Refreshing Cucumber Salad Recipe

Are you searching for a crisp, refreshing, and vibrant side dish that comes together in a flash? Look no further! This delightful cucumber salad recipe is an absolute winner. It’s incredibly easy to prepare, bursting with bright flavors, and perfectly complements almost any meal. Get ready to enjoy a light, zesty addition to your table that everyone will adore.

Why You’ll Love This Cucumber Salad

This simple cucumber salad quickly becomes a family favorite for many reasons:

• Incredible Crisp Texture: Salting and draining the cucumbers ensures they stay perfectly crisp, not soggy.
• Bright, Tangy Flavors: The dressing features a delightful balance of savory, sweet, and tangy notes.
• Versatile Side Dish: It pairs beautifully with grilled chicken, fish, stir-fries, or even as a light lunch.
• Effortless & Quick: With minimal chopping and simple steps, you can whip up this salad in minutes.
• Perfect for Any Occasion: Enjoy this refreshing dish year-round, from summer barbecues to weeknight dinners.

Ingredients

Making this flavorful cucumber salad requires simple, fresh ingredients you might already have on hand. Each component plays a vital role in creating its balanced taste.

• Cucumbers: 1 1/2 pounds Turkish, Persian, or English cucumbers (about 5 cups sliced). These types have thin skins and fewer seeds. For optimal texture and flavor, knowing the best types of cucumbers for salads can make a significant difference.
• Salt: 1/2 teaspoon, used to draw out excess moisture from the cucumbers.
• Scallions: 4-5, finely sliced, for a mild oniony zest and fresh green color.
• Ginger: 1 teaspoon, freshly grated, adding a warm, aromatic note.
• Garlic: 1 clove, finely minced, for a pungent kick that rounds out the flavors.
• Rice Vinegar: 1/4 cup, providing the essential tang and brightness to the dressing.
• Soy Sauce: 1 tablespoon, adding savory umami depth.
• Toasted Sesame Oil: 1 tablespoon, for its distinctive nutty aroma and flavor.
• Maple Syrup: 1 tablespoon (or honey, or sugar), more to taste, balancing the tang and spice with sweetness.
• Chili Garlic Sauce: 1 teaspoon (sambal olek) or sriracha, more to taste, offering adjustable heat.
• Toasted Sesame Seeds: 1-2 tablespoons, for garnish and a delightful nutty crunch.

Notes & Substitutions

For the best results with your cucumber salad, consider these tips.

• Cucumbers: Persian or English cucumbers are ideal due to their thin skins and small seeds, eliminating the need for peeling. Standard garden cucumbers work too, but you might want to peel and de-seed them first.
• Salt: Don’t skip salting the cucumbers! This crucial step prevents a watery, soggy salad. The quantity is important; too little won’t draw out moisture, too much will make it overly salty.
• Soy Sauce: For a gluten-free option, substitute with Bragg’s Liquid Aminos or Coconut Aminos. They offer similar savory depth.
• Sweetener: Maple syrup provides a lovely subtle sweetness. Honey or granulated sugar also work well as alternatives. Adjust to your preference.
• Spice Level: Start with 1 teaspoon of chili garlic sauce and add more if you prefer a spicier kick. Sriracha is a great alternative.
• Other Add-ins: Feel free to add a sprinkle of red pepper flakes for extra heat, or a dash of fresh cilantro for an herbal twist.

Equipment

Gathering your tools beforehand makes preparing this delightful cucumber salad a breeze.

• Large mixing bowl
• Sharp knife
• Cutting board
• Fine mesh strainer
• Measuring cups and spoons
• Grater or microplane (for ginger)

Instructions

Creating this refreshing cucumber salad is straightforward, even for beginners. Follow these simple steps for a perfect outcome.

1. Prep Cucumbers: Wash your cucumbers thoroughly. For a decorative touch, use the tines of a fork to score them lengthwise down the skin. This also helps the dressing cling better.
2. Slice Cucumbers: Using your sharp knife, thinly slice the cucumbers into rounds or half-moons. Aim for consistent thickness for even texture.
3. Salt Cucumbers: Place the sliced cucumbers in a mixing bowl. Toss them with 1/2 teaspoon of salt. This step is crucial for drawing out excess water.
4. Rest Cucumbers: Let the salted cucumbers stand for about 10-15 minutes while you prepare the other ingredients. You’ll notice water collecting at the bottom of the bowl.
5. Strain Cucumbers: Transfer the cucumbers to a fine mesh strainer. Press gently to thoroughly drain all the released water. Do not rinse them, as this will wash away the salt and some flavor. Place the drained cucumbers in a large, clean mixing bowl.
6. Prepare Dressing: In a separate small bowl, whisk together the rice vinegar, soy sauce, toasted sesame oil, maple syrup, and chili garlic sauce. Mix until well combined.
7. Combine Ingredients: Add the finely sliced scallions, grated ginger, and minced garlic to the bowl with the drained cucumbers.
8. Dress Salad: Pour the prepared dressing evenly over the cucumber mixture.
9. Toss Well: Using tongs or a large spoon, gently toss all the ingredients together. Ensure the cucumbers and aromatics are thoroughly coated with the delicious dressing.
10. Taste and Adjust: Sample a piece of the cucumber salad. Adjust the salt, sweetness (add more maple syrup), or spice (add more chili paste) to suit your personal preference.
11. Chill Salad: For the best flavor and crispness, refrigerate the finished cucumber salad for at least 15-20 minutes before serving.

Pro Tips & Troubleshooting

Ensure your cucumber salad turns out perfectly every time with these expert tips.

• Cucumber Type: Always choose firm, fresh cucumbers without any soft spots. Limp cucumbers lead to a watery salad.
• Slicing Technique: Consistent, thin slices are key for a pleasant texture. A mandoline slicer can achieve uniform slices easily.
• Draining Cucumbers: This is the most crucial step! Squeeze out as much liquid as possible after salting. Excess moisture makes the salad watery and dilutes the dressing. To ensure your salad remains crisp and flavorful, understanding the process of how salting prevents soggy cucumbers is key.
• Adjusting Flavor: Taste the dressing before adding it to the cucumbers. Balance sweet, sour, and spicy elements to your liking. A pinch of sugar can temper too much sourness, while a squeeze of lime can brighten flavors.
• Making Ahead: While best served fresh, you can prepare the dressing ahead of time and store it separately. Combine with drained cucumbers just before serving for ultimate crispness.
• Avoiding Soggy Salad: The combination of proper salting, draining, and serving relatively quickly will prevent your salad from becoming watery.

Serving, Storage & Variations

This versatile cucumber salad is a fantastic addition to many meals.

• Serving Suggestions: This refreshing side dish pairs wonderfully with grilled meats like chicken or steak, pan-seared fish, or any Asian-inspired meal. It also brightens up a simple rice bowl or noodle dish.
• Storage: Store any leftover cucumber salad in an airtight container in the refrigerator. It’s best served on the same day for optimal crispness, but will keep for up to 3 days. The cucumbers might soften slightly over time.
• Meal Prep: For meal prep, store the dressing and the drained cucumbers separately. Toss them together just before eating to maintain maximum freshness and crunch.

Variations

Customize your cucumber salad to suit your taste!

• Spicy Kick: Add an extra teaspoon of chili garlic sauce or a pinch of red pepper flakes for those who love more heat.
• Herbal Freshness: Stir in a handful of fresh cilantro or mint leaves before serving for an aromatic boost.
• Nutty Crunch: Replace sesame seeds with chopped peanuts or cashews for a different textural element and flavor profile.
• Other Vegetables: Introduce thinly sliced red onion, bell peppers, or shredded carrots for added color and nutrients.

Nutrition Information

This refreshing cucumber salad offers a light and healthy side option. Cucumbers are naturally low in calories and provide hydration. The dressing, made with fresh ingredients, adds flavor without excessive unhealthy fats. It’s a great choice for a vibrant, guilt-free accompaniment to any meal. This recipe yields approximately 4-5 servings.

Nutrition values are estimates and may vary based on specific ingredients and preparation.

FAQ

Got questions about this delicious cucumber salad? Here are some quick answers.

• Can I make this cucumber salad ahead? You can prepare the dressing up to 3 days ahead. For best crispness, salt and drain the cucumbers, then combine everything just before serving.
• Why do you salt the cucumbers? Salting draws out excess water from the cucumbers. This prevents your salad from becoming watery and keeps the cucumbers wonderfully crisp.
• What are the best cucumbers for this salad? Persian, English, or Turkish cucumbers are ideal. They have thin skins and small seeds, so they don’t need peeling or deseeding.
• How long does cucumber salad last? This cucumber salad is best enjoyed fresh on the day it’s made. It will keep in an airtight container in the refrigerator for up to 3 days, though the cucumbers might soften slightly.
• Can I omit the chili garlic sauce? Absolutely! If you prefer a milder salad, simply leave out the chili garlic sauce. It will still be incredibly flavorful.

Conclusion

This refreshing cucumber salad truly embodies simplicity, flavor, and versatility. It’s a dish that effortlessly elevates any meal, offering a delightful crunch and a burst of bright, tangy flavors. Quick to prepare and universally loved, it proves that healthy eating can be both easy and incredibly delicious. Don’t wait to add this vibrant side to your repertoire. Go ahead, gather your ingredients, and enjoy this simple yet spectacular cucumber salad today!

Refreshing Cucumber Salad

This quick and flavorful cucumber salad is crisp, tangy, and slightly spicy — the perfect refreshing side dish for warm days or bold meals. Ready in minutes, it’s a vibrant addition to your table.

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Course: Salad, Side Dish

Cuisine: Asian-Inspired

Calories: 80

Ingredients Equipment Method Notes

Ingredients

  

• 1 ½ lbs Persian, Turkish, or English cucumbers (about 5 cups sliced)
• ½ teaspoon salt
• 4–5 scallions, finely sliced
• 1 teaspoon fresh ginger, grated
• 1 clove garlic, minced
• ¼ cup rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon maple syrup (or honey or sugar, to taste)
• 1 teaspoon chili garlic sauce or sriracha (to taste)
• 1–2 tablespoons toasted sesame seeds, for garnish

Equipment

• Large mixing bowl
• Sharp knife
• Cutting Board
• fine mesh strainer For draining salted cucumbers
• Measuring Cups and Spoons
• grater or microplane For fresh ginger

Method

 

1. Wash cucumbers. Optionally score skin with fork tines. Slice into rounds or half-moons of even thickness.
2. Place cucumber slices in a bowl and toss with ½ teaspoon salt. Let rest 10–15 minutes to draw out moisture.
3. Transfer cucumbers to a fine mesh strainer. Press gently to remove excess water. Do not rinse. Add drained cucumbers to clean mixing bowl.
4. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, maple syrup, and chili garlic sauce.
5. Add scallions, ginger, and garlic to the cucumbers. Pour dressing over and toss gently to combine.
6. Taste and adjust seasoning — add more sweetness or chili sauce if desired.
7. Chill salad in the fridge for 15–20 minutes before serving. Garnish with toasted sesame seeds.

Notes

Use Persian or English cucumbers for the best crunch. Don’t skip salting and draining to avoid sogginess. Adjust sweetness and heat to taste. You can prep the dressing ahead for quick assembly.

Taya Bennett

Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com