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A light and refreshing cucumber salad is the perfect summer side dish. It’s quick and easy to make, with simple ingredients. This Cucumber salad recipe has a mix of zesty seasonings and oils that make a delicious dressing to perfectly coat your crisp cucumbers and chopped red onion.
Be sure to try out some of our other favorite summer salads. This Broccoli Salad along with this Easy Italian Pasta Salad are two of our go-to, easy recipes. If you’re looking for an idea of what to serve your cucumber salad with, we suggest some juicy Beer Marinated Grilled Chicken or what we consider The Best Burger.
INGREDIENTS FOR CUCUMBER SALAD
You will need:
- 2 english cucumbers
- 1 red onion, cut into slices
- ¼ cup rice wine vinegar
- ¼ cup water
- 2 tablespoons sugar
- 1 tbsp dried dill
- 6 green onions, chopped
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp minced garlic
- 2 tbsp sesame oil
- 1 tsp roasted sesame seeds
INGREDIENT SUBSTITUTIONS & Additions
VEGETABLES: Cucumber salad can be fun to play around with, adding in various ingredients here and there. Some ideas for additions to cucumber salad are bell peppers, avocado, cherry tomatoes or artichokes. You can also remove the onions, if you’re not a fan.
VINEGAR: You could swap out the rice wine vinegar for red or balsamic vinegar. This really depends on your taste preference.
HOW TO MAKE an Easy CUCUMBER SALAD
STEP ONE: Slice both cucumbers into thin round discs. Place in a large mixing bowl.
STEP TWO: Slice the onion into thin strips, then slice those strips into half-moons. Place in the bowl with sliced cucumbers then, add in the chopped green onions.
STEP THREE: In a separate small bowl, combine the rice wine vinegar, water, sugar, dried dill, salt, pepper, sesame oil, minced garlic, and roasted sesame seeds. Mix well.
STEP FOUR: Pour sauce over the cucumber and us tongs to thoroughly mix everything together.
STEP FIVE: Put everything into a resealable bag to allow the vegetables to marinate. Refrigerate 30 minutes or until ready to serve.
Storing this recipe
Any leftover salad needs to be stored in an airtight container in the fridge. Using vinegar with cucumbers is essentially pickling them. In this case, for the best flavor you need to keep them air-free.
A bowl with a good, tight lid or a glass jar will do the trick. It will also keep your fridge from getting stinky!
Crisp cucumbers, chopped red onion, and a zesty dressing made from a balanced blend of oils and seasonings make this cucumber salad is a great addition to any summer meal. As tasty as it is simple to make—it’s the perfect dish for a grill night or neighborhood potluck.
MORE SIDE DISHES YOU’ll LOVE
- Sweet Potato Casserole with Marshmallows
- Easy Scalloped Potatoes
- Mashed Potatoes
- Corn Pudding
- Baked Mac and Cheese
Cucumber Salad
Ingredients
- 2 English cucumbers
- 1 red onion cut into slices
- 1/4 cup rice wine vinegar
- 1/4 cup water
- 2 tbsp sugar
- 2 tbsp dried dill
- 6 green onions chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp minced garlic
- 2 tbsp sesame oil
- 1 tsp roasted sesame seeds
Instructions
- Slice both cucumbers into thin round discs. Place in a large mixing bowl.
- Slice the onion into thin strips, then slice those strips in half moons. Place in the bowl with slicedcucumbers and add chopped green onions.
- In a separate small bowl combine the rice wine vinegar, water, sugar, dried dill, salt, pepper,sesame oil, minced garlic, and roasted sesame seeds. Mix well.
- Pour sauce over the cucumber and use tongs to thoroughly mix everything together.
- Place everything in a resealable bag. Refrigerate 30 minutes or until ready to serve.
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