Here’s a quick and refreshing Cucumber Salad recipe—crisp, tangy, and perfect as a side dish for any meal.
Ingredients (Serves 4)
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2 large cucumbers, thinly sliced (peeled if desired)
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1/2 small red onion, thinly sliced
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2–3 tbsp rice vinegar (or white vinegar)
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1 tsp sugar (or honey for a natural sweetener)
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1/4 tsp salt (adjust to taste)
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1/4 tsp black pepper
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Optional: 1–2 tsp fresh dill or parsley, chopped
Instructions
1. Prepare Vegetables
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Slice cucumbers and onion thinly.
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Place in a colander, sprinkle with a pinch of salt, and let sit 10 minutes to remove excess water.
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Pat dry with a paper towel.
2. Make Dressing
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In a small bowl, whisk together vinegar, sugar, salt, and pepper until sugar dissolves.
3. Combine
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Toss cucumbers and onions with the dressing.
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Add fresh dill or parsley if using.
4. Chill
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Refrigerate for at least 15–20 minutes before serving to allow flavors to meld.
5. Serve
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Serve chilled as a side with grilled meats, sandwiches, or as a light snack.
Tips
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For extra crunch, add sliced radishes or celery.
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For a creamy version, stir in 2–3 tbsp sour cream or Greek yogurt.
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Can be made a few hours in advance—it tastes even better as it sits.
If you want, I can also give a “sweet and tangy Asian-style cucumber salad” version with sesame oil and soy sauce—it’s zesty and refreshing.