Cucumber Salad
Cool, crisp, and effortlessly delicious, cucumber salad is the perfect sidekick to balance rich or spicy dishes. Whether you’re serving ribs, Cajun shrimp, or salmon, its refreshing tang provides a welcome counterpoint to bold flavors.
The secret to elevating this simple dish lies in the details. Alternating cucumber peels ensure a satisfying texture, while salting and draining removes excess water, amplifying flavor. A zesty vinegar dressing and fresh dill bring it all together.
Best of all, this salad is quick to prepare and versatile. Make it ahead for a gathering or enjoy it fresh alongside your favorite meals.
Cucumber Salad: Ingredients That Make the Magic
- Cucumbers: The crisp, hydrating heart of the salad, offering a refreshing base that absorbs the tangy dressing while maintaining their bite.
- Vinegar: A zesty burst of acidity that brightens the dish and ties every ingredient together.
- Red Onion: Adds a subtle sharpness and a vibrant crunch, balancing the coolness of the cucumbers.
- Fresh Dill: A fragrant herb that infuses the salad with a hint of earthiness and freshness.
- Honey or Sugar: A touch of sweetness that perfectly tempers the tang of the vinegar, creating a harmonious flavor profile.
Recipe Tips for Cucumber Salad
- Master the Art of Salting
Salting cucumbers is essential for reducing their water content, which prevents the salad from becoming soggy. After slicing, sprinkle salt generously and let them drain in a colander for 5 to 30 minutes. This step intensifies the cucumbers’ natural flavor and improves their ability to absorb the dressing, ensuring every bite is perfectly seasoned. - Perfect the Peel
For a visually appealing and textured salad, peel the cucumbers in alternating strips. This technique not only makes the dish aesthetically pleasing but also allows the cucumbers to soak up the vinegary dressing while maintaining some crunch. For English cucumbers, consider removing the seeds for an even smoother texture. - Choose the Right Vinegar
Your choice of vinegar can drastically alter the flavor profile. Rice vinegar offers a subtle sweetness, red wine vinegar adds a robust tang, and sherry vinegar introduces a nutty complexity. Pick one that complements the main dish you’re pairing this salad with for a harmonious dining experience.
What to Serve with Cucumber Salad
- Grilled Meats
Pair this salad with grilled chicken or pork ribs to balance their smoky richness. The salad’s refreshing tang cuts through the heaviness, making it the perfect cooling side. - Seafood Specialties
Serve alongside poached salmon or spicy shrimp boils. The crisp cucumbers and light dressing enhance the delicate flavors of seafood while providing a contrast to bold spices. - Asian-Inspired Dishes
Complement tempura, tonkatsu, or teriyaki dishes with this cucumber salad. Its acidity and fresh herbs bring a refreshing counterpoint to fried or umami-rich meals.
FAQ
Q: Can I make cucumber salad ahead of time?
Yes, you can prepare it up to two days in advance. However, note that the cucumbers may lose some of their crispness. To keep it fresh, store the dressing separately and mix just before serving.
Q: Which type of cucumbers work best?
Persian or mini seedless cucumbers are ideal due to their small size and crisp texture. English cucumbers also work well if you scoop out the seeds.
Q: Can I substitute dill with another herb?
Absolutely! Fresh parsley, cilantro, or even mint can work as substitutes, though each will slightly alter the flavor.
Q: How do I adjust the sweetness?
If you prefer a less sweet salad, reduce the honey or sugar. For a tangier profile, add a splash of extra vinegar or a squeeze of lemon juice.
Cucumber Salad
Ingredients
- Cucumbers Persian, mini seedless, or English
- Salt
- Vinegar choose from red or white wine, rice, or sherry vinegar
- Honey or granulated sugar
- Red onion thinly sliced and rinsed
- Fresh dill chopped
- Black pepper
Instructions
- Begin by peeling the cucumbers in alternating strips, trimming off the ends. If you prefer, cut them in half lengthwise and remove the seeds. Slice the cucumbers thinly, then place them in a colander set in the sink. Sprinkle the cucumbers with salt—either Diamond Crystal kosher salt or fine sea salt—and set them aside to drain for a minimum of 5 minutes, or up to 30 minutes.
- In a separate bowl, whisk together the vinegar and honey until the honey dissolves completely. Gently shake the cucumbers to remove any excess moisture, then transfer them to the bowl with the vinegar mixture. Add the red onion and chopped dill, then stir everything together. Season to taste with salt and black pepper.
