Refreshing Crunchy Cucumber Salad (Printable)

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

# What Goes In:

→ 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 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)

# How to Make It:

01 - Wash 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 extract excess water.
03 - After 10 minutes, rinse cucumbers under cold running water to remove surface salt. Shake off excess water and pat dry thoroughly 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 desired optional additions including carrot, cherry tomatoes, jicama, radish, nuts, or seeds.
06 - Pour dressing over the vegetable 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 reach optimal temperature. For best textural results, serve within 2 hours.
08 - Transfer to a serving platter or bowl. Garnish with additional fresh dill or mint and a sprinkle of sesame seeds or nuts for enhanced crunch and visual appeal.

# Expert Tips:

01 -
  • It takes almost no actual cooking, just a little chopping and patience while it chills.
  • The vinegar brightens everything without overpowering, and you can taste each vegetable clearly.
  • It stays crunchy if you eat it within a few hours, which is rare for a dressed salad.
  • You can adjust the sweetness, tang, or crunch with whatever you have on hand.
02 -
  • Salting the cucumbers first is not optional if you want to avoid a watery, diluted dressing at the bottom of the bowl.
  • Slice the red onion as thin as possible, thick pieces will dominate every bite and taste too sharp.
  • Serve this salad within a few hours of dressing it, cucumbers soften quickly once they sit in liquid.
03 -
  • Use a mandoline to get perfectly thin, even slices that look professional and dress more evenly.
  • Taste the dressing before adding it to the salad, it should be slightly more intense than you want the final dish to be since the vegetables will dilute it.
  • If you like a little heat, add a pinch of red pepper flakes or a thinly sliced fresh chili to the dressing.
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