cucumber salad

🥒 Cucumber Salad (Classic & Refreshing)

Thinly sliced cucumbers are tossed in a tangy-sweet dressing with onions and fresh herbs. Serve it chilled for a cool, crunchy contrast to grilled meats, spicy dishes, or summer meals.

🧾 Ingredients (Serves 4)

• 2 large English cucumbers (or 4–5 Persian cucumbers), thinly sliced

• ½ small red onion, very thinly sliced

• 2 tbsp rice vinegar (or white vinegar or apple cider vinegar)

• 1 tbsp olive oil or sesame oil

• 1 tsp sugar (adjust to taste)

• ½ tsp salt

• Freshly ground black pepper, to taste

• Optional: 1 tbsp fresh dill or chopped parsley

• Optional: ½ tsp chili flakes or sliced fresh chili (for heat)

• Optional: 1 tsp soy sauce or a dash of fish sauce (for an Asian twist)

🔪 Instructions

1. Prep the Cucumbers

   • Thinly slice cucumbers (a mandoline works well for uniform slices).

   • If using standard cucumbers with tough skin or large seeds, peel and scoop out the seeds first.

   • Sprinkle with a little salt and let sit in a colander for 10–15 minutes to draw out excess water. Then pat dry.

2. Mix the Dressing

   • In a small bowl, whisk together vinegar, oil, sugar, salt, and pepper.

   • Adjust to taste — more vinegar for tang, more sugar for sweetness.

3. Assemble the Salad

   • In a bowl, toss cucumbers and onions with the dressing.

   • Add herbs and optional flavor boosters if desired.

4. Chill & Serve

   • Let sit for at least 10–15 minutes in the fridge to allow flavors to meld.

   • Serve cold or room temp.

🧊 Make-Ahead Tips:

• Best eaten within 24 hours (still tasty up to 2 days, but cucumbers soften).

• Drain any excess liquid before serving if making ahead.

🥗 Variations:

• Creamy Style: Add ¼ cup sour cream or Greek yogurt to the dressing.

• Asian Style: Use sesame oil, soy sauce, and rice vinegar; add sesame seeds and scallions.

• German Style: Use white vinegar, a pinch of sugar, and fresh dill.

Would you like a version tailored to keto, vegan, or spicy Korean-style cucumber salad (oi muchim) next?