Refreshing Crunchy Cucumber Salad (Printer-friendly)

Crisp cucumbers with red onion and herbs in a tangy vinegar dressing that gets better after chilling.

# What You'll Need:

→ Vegetables

01 - 1 lb 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)

# Directions:

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 including 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 texture, 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 instantly on a hot afternoon without weighing you down like creamy sides do.
  • The crunch stays intact even after chilling, so every bite feels as fresh as the first.
  • You can toss it together in less time than it takes to preheat an oven.
  • It works with almost any main dish, from grilled chicken to spicy curry, and never clashes.
02 -
  • Skipping the salting step leaves you with a watery puddle at the bottom of the bowl after chilling, and nobody wants a diluted dressing.
  • If you slice the onion too thick, it will taste sharp and crunchy in a way that competes with the cucumbers instead of supporting them.
  • Using regular white vinegar instead of rice vinegar makes the dressing taste harsher and less balanced, especially if you forget to add enough sugar.
03 -
  • Use a mandoline to get perfectly even slices that look professional and ensure every bite has the same texture.
  • If your cucumbers taste bitter, it's usually the skin or the ends, so peel them or trim off the tips before slicing.
  • Chill your serving bowl in the fridge for ten minutes before plating so the salad stays cold longer at the table.
  • Add a handful of thinly sliced radishes or jicama right before serving for extra crunch and a pop of color that makes the whole dish look more vibrant.
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