Description
A vibrant and refreshing salad featuring crisp cucumbers, fresh herbs, and a zesty dressing, perfect for summer gatherings.
Ingredients
Scale
- 1 pound English cucumbers or Persian cucumbers, thinly sliced
- ½ medium red onion, very thinly sliced
- 1 small carrot, julienned (optional)
- ½ cup halved cherry tomatoes (optional)
- Thinly sliced jicama or watermelon radish for extra crunch (optional)
- 2 tablespoons chopped fresh dill or 1 tablespoon fresh mint, plus more for garnish
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon extra-virgin olive oil or toasted sesame oil
- 1 teaspoon granulated sugar or honey
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons toasted sesame seeds or chopped almonds (optional)
Instructions
- Wash the cucumbers under cold water and pat them dry thoroughly. If preferred, cut each cucumber in half lengthwise and scoop out the seeds. Slice into 1/8-inch rounds.
- Place cucumber slices in a colander set over a bowl or sink. Sprinkle with ¼ teaspoon salt and toss gently. Allow them to drain for 10 minutes, then rinse under cold running water.
- Pat the cucumbers dry with paper towels.
- In a small bowl, whisk together rice vinegar, olive oil, sugar or honey, remaining salt, and black pepper until smooth.
- In a large mixing bowl, add drained cucumbers, sliced red onion, fresh dill or mint, and any optional ingredients. Toss to mix.
- Pour dressing over the cucumber mixture and toss gently to coat. Taste and adjust seasoning as needed.
- Cover and refrigerate for at least 20 minutes before serving. Serve garnished with additional herbs and sesame seeds.
Notes
Make ahead for better flavor melding but add dressing just before serving to maintain crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 95
- Sugar: 3g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg