Save Last July, my kitchen had zero airflow and I was desperate for something that didn't require turning on the stove. A friend dropped by with a container of cucumber salad she'd grabbed from a corner deli, and that cold crunchy snap saved me from a heat-induced meltdown. I've been playing with my version ever since, tweaking the balance until the dressing feels like it barely kisses the vegetables instead of drowning them.
My roommate walked in while I was salting the cucumbers and asked if I'd messed up a recipe. Ten minutes later, when she tasted the finished salad, she understood why that annoying extra step matters. Now she texts me whenever she makes it, asking if she can skip the salt, and I always type back a gentle but firm no.
Ingredients
- English or Persian cucumbers: These have thinner skins and fewer seeds than regular cucumbers, making them perfect for salads that stay crisp
- Red onion: Very thin slices are key here—use a mandoline if you have one, or take your time with a sharp knife
- Fresh dill or mint: Dill gives a classic bright flavor, while mint leans more refreshing
- Rice vinegar: Milder than white vinegar and lets the cucumber flavor shine through
- Toasted sesame seeds: Optional but worth it for that nutty finish that makes everything feel intentional
Instructions
- Salt and drain the cucumbers:
- Toss the sliced cucumbers with salt in a colander and let them sit for 10 minutes while you prep everything else. This simple step draws out excess water so your dressing stays flavorful instead of watery.
- Whisk together the dressing:
- Combine the rice vinegar, olive oil, sugar or honey, salt, and pepper in a small bowl until the sugar dissolves completely. The mixture should look silky and emulsified.
- Combine everything:
- Add the drained cucumbers, onion, herbs, and any extras to a large bowl. Pour the dressing over the top and fold gently until every piece is lightly coated.
- Let it chill:
- Refrigerate for at least 20 minutes so the vegetables absorb the dressing and the whole thing gets cold. This resting period is where the magic happens.
Save I brought this to a potluck last summer and watched it disappear before anyone touched the elaborate pasta dish someone had spent hours on. Sometimes the simplest things win.
Making It Your Own
Swap in toasted sesame oil instead of olive oil if you want an Asian-inspired version. Lime juice works beautifully in place of rice vinegar when you're craving something brighter. Sometimes I'll add thinly sliced jicama or watermelon radish for extra color and a serious crunch upgrade.
What to Serve It With
This salad is the ultimate sidekick for grilled meats, fish tacos, or spicy noodle dishes. It cuts through rich flavors like nothing else. I've also eaten it straight from the container standing in front of the refrigerator at midnight, not that I'm recommending that particular approach.
Timing Matters
This salad is best enjoyed the day it's made, while the cucumbers still have that satisfying snap. If you need to make it ahead, keep the dressing separate and toss everything together just before serving. The texture difference is night and day.
- Plan to serve within two hours of dressing for optimal crunch
- Leftovers will keep for 24 hours but expect some softening
- Drain any excess liquid before serving leftovers
Save There's something deeply satisfying about a dish that requires almost no heat but delivers maximum refreshment. This salad is proof that simple ingredients, treated right, can feel like a revelation.
Recipe FAQs
- → Can I prepare this dish ahead of time?
For the best crunch, it's recommended to serve this dish within 2 hours of preparation. Cucumbers tend to soften over time when sitting in the dressing. If you need to prepare ahead, you can slice the vegetables and make the dressing separately, then combine just before serving.
- → What type of cucumbers work best?
English or Persian cucumbers are ideal due to their thinner skins and fewer seeds, which results in a better texture. If using regular slicing cucumbers, you might want to peel them and scoop out the seeds first.
- → Can I use a different vinegar?
Absolutely! Rice vinegar provides a mild, slightly sweet tang. Apple cider vinegar is a great alternative for a similar profile. For a bolder flavor, you could try white wine vinegar, but taste and adjust sweetness as needed.
- → How can I customize the flavors?
Feel free to experiment with herbs like fresh mint or cilantro. For an Asian twist, use toasted sesame oil in the dressing and garnish with toasted sesame seeds. Adding a pinch of red pepper flakes can introduce a subtle heat.
- → What can I serve this with?
This crisp side dish pairs wonderfully with a variety of meals. It's excellent alongside grilled chicken or fish, complements rich main courses, or acts as a refreshing counterpoint to spicy noodle dishes and tacos.
- → Why do you salt the cucumbers?
Salting the cucumbers helps draw out excess water, which prevents the salad from becoming watery and keeps the cucumbers crisp. It's a key step for achieving that desired crunchy texture.