Cucumber Salad Recipe

A crisp, refreshing cucumber salad recipe with tangy vinegar, fresh dill, and simple ingredients. Includes creamy, German, and Asian variations with make-ahead tips.

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Course: Salad

Cuisine: American, Asian, Japanese

Diet: Vegetarian

Prep Time: 10

Total Time: 10

Servings: Servings

Calories: 50kcal

Author: Abby Pinkmann

Cost: $3

Equipment

1 Mixing bowl Medium to large size
1 Colander For draining cucumbers
1 Kitchen towel Or paper towels
1 Whisk or fork To mix dressing
1 Chef's knife For slicing cucumbers

Ingredients

2 English cucumbers Thinly sliced
1 tsp Kosher salt For draining cucumbers
2 tbsp Vinegar White wine or apple cider vinegar
1 tsp Sugar Or honey
2 tbsp Fresh dill Chopped
1/2 tsp Black pepper Freshly ground
Optional add-ins for creamy version:
Amount Unit Name Notes
1/2 cup Sour cream Or plain Greek yogurt
1 tbsp Red onion Thinly sliced
1/2 tsp Garlic powder

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Instructions

Slice cucumbers thinly using a sharp knife or mandoline.
Place cucumbers in a colander, sprinkle with salt, and let sit for 15–20 minutes.
Pat cucumbers dry with a towel to remove excess moisture.
In a bowl, whisk together vinegar, sugar, and black pepper (and sour cream or yogurt, if making creamy version).
Add cucumbers to the bowl and toss gently.
Stir in fresh dill just before serving.
Chill for at least 10 minutes before serving for best flavor.

Notes

This cucumber salad can be made a day ahead. To keep it crisp, salt and drain the cucumbers first, and add fresh herbs just before serving. Try swapping in fresh mint or parsley for a flavor twist.

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