Refreshing Crunchy Cucumber Salad (Printable)

Crisp cucumbers and red onion in bright vinegar dressing with fresh dill. A refreshing, tangy dish ready in 20 minutes.

# Ingredient List:

→ Vegetables

01 - 1 pound 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 additional for garnish
07 - 1 tablespoon fresh mint (optional alternative)

→ 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 - 0.5 teaspoon kosher salt, divided
12 - 0.25 teaspoon freshly ground black pepper

→ Toppings

13 - 2 tablespoons toasted sesame seeds or chopped almonds (optional)

# How to Prepare:

01 - Wash cucumbers and pat dry thoroughly. If desired, cut each cucumber in half lengthwise and scoop out seeds with a spoon. Slice into 1/8-inch thick 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 moisture.
03 - Rinse cucumbers under cold running 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 emulsified.
05 - In a large mixing bowl, combine drained cucumbers, red onion, chopped dill, and any optional ingredients such as carrot, cherry tomatoes, jicama, radish, nuts, or seeds.
06 - Pour dressing over the cucumber mixture and toss gently until evenly coated. Taste and adjust seasoning as needed.
07 - Cover and refrigerate for at least 20 minutes to allow flavors to meld and the salad to chill thoroughly. For optimal crunch, serve within 2 hours of preparation.
08 - Transfer salad 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 presentation.

# Expert Advice:

01 -
  • It takes almost no effort but tastes like you planned it all week, bright and clean on the tongue.
  • The crunch stays honest and satisfying, especially if you serve it within the first couple of hours.
  • You can toss in whatever extra vegetables are hiding in your crisper drawer without a second thought.
  • It cools down spicy mains and cuts through rich, oily dishes like a knife through butter.
02 -
  • Salting the cucumbers first is not optional if you want a crisp salad that doesn't turn into soup after an hour.
  • If you skip rinsing after salting, the cucumbers will taste aggressively salty and throw off the whole balance of the dressing.
  • This salad is best eaten the day you make it because cucumbers soften and weep if they sit in dressing too long, so plan accordingly.
03 -
  • Use a mandoline slicer if you have one so every cucumber round is the same thin thickness and the salad looks polished and professional.
  • Toast your sesame seeds or almonds in a dry skillet for a minute until they smell nutty and golden, because the extra flavor is worth the tiny effort.
  • Taste the dressing before you pour it over the cucumbers and adjust the sugar or vinegar to match your mood, because some days you want it sharper and some days you want it sweeter.
Go Back