Cucumber Salad Recipes – Cool & Refreshing Side Dishes

Cucumber salad is the kind of side dish that saves the day when dinner feels heavy or the weather is sweltering. Crisp, juicy slices paired with a bright dressing make everything on the plate taste fresher. It’s quick to throw together, budget-friendly, and endlessly flexible.

Whether you lean creamy, tangy, or a little spicy, there’s a version that fits your mood. Here, you’ll find a simple base recipe plus easy variations to keep things interesting all week.

What Makes This Recipe So Good

• It’s fast. You can prep this salad in 10 minutes and serve it right away or let it chill for extra flavor.
• Light yet satisfying. The crunch of cucumbers with a punchy dressing brings balance to rich mains like grilled meats, stews, or pasta.
• Flexible flavor profile. Switch from a bright vinegar dressing to a creamy yogurt style with just a few swaps.
• Make-ahead friendly. The flavors deepen as it rests, making it great for picnics, potlucks, and meal prep.
• Fresh ingredients, minimal effort. A few pantry staples transform cucumbers into something special.

What You’ll Need

This recipe covers a classic tangy cucumber salad with options for creamy and spicy twists.

• Cucumbers: 2 large English cucumbers or 4–5 Persian cucumbers
• Red onion: 1/4 medium, thinly sliced
• Fresh herbs: 2–3 tablespoons chopped dill or mint (or a mix)
• Vinegar: 2–3 tablespoons rice vinegar, white wine vinegar, or apple cider vinegar
• Lemon juice: 1 tablespoon (optional, for brightness)
• Olive oil: 1–2 tablespoons
• Sugar or honey: 1–2 teaspoons to balance acidity
• Salt and black pepper: to taste
• Red pepper flakes: a pinch for gentle heat (optional)

For the creamy version (optional):

• Greek yogurt or sour cream: 1/3 cup
• Garlic: 1 small clove, finely grated
• White wine vinegar or lemon juice: 1 tablespoon

For a spicy, sesame twist (optional):

• Rice vinegar: 2 tablespoons
• Soy sauce or tamari: 1 teaspoon
• Sesame oil: 1 teaspoon
• Sugar: 1 teaspoon
• Chili crisp or chili flakes: 1–2 teaspoons
• Sesame seeds: 1 teaspoon

How to Make It

1. Prep the cucumbers. Wash, then thinly slice the cucumbers into rounds or half-moons. If using standard slicing cucumbers, you can peel them and scoop out the seeds to reduce wateriness.
2. Salt for extra crunch. Toss the slices with 1/2 teaspoon salt and let them sit in a colander for 10–15 minutes to draw out excess water.Pat dry with paper towels. This step is optional but helpful for a less watery salad.
3. Slice the onion. Cut the red onion into very thin slivers. If you want a milder flavor, soak the onion slices in cold water for 5 minutes, then drain.
4. Make the dressing.</-strong> In a small bowl, whisk vinegar, lemon juice (if using), olive oil, sugar or honey, a pinch of salt, black pepper, and red pepper flakes.Taste and adjust—aim for a bright, slightly sweet-tart balance.
5. Combine. Add cucumbers, onion, and chopped herbs to a large bowl. Pour in the dressing and toss gently to coat.
6. Chill or serve. You can serve immediately for maximum crunch, or chill 20–30 minutes for the flavors to meld. Stir again before serving and adjust seasoning if needed.
7. For the creamy version. Whisk yogurt or sour cream with grated garlic, vinegar or lemon juice, salt, and pepper.Fold with cucumbers, onion, and herbs. Thin with a splash of water if needed.
8. For the sesame-spicy version. Whisk rice vinegar, soy sauce, sesame oil, sugar, and chili crisp/flakes. Toss with cucumbers and onion, then finish with sesame seeds and herbs.

Storage Instructions

• Classic vinegar-based salad: Stores well in an airtight container for 2–3 days in the fridge.It will release some liquid over time; just toss before serving.
• Creamy salad: Best within 24 hours for peak texture. Stir before serving and add a squeeze of lemon to freshen.
• Meal prep tip: Keep dressing and cucumbers separate if storing longer than a day. Combine right before eating for better crunch.

Health Benefits

• Hydration: Cucumbers are about 95% water, helping you stay hydrated, especially in warm weather.
• Low calorie, high volume: A big bowl delivers plenty of crunch and satisfaction without many calories.
• Micronutrients: Cucumbers provide vitamin K and potassium, while herbs add antioxidants and phytonutrients.
• Balanced dressing: Using olive oil offers heart-healthy fats that can help your body absorb fat-soluble vitamins.
• Gut-friendly options: The creamy version with yogurt adds probiotics if you choose a live-culture brand.

What Not to Do

• Don’t skip seasoning. Cucumbers are mild.Without enough salt and acid, the salad can taste flat.
• Don’t overdress.</-strong> Too much dressing turns the salad watery and overpowering. Start with less; add more as needed.
• Don’t slice too thick. Thick chunks won’t absorb flavor evenly. Aim for thin, uniform slices.
• Don’t ignore texture. If using standard cucumbers, de-seed or salt them to avoid a soggy bowl.
• Don’t mix fresh herbs too early. If making ahead, add delicate herbs (like dill or mint) closer to serving for brighter flavor.

Variations You Can Try

• German-style: Add thinly sliced radishes, fresh dill, and a light sour cream dressing with a pinch of sugar and white pepper.
• Mediterranean: Use lemon juice, olive oil, garlic, and oregano.Add cherry tomatoes, feta, and olives.
• Thai-inspired: Toss with rice vinegar, lime juice, fish sauce, a touch of sugar, chilies, and cilantro. Add crushed peanuts for crunch.
• Japanese-style: Use rice vinegar, a hint of soy sauce, and sesame oil. Add wakame seaweed and sesame seeds.
• Creamy ranch: Mix yogurt or sour cream with ranch seasoning, chives, and cracked pepper.
• Avocado-lime: Fold in diced avocado, lime juice, cilantro, and a pinch of chili powder.
• Sweet onion and dill: Skip oil; use cider vinegar, sugar, lots of dill, and paper-thin onion slices.

FAQ

What kind of cucumber is best?

English and Persian cucumbers are ideal because they’re thin-skinned, less bitter, and have fewer seeds.

Standard slicing cucumbers work too—just peel and de-seed for a cleaner texture.

Do I have to salt the cucumbers?

No, but salting helps draw out excess water, which keeps the salad crisp. If you’re serving right away, you can skip it. For make-ahead, salting is worth the extra step.

Can I make it without sugar?

Yes.

The small amount of sugar or honey balances the acidity, but you can omit it or replace it with a low-calorie sweetener. You can also reduce the vinegar and add a touch more olive oil to soften the bite.

How thin should I slice the cucumbers?

Aim for 1/8-inch slices. A mandoline makes it easy, but a sharp knife works fine.

Uniform slices help the dressing coat evenly and keep the texture crisp.

What proteins go well with cucumber salad?

Grilled chicken, salmon, shrimp, or tofu pair nicely. It also works with pulled pork, roasted lamb, or a hearty grain bowl for a balanced meal.

Can I use dried herbs?

Fresh herbs taste best in this salad, but dried dill or mint can work in a pinch. Use about one-third the amount of dried herbs and let the salad rest a bit longer to bloom the flavor.

How do I keep it from getting watery?

Salt and drain the cucumbers, pat them dry, and dress lightly.

If the salad releases liquid after chilling, just pour off some of the excess and add a quick splash of vinegar to sharpen the flavor.

Is this salad vegan?

The classic version is vegan if you use sugar instead of honey. The creamy version can be made vegan with a plant-based yogurt and vegan sweetener.

In Conclusion

Cucumber salad is a simple habit that makes meals feel fresher and more balanced. With a handful of ingredients and a few minutes, you can build a side dish that punches above its weight.

Keep the base recipe on repeat, then switch up the herbs, dressing, and add-ins to match whatever you’re cooking. It’s the kind of recipe you’ll make once and keep reaching for all season long.