Refreshing Crunchy Cucumber Salad (Printable)

Crisp cucumbers and red onion in a tangy vinegar dressing with fresh herbs.

# What You Need:

→ Vegetables

01 - 2 large English cucumbers or 3 Persian cucumbers, thinly sliced
02 - 0.5 medium red onion, very thinly sliced
03 - 1 small carrot, julienned (optional)
04 - 0.5 cup halved cherry tomatoes (optional)
05 - Thinly sliced jicama or watermelon radish (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 - 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)

# How-To 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 or honey, remaining 0.25 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 comes together faster than most side dishes and tastes better after sitting in the fridge for half an hour.
  • The crunch stays intact if you serve it within a few hours, making every bite feel crisp and intentional.
  • You can toss in whatever herbs or vegetables you have on hand without worrying about precision.
  • It pairs with nearly everything, from grilled chicken to spicy noodles, without competing for attention.
02 -
  • Salting the cucumbers is not optional—it's the only way to prevent a watery salad that tastes diluted instead of bright.
  • Slice the red onion as thin as possible or soak it in cold water for five minutes to tame the sharpness.
  • Serve this salad within a few hours of dressing it; cucumbers soften overnight and lose their snap.
  • If you have leftovers, drain off the excess liquid before serving again to keep the texture from getting soggy.
03 -
  • Use a mandoline to slice the cucumbers paper-thin for a more elegant presentation and faster marinating.
  • If the red onion tastes too sharp, soak the slices in ice water for five minutes before adding them to the salad.
  • Chill your serving bowl in the freezer for ten minutes before plating to keep the salad cold longer at the table.
  • Taste the dressing before adding it to the salad and adjust the sweetness or acidity to match what you're serving it with.
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