Refreshing Crunchy Cucumber Salad (Printable)

Thinly sliced cucumbers with red onion and herbs in a tangy vinegar dressing. Crisp, refreshing, and ready in 50 minutes.

# Ingredient list:

→ Vegetables

01 - 1 pound English cucumbers or 3 Persian cucumbers, thinly sliced
02 - ½ medium red onion, very thinly sliced
03 - 1 small carrot, julienned (optional)
04 - ½ cup cherry tomatoes, halved (optional)
05 - Jicama or watermelon radish, thinly sliced (optional)

→ Herbs

06 - 2 tablespoons fresh dill, chopped, plus more for garnish
07 - 1 tablespoon fresh mint, chopped (alternative to dill)

→ Dressing

08 - 2 tablespoons rice vinegar or apple cider vinegar
09 - 1 tablespoon extra-virgin olive oil or toasted sesame oil
10 - 1 teaspoon granulated sugar or honey
11 - ½ teaspoon kosher salt, plus additional to taste
12 - ¼ teaspoon freshly ground black pepper

→ Toppings

13 - 2 tablespoons toasted sesame seeds or chopped almonds (optional)

# How to Make It:

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 Suggestions:

01 -
  • It takes almost no effort but tastes like you actually planned something refreshing and intentional.
  • The cucumbers stay crunchy if you salt them first, which I learned after one too many watery bowls.
  • You can toss in whatever crunchy vegetables are lingering in your crisper drawer and it still works.
  • It cools you down instantly on a hot day and pairs with almost anything you grill or fry.
02 -
  • Skipping the salting step will leave you with a puddle of cucumber water at the bottom of the bowl, which I learned the hard way at a potluck.
  • If you dress this salad too far in advance, the cucumbers will lose their snap and turn limp, so wait until closer to serving time if you can.
  • Thinly sliced onion is key, thick chunks will make every bite taste like onion and nothing else.
03 -
  • Use a mandoline if you have one, it makes slicing the cucumbers paper-thin and perfectly even in seconds.
  • Taste your dressing before you add it to the salad so you can adjust the sweetness, salt, or acidity to your liking.
  • If you're making this for a crowd, double the recipe but keep the dressing on the side until just before serving so nothing gets soggy.
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