Go Back

Crisp Cucumber Salad

This cucumber salad features thinly sliced cucumbers tossed in a tangy vinegar dressing, creating a refreshing dish with a satisfying crunch. The simple preparation highlights the crisp texture of the cucumbers and the bright zing of the seasoned dressing, resulting in a visually appealing and palate-cleansing side.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Global
Calories: 50
Ingredients Equipment Method

Ingredients
  

  • 2 large cucumbers firm, lightly waxed, peeled if thick-skinned
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 1 teaspoon sugar granulated or honey
  • 1/2 teaspoon salt sea salt or table salt
  • 1/4 teaspoon red pepper flakes optional, for heat
  • 2 tablespoons fresh dill or cilantro chopped, optional

Equipment

  • Knife
  • Cutting board
  • Mixing bowl
  • Spoon or tongs

Method
 

  1. Use a sharp knife to slice off the ends of the cucumbers, then peel if the skin is thick or waxed. Thinly slice the cucumbers lengthwise, creating delicate, crisp rounds or strips.
  2. Transfer the cucumber slices into a clean mixing bowl, spreading them evenly so they’re ready for dressing.
  3. In a small bowl, whisk together the rice vinegar, sugar, salt, and red pepper flakes until the sugar dissolves completely, releasing a fragrant, tangy aroma.
  4. Pour the dressing over the cucumber slices, then gently toss everything together with a spoon or tongs, ensuring each slice is evenly coated and glistening with the bright, tangy dressing.
  5. Sprinkle the chopped dill or cilantro over the salad, then give it a final gentle toss to distribute the herbs throughout, adding a herbal freshness.
  6. Serve immediately for maximum crunch and freshness, or refrigerate for up to 2 hours if preparing ahead. The salad will remain crisp and flavorful, perfect as a refreshing side dish.