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Crisp Cucumber Salad

This cucumber salad features thinly sliced cucumbers marinated in a tangy vinegar mixture, resulting in a refreshing dish with a satisfying crunch. The prep involves slicing, mixing, and marinating, culminating in a bright, textured salad that showcases the fresh, juicy bite of cucumber. Its simple ingredients and quick assembly make it an ideal light side or snack.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 45
Ingredients Equipment Method

Ingredients
  

  • 2 medium cucumbers preferably English or seedless
  • 3 tablespoons rice vinegar mild and slightly sweet
  • 1 teaspoon salt sea salt or Kosher
  • 1 teaspoon sugar or honey, optional
  • 1 clove garlic crushed
  • 2 tablespoons fresh dill chopped
  • a pinch red pepper flakes optional for heat

Equipment

  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Measuring spoons
  • Small saucepan

Method
 

  1. Slice the cucumbers thinly using a sharp knife, aiming for consistent, delicate rounds that show off their crisp, juicy interior.
  2. In a small saucepan, combine rice vinegar, salt, sugar, and crushed garlic, then bring to a gentle simmer over medium heat, stirring until the salt and sugar dissolve completely. Once bubbling, remove from heat and let cool slightly.
  3. Place the sliced cucumbers in a mixing bowl, then pour the warm vinegar mixture over them, ensuring all slices are coated evenly. Toss gently to distribute the flavors and herbs.
  4. Add chopped dill and a pinch of red pepper flakes to the bowl, then toss again to incorporate the herbs and spice.
  5. Cover the bowl with plastic wrap or a lid and let the salad marinate in the refrigerator for at least 15 minutes, allowing the cucumbers to soften slightly and absorb the tangy flavors.
  6. Give the salad a quick toss before serving to refresh the flavors, then transfer to a serving dish. The cucumbers should be crisp yet tender, glistening with the flavorful marinade.