Refreshing Crunchy Cucumber Salad (Printable)

Crisp cucumbers, red onion, and fresh herbs in tangy vinegar dressing for refreshing crunch.

# Components:

→ Vegetables

01 - 1 lb English cucumbers or Persian cucumbers, thinly sliced
02 - 0.5 medium red onion, very thinly sliced
03 - 1 small carrot, julienned (optional)
04 - 0.5 cup cherry tomatoes, halved (optional)
05 - Jicama or watermelon radish, thinly sliced (optional)

→ Herbs

06 - 2 tablespoons fresh dill, chopped, plus more for garnish

→ Dressing

07 - 2 tablespoons rice vinegar
08 - 1 tablespoon extra-virgin olive oil
09 - 1 teaspoon granulated sugar
10 - 0.5 teaspoon kosher salt, plus more to taste
11 - 0.25 teaspoon freshly ground black pepper

→ Toppings

12 - 2 tablespoons toasted sesame seeds or chopped almonds (optional)

# Steps:

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 0.25 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, remaining 0.25 teaspoon salt, and black pepper until smooth.
05 - In a large mixing bowl, add drained cucumbers, red onion, chopped dill, 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 and a sprinkle of sesame seeds or nuts for added crunch and visual appeal.

# Expert Advice:

01 -
  • It comes together in minutes and tastes better the longer it sits in the fridge, giving you time to do absolutely nothing.
  • The crunch is so satisfying it makes you forget youre eating vegetables.
  • Every ingredient is flexible, so you can raid your crisper drawer and still end up with something delicious.
  • Its one of those rare dishes that works as a side, a snack, or even a light lunch on its own.
02 -
  • Salting the cucumbers is not optional, skip it and youll end up with a watery mess that dilutes the dressing into nothing.
  • Slice the onion paper thin or it will dominate every bite and make the whole salad taste like onion soup.
  • Serve this within a few hours of making it because cucumbers get limp and sad if they sit in dressing overnight.
03 -
  • Toast your sesame seeds in a dry pan for thirty seconds before sprinkling them on top, the difference in flavor is worth the extra step.
  • If your cucumbers taste bitter, peel them halfway in stripes so you get some skin for color but less of the compounds that cause bitterness.
  • Add a tiny splash of fish sauce to the dressing if youre feeling adventurous, it adds depth without tasting fishy at all.
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