Refreshing Crunchy Cucumber Salad (Printable)

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

# What You’ll Need:

→ Vegetables

01 - 2 large English cucumbers or 3 Persian cucumbers, thinly sliced into 1/8-inch rounds
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 (optional)

→ Herbs

06 - 2 tablespoons chopped fresh dill or 1 tablespoon fresh mint, plus additional 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, divided
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. 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 - 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 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 additional dill or mint and a sprinkle of sesame seeds or nuts for added crunch and visual appeal.

# Expert Tips:

01 -
  • It turns out crisp and light every single time, even when the summer heat makes you want nothing heavy on your plate.
  • You can toss it together in under half an hour, then let the fridge do the rest of the work while you handle everything else.
  • The bright vinegar dressing wakes up your taste buds without overpowering the natural sweetness of the cucumbers.
  • Its endlessly flexible, so you can swap herbs, add crunch with nuts or radishes, or adjust the tang to suit your mood.
02 -
  • Salting the cucumbers before dressing them is not optional if you want a crisp salad instead of a watery mess.
  • This salad tastes best the day you make it because cucumbers soften and release water the longer they sit in the dressing.
  • If you have leftovers, drain off any excess liquid before serving again so it does not taste diluted.
03 -
  • Use a mandoline if you have one so every cucumber slice is the same thickness and everything marinates evenly.
  • Taste the dressing before you pour it over the salad so you can adjust the sweetness, salt, or tang while its still easy to fix.
  • If your cucumbers are especially watery, let them drain for fifteen minutes instead of ten and press them gently with paper towels before dressing.
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