Discover a vibrant mix of thinly sliced cucumbers, red onion, and fresh herbs in a bright vinegar dressing. Crisp and tangy.
# Components:
→ Vegetables
01 - 1 lb English cucumbers or 3 Persian cucumbers, thinly sliced
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 more 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 more to taste
11 - ¼ teaspoon freshly ground black pepper
→ Toppings
12 - 2 tablespoons toasted sesame seeds or chopped almonds (optional)
# Method:
01 - Wash cucumbers and pat dry. Cut in half lengthwise and scoop out seeds if desired. Slice into 1/8-inch rounds.
02 - Place cucumber slices in a colander over a bowl. Sprinkle with ¼ teaspoon salt and toss. Let drain for 10 minutes to remove excess water.
03 - Rinse cucumbers under cold water to remove surface salt. Shake off excess water and pat dry thoroughly with paper towels.
04 - Whisk together rice vinegar, olive oil, sugar or honey, remaining ¼ teaspoon salt, and black pepper in a small bowl until smooth.
05 - In a large mixing bowl, combine drained cucumbers, red onion, chopped dill or mint, and any optional add-ins like carrot, cherry tomatoes, jicama, or radish.
06 - Pour dressing over the vegetable mixture. Toss gently until all ingredients are well coated. Taste and adjust seasoning if needed.
07 - Cover and refrigerate for at least 20 minutes to allow flavors to meld. For optimal texture, serve within 2 hours.
08 - Transfer to a serving platter. Garnish with extra fresh herbs and sprinkle sesame seeds or nuts on top for added crunch and visual appeal.
