Crisp Sliced Cucumber Salad
Thinly sliced cucumbers tossed in a bright, acidic dressing of vinegar, sugar, and salt, finished with fresh dill. The key is drawing the excess water out of the cucumbers before dressing them, ensuring the salad stays crisp rather than soggy.
Patience creates the crunch.
The salt-draw process is non-negotiable. If you skip letting the cucumbers rest, the salt will pull the liquid out into your bowl and turn the dressing watery within minutes.
- Mandoline or sharp chef's knife
- Colander
- Mixing bowl
What goes in.
- 2English cucumbers, thinly sliced into rounds
- 1 tspkosher salt
- 1/2red onion, sliced into paper-thin half moons
- 1/3 cupapple cider vinegar
- 1 tbspgranulated sugar
- 2 tbspfresh dill, chopped
- 1/2 tspblack pepper, freshly cracked
Drawing out the water
Toss the sliced cucumbers with salt in a colander and let them sit over a bowl for at least an hour. This removes the surface moisture and firms the cell walls so they maintain a snap under the acidity of the vinegar.
The method.
Prep the cucumbers
Use a mandoline to slice the cucumbers into uniform coins about an eighth-inch thick. Place them in a colander, sprinkle with salt, and toss to coat.
The draw
Set the colander over a bowl and leave it on the counter for 60 minutes. You will see cloudy liquid accumulate in the bowl below; discard this.
Make the base
In a clean bowl, whisk the apple cider vinegar and sugar until the grains dissolve completely. Stir in the red onion and cracked pepper.
Combine
Pat the cucumbers dry with a clean kitchen towel. Add them to the vinegar mixture, fold in the fresh dill, and toss well.
Chill
Let the salad sit in the refrigerator for at least 15 minutes before serving so the flavors integrate.
Other turns to take.
Creamy Style
Whisk two tablespoons of sour cream or full-fat Greek yogurt into the vinegar base before adding the cucumbers.
Spicy Kick
Add a teaspoon of red chili flakes to the dressing base.
When it doesn't go to plan.
Use English or Persian cucumbers; their skins are thin and they have fewer seeds, which results in a crunchier bite.
If you are short on time, place a small plate on top of the cucumbers in the colander and weigh it down to speed up the water removal.
Serve this immediately after the brief chill time; it does not improve with long-term storage.
The ones that keep coming up.
Can I use white vinegar instead of apple cider?
Yes, though white vinegar is sharper and more aggressive. If you swap, reduce the amount by half or increase the sugar slightly to balance the bite.
Do I have to peel the cucumbers?
No. The skin provides necessary structure and color. Just wash the exterior thoroughly before slicing.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe