This cold and refreshing cucumber salad is the perfect snack or side on a warm day!
introduction
This salad is light, cool, and quick to make. It uses fresh cucumbers and a simple dressing. You can make it in 10–15 minutes and chill it for a better taste.
why make this recipe
- It is fast and easy.
- It uses few ingredients you likely have.
- It feels fresh on hot days.
- It pairs well with many meals.
how to make Cold Cucumber Salad
Make the salad in three main steps: salt the cucumbers to remove extra water, mix a simple dressing, and toss everything together. Chill a little before serving for best flavor.
Ingredients :
- 2 large cucumbers (or 3 small), thinly sliced
- 1 small red onion, thinly sliced (optional)
- 2 tablespoons rice vinegar (or white vinegar)
- 1 teaspoon sugar
- 1/2 teaspoon salt (plus extra to taste)
- 1 tablespoon sesame oil (or olive oil)
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame seeds (optional)
- Fresh chopped dill or cilantro, 1 tablespoon (optional)
- A pinch of red pepper flakes (optional for heat)
Directions :
- Wash and thinly slice the cucumbers. If you like, peel stripes or leave the skin on.
- Put cucumber slices in a bowl. Sprinkle 1/2 teaspoon salt over them and toss. Let sit 10 minutes. Drain and pat dry with a towel.
- In a small bowl, mix rice vinegar, sugar, sesame oil, soy sauce, and a pinch of pepper until sugar dissolves.
- Add sliced red onion to the cucumbers if using.
- Pour the dressing over the cucumbers and toss to coat evenly.
- Sprinkle sesame seeds and chopped herbs on top.
- Chill 10–20 minutes if you can, then taste and add more salt or vinegar if needed.
how to serve Cold Cucumber Salad
Serve cold as a side dish with grilled vegetables, rice, or sandwiches. It also works as a light snack. Put it in a small bowl on the table for sharing.
how to store Cold Cucumber Salad
- Store in an airtight container in the fridge.
- Use within 2 days for best texture.
- The salad will get a bit softer over time as the cucumbers release water.
tips to make Cold Cucumber Salad
- Slice cucumbers thin so they soak up the dressing.
- Salting and draining helps keep the salad crisp.
- Adjust vinegar and sugar to your taste for a sweeter or tangier salad.
- Add herbs last to keep them bright and fresh.
variation
- Add thinly sliced radish or carrot for color and crunch.
- Use lemon juice instead of vinegar for a bright flavor.
- Add a small clove of minced garlic for a stronger taste.
- For a spicy kick, add more red pepper flakes or a little gochugaru.
FAQs
Q: Can I use bottled cucumber (store-bought) instead of fresh?
A: Fresh cucumbers give the best texture. Store-bought pickled cucumbers will change the taste and may be too salty.
Q: How long does the salad stay crisp?
A: It stays fairly crisp for about 1–2 days in the fridge. After that it softens as it sits in the dressing.
Q: Can I skip the sugar?
A: Yes. Sugar balances the vinegar, but you can reduce or leave it out if you prefer a less sweet salad.
Q: Is this salad gluten-free?
A: It is gluten-free if you use gluten-free soy sauce or tamari.
Conclusion
If you want another light fresh idea, try the Delicious Easy Salad Rolls Recipe – Lemon8 for a crunchy roll option. For a cucumber salad with a spicy Korean twist, see Korean Cucumber Salad | Feasting At Home.
Print
Cold Cucumber Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
This cold and refreshing cucumber salad is the perfect snack or side on a warm day, featuring fresh cucumbers and a light dressing.
Ingredients
- 2 large cucumbers (or 3 small), thinly sliced
- 1 small red onion, thinly sliced (optional)
- 2 tablespoons rice vinegar (or white vinegar)
- 1 teaspoon sugar
- 1/2 teaspoon salt (plus extra to taste)
- 1 tablespoon sesame oil (or olive oil)
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame seeds (optional)
- Fresh chopped dill or cilantro, 1 tablespoon (optional)
- A pinch of red pepper flakes (optional for heat)
Instructions
- Wash and thinly slice the cucumbers. If you like, peel stripes or leave the skin on.
- Put cucumber slices in a bowl. Sprinkle 1/2 teaspoon salt over them and toss. Let sit 10 minutes. Drain and pat dry with a towel.
- In a small bowl, mix rice vinegar, sugar, sesame oil, soy sauce, and a pinch of pepper until sugar dissolves.
- Add sliced red onion to the cucumbers if using.
- Pour the dressing over the cucumbers and toss to coat evenly.
- Sprinkle sesame seeds and chopped herbs on top.
- Chill 10–20 minutes if you can, then taste and add more salt or vinegar if needed.
Notes
Slice cucumbers thin to soak up the dressing. Adjust vinegar and sugar to taste for a sweeter or tangier salad. Store in an airtight container in the fridge and use within 2 days for best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: cucumber salad, cold salad, summer snack, healthy salad, side dish
