Recipe Review

This 10-Minute Cucumber Salad Is a Cold, Crunchy Summer Treat

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Cucumbers are one of the easiest, best vegetables to enjoy during the summer. They retain their crunch well in a salad, and their ability to absorb all the flavors in a tart, vinegary dressing makes them perfect for a summer salad and make-ahead side dish. This cucumber salad is cold and crunchy, and you can make it in 10 minutes and enjoy it for days later. 

Start by slicing cucumbers into thin circles, then dice a red pepper and slice a red onion as thinly as you possibly can — if you have a mandoline to slice with, it will help a lot. Mix all the vegetables together in a bowl with a teaspoon of sesame seeds.  

Make the dressing by whisking together rice wine vinegar, toasted sesame oil, a bit of honey, red pepper flakes, and sea salt. Toss everything together so the dressing coats all the cucumbers and vegetables, and taste it to make sure the seasoning is the way you like it. You can serve the salad immediately if you want to, but I like to let a cucumber salad like this sit for a while before eating it. Ten minutes on the counter lets the flavors meld nicely. If you have time, set it aside in the refrigerator for an hour or two to let everything come together. The cucumbers stay crunchy and cold, and they pick up all the great flavors from the dressing. 

This salad makes great leftovers, too. According to the author, the cucumbers should stay crunchy in the refrigerator for about three days after you mix in the dressing. 

Get the recipe: Asian Cucumber Salad from Joyful Healthy Eats

Credit: Joe Lingeman

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