🥒 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)
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2 large English cucumbers (or 4–5 Persian cucumbers), thinly sliced
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½ small red onion, very thinly sliced
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2 tbsp rice vinegar (or white vinegar or apple cider vinegar)
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1 tbsp olive oil or sesame oil
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1 tsp sugar (adjust to taste)
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½ tsp salt
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Freshly ground black pepper, to taste
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Optional: 1 tbsp fresh dill or chopped parsley
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Optional: ½ tsp chili flakes or sliced fresh chili (for heat)
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Optional: 1 tsp soy sauce or a dash of fish sauce (for an Asian twist)
🔪 Instructions
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Prep the Cucumbers
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Thinly slice cucumbers (a mandoline works well for uniform slices).
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If using standard cucumbers with tough skin or large seeds, peel and scoop out the seeds first.
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Sprinkle with a little salt and let sit in a colander for 10–15 minutes to draw out excess water. Then pat dry.
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Mix the Dressing
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In a small bowl, whisk together vinegar, oil, sugar, salt, and pepper.
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Adjust to taste — more vinegar for tang, more sugar for sweetness.
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Assemble the Salad
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In a bowl, toss cucumbers and onions with the dressing.
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Add herbs and optional flavor boosters if desired.
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Chill & Serve
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Let sit for at least 10–15 minutes in the fridge to allow flavors to meld.
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Serve cold or room temp.
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🧊 Make-Ahead Tips:
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Best eaten within 24 hours (still tasty up to 2 days, but cucumbers soften).
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Drain any excess liquid before serving if making ahead.
🥗 Variations:
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Creamy Style: Add ¼ cup sour cream or Greek yogurt to the dressing.
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Asian Style: Use sesame oil, soy sauce, and rice vinegar; add sesame seeds and scallions.
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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?
