Crunchy Cucumber Salad (Print Version)

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

# What You'll Need:

→ Vegetables

01 - 2 large English cucumbers or 3 Persian cucumbers, thinly sliced (about 1 lb)
02 - ½ medium red onion, very thinly sliced
03 - 1 small carrot, julienned (optional)
04 - ½ cup cherry tomatoes, halved (optional)
05 - Thinly sliced jicama or watermelon radish for extra crunch (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, divided, plus more 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 cucumbers 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 well combined.
05 - In a large mixing bowl, combine 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 salad mixture and toss gently until all ingredients 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 chill. For optimal crunch, 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 added crunch and visual appeal.

# Expert Tips:

01 -
  • It tastes like the crispest, coldest bite on a sticky afternoon when nothing heavy will do.
  • You can make it with what's already in the crisper drawer and a bottle of vinegar.
  • The dressing is so bright it wakes up everything on the plate.
  • It's ready in less than an hour, and most of that time is just waiting.
02 -
  • Salting the cucumbers first is not optional, skip it and you'll have a watery mess at the bottom of the bowl within minutes.
  • This salad tastes best the day you make it, cucumbers go limp and weepy if they sit in dressing overnight.
  • Use a mandoline if you have one, it makes slicing cucumbers paper thin and perfectly even without the knife skills or the time.
03 -
  • If your cucumbers are waxy, peel them in stripes so you get some skin for color but not so much that it tastes bitter.
  • Toast your sesame seeds in a dry skillet for 30 seconds before adding them, it brings out a nutty flavor that makes the whole salad smell incredible.
  • Taste the dressing before you toss it with the cucumbers, it should be a little too sharp on its own because the vegetables will mellow it.
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