Cucumber Salad (1)
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  • Food: Cucumber Salad
  • Writer: Lizzie Green
  • Content-Type: Food Blog

This simple cucumber salad dish is ideal for hot summer days! Cool cucumbers, onions, and plenty of fresh herbs are coated in a sweet and tart vinaigrette.

This recipe for cucumber salad is the classic summer side dish. It only has a few ingredients, yet it packs a strong taste punch, just like all the finest summer recipes.

It’s salty, sweet, nutty, and acidic, thanks to a light sesame salad dressing, with enough of fresh mint and dill to top it off.

It just takes 15 minutes to prepare (including 10 minutes of hands-off chill time), so toss it up and serve as a dinner side dish, or eat it straight from the bowl as I did! Nothing beats a cool drink on a hot day.

Ingredients for Cucumber Salad

There are only 8 ingredients in this vibrant, fresh cucumber salad recipe:

  • Of course, English cucumber! The cucumbers should be sliced paper-thin for this salad. To produce even slices, I recommend using a mandoline.
  • Red Onion The thinner these guys are, the better, so use a mandoline for both the onion and the cucumber if you have one.
  • A nutty, sweet, and tangy dressing for the crisp vegetables is made with rice vinegar, sesame oil, and honey.
  • Mint and dill. They provide the chilly cucumbers and onions a delightful burst of freshness.
  • Mustard seeds that have been pickled These are listed as optional, however, I strongly advise you to use them. Their flavor complements the dill perfectly, and they lend flavorful depth to this basic cucumber onion salad.
  • With the addition of a pinch of sea salt, you’ve got everything you need!

How to Make It?

Cucumber Salad easy (1)
Food: Cucumber Salad (Source : Eating Well)

This recipe comes together quickly and easily. All you have to do is follow these steps:

  1. To begin, combine the sliced English cucumbers and onion with honey, rice vinegar, sesame oil, salt, and fresh dill in a large mixing dish. Combine all of the ingredients in a mixing bowl and chill for 10 minutes.
  2. Transfer the mixture to a serving dish after it has a cold, discarding any excess liquid.
  3. If using, garnish the cucumber salad with fresh mint leaves and pickled mustard seeds.
  4. Season with salt and pepper to taste, and serve!

Serving Suggestions for Cucumber Onion Salad

I usually eat this cucumber salad right after I make it, but on days when I’m feeling more restrained, I offer it as a side dish with typical picnic fare. It’s fantastic with these recipes:

  • Vegetarian Burger
  • BBQ Black Bean Burgers Made Simple Sandwiches with Jackfruit
  • Burger with Portobello Mushrooms

Fruit salad, grilled corn on the cob, or grilled vegetables with dollops of tzatziki complete the meal.

This cucumber salad recipe goes well with Asian cuisines, thanks to the sweet and tangy sesame dressing. Serve it alongside soba noodles, crispy tofu, or banh mi sandwiches as a side dish.

To make a light lunch, add a scoop to a watermelon poké bowl or mix it with sushi, spring rolls, or summer rolls.

Cucumber Salad

Time to Prepare: 10 minutes
Cooking Time: 5 minutes
15-minute total time
Serves: 4

This cucumber salad is the ideal side dish for summer barbecues! The pickled mustard seeds are listed as an optional ingredient, although they are highly recommended. They definitely bring this salad to the next level.


  • 2 tablespoons rice vinegar
  • ½ tablespoon agave nectar or honey
  • 1 English cucumber, thinly sliced into rounds
  • ⅓ cup thinly sliced red onions
  • ½ teaspoon sea salt
  • ¼ teaspoon toasted sesame oil
  • 1 tablespoon chopped dill
  • 1 tablespoon fresh mint leaves
  • Pickled mustard seeds, optional (recipe below)
  • Extra-virgin olive oil, for drizzling, optional
  • Pickled Mustard Seeds, optional (makes extra)
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 3 tablespoons cane sugar
  • 1/2 teaspoon sea salt
  • 1/3 cup yellow mustard seeds


Cucumber Salad yum (1)
Food: Cucumber Salad (Source : Eating Well)
  1. If used, make the pickled mustard seeds. In a small pot over medium heat, combine the vinegar, water, sugar, and salt. Bring to a simmer, then add the mustard seeds and boil for 30 minutes over low heat, or until the mustard seeds are plump. Allow cooling to room temperature after removing from the heat. Refrigerate for up to 2 weeks before serving.
  2. Assemble the salad. Combine the vinegar, agave nectar, cucumber, onion, salt, sesame oil, and dill in a large mixing basin. Chill for 10 minutes after tossing to coat. Remove to a serving bowl, reserving some of the extra liquid. If preferred, garnish with fresh mint, dollops of pickled mustard seeds, and a drizzle of olive oil. Season with salt and pepper to taste, then serve.