Refreshing Crunchy Cucumber Salad

I used to think cucumber salad was just something that came with takeout until a neighbor handed me a bowl at a backyard potluck. It was ice-cold, crunchy, and so bright it woke up my taste buds before I even swallowed. She told me she made it that morning, let it sit in the fridge, and brought it over in a mason jar. I went home that night and sliced cucumbers until my fingers were wrinkly.

The first time I made this for a summer dinner, I doubled the batch because I was feeding eight people. Halfway through slicing, I realized I had no idea if cucumbers were supposed to be watery or if mine were just extra juicy. I salted them like the recipe said, and when I came back ten minutes later, there was a puddle in the colander. It worked. Everyone went back for seconds, and one friend asked if I used a secret ingredient. I said yes, but it was just time and a little bit of salt.

Ingredients

• English cucumbers or Persian cucumbers: English cucumbers have thinner skins and fewer seeds, so you dont have to peel them, and Persian cucumbers are even crunchier and sweeter if you can find them.
• Red onion: Slice it as thin as you can because thick onion will overpower the cucumbers, and if you soak the slices in cold water for five minutes, theyll lose some of their bite.
• Fresh dill or mint: Dill gives it that classic pickled vibe, and mint makes it feel lighter and almost summery, so pick whichever mood youre in.
• Rice vinegar: Its milder than white vinegar and a little sweeter, which keeps the dressing from tasting too sharp or harsh.
• Olive oil or toasted sesame oil: Olive oil keeps it classic and light, but sesame oil turns this into something you could serve next to dumplings or fried rice.
• Sugar or honey: Just a teaspoon balances the vinegar and makes the whole thing taste rounded instead of one-note sour.
• Kosher salt and black pepper: Salt pulls water out of the cucumbers so they stay crunchy instead of turning into a soggy mess, and black pepper adds a tiny bit of heat.
• Optional add-ins: Carrot, cherry tomatoes, jicama, and watermelon radish all add color and crunch, and toasted sesame seeds or almonds make it feel a little more special.

Instructions

Prep the cucumbers:

Wash them well, pat them dry, and if theyre seedy in the middle, slice them lengthwise and scoop out the centers with a spoon. Then slice them into thin rounds, about the thickness of a coin.

Salt and drain:

Put the slices in a colander, sprinkle them with a pinch of salt, and toss them gently with your hands. Let them sit for ten minutes so the salt pulls out the extra water that would otherwise make your salad watery.

Rinse and dry:

Rinse the cucumbers under cold water to wash off the surface salt, then shake them out and pat them dry with a towel. They should feel firm and dry, not slippery.

Whisk the dressing:

In a small bowl, whisk together the vinegar, oil, sugar, remaining salt, and pepper until the sugar dissolves and everything looks smooth. Taste it and adjust if you want it sweeter or tangier.

Toss everything together:

In a big bowl, combine the cucumbers, onion, herbs, and any extras youre using. Pour the dressing over the top and toss gently until every slice is coated.

Chill and serve:

Cover the bowl and put it in the fridge for at least twenty minutes so the flavors can soak in and the salad gets really cold. Garnish with extra herbs or seeds right before you serve it.

Save to Pinterest

I made this salad on a night when it was too hot to turn on the stove, and I needed something that felt like dinner without any effort. I ate it straight out of the bowl standing in front of the open fridge, and it tasted like the best decision Id made all week. My partner came home, saw the empty bowl, and asked if there was more. There wasnt, but I made it again the next day and we ate it on the porch with cold noodles and didnt talk much because we were too busy crunching.

How to Make It Even Crunchier

If you want maximum crunch, add jicama or watermelon radish because they stay firm no matter how long they sit in the dressing. I also started using a mandoline to slice the cucumbers paper-thin, and it made the texture so much better because every piece was the same thickness and they all absorbed the dressing evenly. Just watch your fingers because mandolines are fast and unforgiving.

What to Serve It With

This salad is the perfect side for anything rich or spicy because it cools everything down and cleanses your palate between bites. Ive served it with grilled chicken, fish tacos, spicy noodles, and even alongside pizza when I needed something green on the table. It also works as a topping for rice bowls or tucked into pita with hummus, and it never feels out of place.

Storage and Leftovers

This salad is best the day you make it, but if you have leftovers, store them in an airtight container in the fridge for up to twenty-four hours. Before you serve it again, drain off any liquid that has pooled at the bottom and give it a quick toss. The cucumbers will be softer, but theyll still taste good, just not as snappy.

• If youre making it ahead, keep the cucumbers and dressing in separate containers and combine them right before serving.
• You can swap lime juice for vinegar and sesame oil for olive oil to give it a more Asian-inspired flavor.
• Toasted sesame seeds or chopped almonds add a nice nutty crunch and make the salad look more finished.

Save to Pinterest

This salad has become my go-to whenever I need something fast, fresh, and foolproof, and it never lets me down. I hope it becomes that dish for you too, the one you make without thinking because you know itll always turn out right.

Frequently Asked Recipe Questions

→ How long should I let the cucumbers drain?

Sprinkle salted cucumbers sit in a colander for 10 minutes. This step removes excess water so the cucumbers stay crisp and absorb the dressing better without becoming watery.

→ Can I make this ahead of time?

Yes, but enjoy within 24 hours for best texture. The cucumbers maintain their crunch for several hours after dressing. If storing longer, drain excess liquid before serving.

→ What herbs work best in this salad?

Fresh dill provides classic flavor, but fresh mint, basil, or cilantro work beautifully too. Use about 2 tablespoons chopped herbs plus extra for garnish.

→ Do I need to peel English cucumbers?

No need—English cucumber skin is thin, tender, and adds nice color. Just wash and slice. For other varieties with thicker skin, peeling is optional.

→ Can I substitute the vinegar?

Absolutely. Apple cider vinegar, white wine vinegar, or fresh lime juice all work well. Each brings a slightly different brightness to the dressing.

→ What adds extra crunch to this salad?

Jicama, watermelon radish, or julienned carrots provide additional crisp texture. Toasted sesame seeds or chopped almonds add satisfying crunch as a topping.