Refreshing Crunchy Cucumber Salad (Printable)

Crisp cucumbers and red onion in a bright vinegar dressing, chilled for refreshing tangy crunch.

# What You Need:

→ Vegetables

01 - 2 large English cucumbers or 3 Persian cucumbers, thinly sliced (about 1 pound)
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 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 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 takes twenty minutes from cutting board to table, then gets even better as it chills.
  • Every ingredient stays light and bright, no heaviness, just clean flavors that wake up your palate.
  • You can toss in whatever crunchy vegetables are hiding in your crisper and it still works.
02 -
  • Do not skip the salting step, the cucumbers will release water into the dressing and turn the whole thing into soup.
  • If you let this sit longer than two hours, the cucumbers start to soften and lose their snap.
  • Use a mandoline if you have one, it makes slicing faster and keeps every piece the same thickness so they all taste balanced.
03 -
  • Taste the dressing before you pour it, it should be tangy and just slightly sweet, you can always add more vinegar or sugar after tossing.
  • If your cucumbers are watery even after salting, lay them out on paper towels and press gently before adding them to the bowl.
  • Make the dressing in a jar with a lid so you can shake it instead of whisking, it emulsifies faster and you can store any extra in the fridge.
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