Simple Vinegar Cucumber Salad

This cucumber salad combines crisp, thinly sliced cukes with a tangy vinegar dressing, creating a refreshing side dish. The process involves peeling, slicing, and tossing the cucumbers with seasoned vinegar for a bright, crunchy final texture that’s ideal for warm days or light meals.

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Prep Time 10

Total Time 10

Servings: 4

Course: Main Course

Cuisine: Asian

Calories: 20

Ingredients Equipment Method Notes

Ingredients

2 firm, shiny cucumbers peeling optional
3 tablespoons rice vinegar or apple cider vinegar
1 teaspoon sugar adjust to taste
0.5 teaspoon coarse sea salt or regular salt
1 clove garlic thinly sliced or minced, optional
a pinch chili flakes optional for heat
fresh dill or cilantro to taste herbs optional for brightness

Equipment

Peeler
Chef's knife
Mixing bowl
Measuring cups and spoons

Method

Peel the cucumbers if desired, then hold the cucumber steady and slice it thinly with a sharp knife or mandoline, listening to the delicate crunch with each cut.
Place the sliced cucumbers into a mixing bowl, feeling their cool, wet texture as you layer them carefully.
In a small bowl, whisk together the vinegar, sugar, salt, and garlic until the sugar and salt dissolve completely, releasing a fragrant tang.
Pour the seasoned vinegar over the cucumber slices, then add chili flakes and fresh herbs if using, tossing gently to coat all the slices evenly.
Use a spoon or tongs to toss the cucumbers gently, hearing the slices slap softly against each other as they absorb the dressing.
Let the salad sit in the fridge for at least 30 minutes, allowing the flavors to meld and the cucumbers to stay crisp and cool.
Give the salad a quick toss before serving, tasting and adjusting the seasoning if needed for extra tang or saltiness.

Notes

For extra crunch, sprinkle a little salt on the cucumber slices and let drain for 10 minutes before tossing with the dressing.