Tired of wilted, watery cucumber salads? Say hello to your new go-to! This recipe unlocks the secret to perfectly crisp, tangy cucumbers bathed in a vibrant dressing of sweet paprika, fresh dill, and a hint of sugar. It’s the ultimate refreshing side dish that cuts through rich meals and shines on its own. Simple, elegant, and addictively delicious, this is the cucumber salad you’ll make all summer long.
Ingredients
• 4 to 5 medium cucumbers, about 2 lbs / 900g
• Coarse sea salt, for drawing out water and seasoning
• ⅓ cup / 80 ml white wine vinegar
• ½ large white onion, sliced paper-thin
• 2 tsp sweet paprika
• 1 Tbs minced fresh dill, or 1 tsp dried dill
• 1 ½ tsp granulated sugar
• Freshly ground black pepper, to taste
• Pinch of hot paprika, optional
Instructions
1. Prepare the Cucumbers: Peel the cucumbers, slice them in half lengthwise, and use a spoon to scoop out the seeds. Slice the cucumber halves into thin, uniform half-moons. Place them in a colander, toss generously with salt, and let them sit for 30 minutes to release excess water.
2. Make the Dressing: While the cucumbers drain, whisk together the white wine vinegar, paper-thin onion slices, sweet paprika, dill, sugar, and a few grinds of black pepper in a medium bowl. Let the dressing rest for at least 20-30 minutes to allow the flavors to meld.
3. Combine and Toss: Gently rinse the salt from the cucumbers and pat them completely dry with a clean kitchen towel or paper towels—this step is key for a crisp salad! Add the dry cucumbers to the bowl with the dressing and toss thoroughly to coat every slice. Taste and adjust seasoning if necessary.
4. Chill and Serve: For the best flavor, cover and chill the salad in the refrigerator for at least 20 minutes. Give it one final stir before serving to redistribute the dressing.
Nutritional Information
• Serving Size: 1 serving
• Calories: 45kcal
• Carbohydrates: 9g
• Protein: 1g
• Fat: 0.5g
• Sodium: 250mg
• Sugar: 6g. Please note this is an estimate and will vary based on exact and portion sizes.
Pro Tips
• for the Perfect Cucumber Salad
• Use Kirby, Persian, or English cucumbers. They have thinner skins and fewer seeds, resulting in a less watery, crunchier salad.
• A mandoline slicer is your best friend for achieving consistently paper-thin cucumber and onion slices, which greatly improves the texture.
• Salting and draining the cucumbers is the most crucial step. It draws out excess moisture, preventing a soggy salad and ensuring the cucumbers stay crisp.
• While it’s great after 20 minutes, this salad is even better the next day! The flavors deepen as the cucumbers marinate in the tangy dressing.
FAQ
Q: How can I make this cucumber salad a complete vegetarian meal
A: To turn this refreshing side into a satisfying main course, add a source of plant-based protein. Toss in a can of rinsed chickpeas or white beans, serve it alongside grilled tofu or tempeh, or top it with crumbled vegan feta and a handful of toasted pumpkin seeds for extra crunch and healthy fats.
Q: Is this cucumber salad recipe vegan and gluten-free
A: Yes, this recipe is naturally vegan and gluten-free. All the ingredients, including the cucumbers, onion, vinegar, and spices, are plant-based and do not contain any gluten, making it a safe and delicious option for various dietary needs.
Q: Can I use a different type of vinegar for the dressing
A: Certainly. While white wine vinegar offers a classic, sharp tang, you can easily substitute it. Apple cider vinegar will add a slightly fruitier, milder flavor, while rice vinegar would make it a bit sweeter. We recommend avoiding dark, heavy vinegars like balsamic, as they can overpower the fresh dill and paprika.
Q: How long will this vegetarian cucumber salad stay crisp in the fridge
A: Because the crucial step of salting and draining the cucumbers removes excess water, this salad stays wonderfully crisp for 3-4 days when stored in an airtight container in the refrigerator. In fact, the flavors meld and deepen, making it even more delicious on the second day.
