A vibrant mix of crisp cucumbers, red onion, and fresh herbs, tossed in a bright vinegar dressing for a refreshing side.
# Components:
→ Vegetables
01 - 1 lb English cucumbers or 3 Persian cucumbers, thinly sliced into 1/8-inch rounds
02 - ½ medium red onion, very thinly sliced
03 - 1 small carrot, julienned (optional)
04 - ½ cup halved cherry tomatoes (optional)
05 - Thinly sliced jicama or watermelon radish (optional)
→ Herbs
06 - 2 tablespoons chopped fresh dill or 1 tablespoon fresh mint, plus extra for garnish
→ Dressing
07 - 2 tablespoons rice vinegar or apple cider vinegar
08 - 1 tablespoon extra-virgin olive oil or toasted sesame oil
09 - 1 teaspoon granulated sugar or honey
10 - ½ teaspoon kosher salt, plus additional to taste
11 - ¼ teaspoon freshly ground black pepper
→ Toppings
12 - 2 tablespoons toasted sesame seeds or chopped almonds (optional)
# Preparation Steps:
01 - Wash cucumbers thoroughly and pat dry. Cut each cucumber in half lengthwise and remove seeds by scooping out the center with a spoon. Slice into 1/8-inch rounds using a sharp knife or mandoline for uniform thickness.
02 - Place cucumber slices in a colander set over a bowl or sink. Sprinkle with ¼ teaspoon salt and toss gently to coat. Let drain for 10 minutes to draw out excess water and ensure maximum crunch.
03 - After 10 minutes, rinse cucumbers under cold running water to remove surface salt. Shake off excess liquid and pat dry thoroughly with paper towels or a clean kitchen towel to prevent watered-down dressing.
04 - In a small bowl, whisk together rice vinegar, olive oil, sugar or honey, remaining ¼ teaspoon salt, and black pepper. Whisk vigorously until sugar dissolves and mixture is emulsified and smooth.
05 - In a large mixing bowl, add drained cucumbers, red onion, chopped dill or mint, and any optional ingredients including carrot, cherry tomatoes, jicama, radish, nuts, or seeds.
06 - Pour the prepared dressing over the vegetable mixture. Toss gently with clean hands or salad servers until all ingredients are evenly coated. Taste and adjust seasoning with additional salt or pepper if needed.
07 - Cover the bowl and refrigerate for at least 20 minutes to allow flavors to develop and cucumbers to chill thoroughly. For optimal texture, serve within 2 hours of dressing to maintain crispness.
08 - Transfer salad to a decorative serving platter or bowl. Garnish generously with additional fresh dill or mint and a light sprinkle of sesame seeds or chopped nuts for added texture and visual appeal.
