before serving, or the cucumbers will soften and lose their satisfying snap.
03 -
  • Use a mandoline to slice the cucumbers and onions uniformly, which makes the salad look and taste more professional.
  • Taste the dressing before adding it to the salad, adjusting the sweetness or acidity to match your preference.
  • If you want extra crunch, add the sesame seeds or nuts right before serving so they don't soften in the dressing.
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