Best Cucumber Salad

Best cucumber salad recipes always take me back to one of my earliest potluck dinners when I wanted to bring something refreshing and light but still flavorful so I threw together some sliced cucumbers a tangy vinaigrette and a few crunchy toppings and it ended up being the most talked about dish of the night.

Since then it’s become my go-to side dish for any warm-weather gathering because it’s crisp simple and never fails to balance out a heavier meal and the best part is I can toss it together in minutes which means more time enjoying the day and less time stuck in the kitchen.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Cucumbers – Provide the crisp juicy base of the salad with refreshing crunch.
• Red onion – Adds a sharp punch and gorgeous color contrast.
• Fresh parsley – Brings a pop of herbal freshness and brightness.
• Rice vinegar – Offers a tangy bite that keeps everything zesty and light.
• Sesame oil – Adds a nutty aroma and a rich layer of flavor.
• Soy sauce – Brings a salty umami depth that complements the cucumbers.
• Sugar – Balances the acidity and rounds out the dressing.
• Sesame seeds – Give crunch and a nutty finish to each bite.
• Red pepper flakes – Optional, but I love the tiny kick of heat they bring.

Tools You’ll Need

• Sharp knife – Essential for slicing cucumbers and onions thinly and evenly.
• Cutting board – Gives a safe and clean space for chopping everything.
• Large bowl – I use it to mix and toss the salad together easily.
• Whisk – Perfect for blending the dressing ingredients until smooth.
• Measuring spoons – Helps get the right balance in the dressing.
• Mandoline slicer (optional) – For super thin and even cucumber slices if you prefer.

Instructions

Step 1:

I start by thinly slicing the cucumbers and red onion then I chop up some fresh parsley and set it all aside.

Step 2:

In a small bowl, I whisk together rice vinegar, sesame oil, soy sauce, and a touch of sugar until everything is nicely combined.

Step 3:

I add the sliced cucumbers, onions, and parsley into a large bowl and pour the dressing right over the top.

Step 4:

Then I toss everything gently until the cucumbers are fully coated and shiny from the vinaigrette.

Step 5:

I sprinkle sesame seeds and red pepper flakes on top then I chill the salad for 15–20 minutes to let the flavors develop.

Step 6:

Right before serving, I give it one last toss and taste for seasoning just in case it needs an extra splash of vinegar or a pinch more sesame.

Tips

If I’m using English cucumbers, I leave the skin on for extra crunch and color. When I want to make it heartier, I add sliced avocado or even chilled cooked shrimp. I’ve also swapped parsley for cilantro or mint depending on the vibe of the meal. And it’s even better the next day when the flavors have had time to soak in!

Ways to Serve

This salad goes perfectly with grilled meats, Asian-inspired dishes, or anything spicy. I also love serving it alongside rice bowls, noodles, or even sandwiches for a crisp contrast. It’s also a hit at picnics and potlucks since it stays crunchy and travels well.

Frequently Asked Questions

Can I make Best Cucumber Salad ahead of time?

Yes! Just keep the dressing separate until about 30 minutes before serving to maintain crunch.

Can I use apple cider vinegar instead of rice vinegar in Best Cucumber Salad?

You can, but it’ll have a stronger flavor. I recommend using less and adding a bit more sugar to balance it.

How long does Best Cucumber Salad last in the fridge?

It’s best eaten within 1–2 days. After that, the cucumbers start to lose their crisp texture.

See You in the Kitchen

I hope you try this best cucumber salad at your next gathering! It’s light, crisp, and full of bold flavor and I’d love to know what you pair it with or how you made it your own.

Happy Cooking!

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