Best Cucumber Salad Recipe (Crispy & Never Watery)
This creamy cucumber salad stays perfectly crispy and never turns into watery soup at your BBQ. I wasted $180 and three summers learning the salting trick that changes everything now it's foolproof every single time. The cool, tangy crunch pairs with everything from grilled meats to fish tacos, and it actually tastes like the cucumbers you remember from your grandmother's summer table.
Print Pin Servings: 8 cup
Calories: 95kcal
Cost: $7.50
Equipment
- 1 Colander Essential for draining water from salted cucumbers
- 1 Large mixing bowl To whisk dressing and toss salad
- 1 Mandoline slicer or sharp knife For consistent ⅛-inch cucumber slices
- 1 paper towels Critical for drying cucumbers after salting
- 1 Whisk To blend creamy dressing smoothly
- 1 Airtight container For storing cucumber salad in refrigerator
Ingredients
- 4 large English cucumbers about 2 pounds total
- 2 teaspoons salt for draining cucumbers - this is critical!
- 1 small red onion thinly sliced
- 2 tablespoons fresh dill chopped, plus extra for garnish
- ¾ cup sour cream or full-fat Greek yogurt for lighter option
- 3 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon salt for dressing
- ½ teaspoon black pepper freshly ground
- 2 cloves garlic minced
- 1 tablespoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon sesame seeds for garnish
- ½ teaspoon red pepper flakes for heat
- ¼ cup apple cider vinegar instead of sour cream
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley chopped
Instructions
- Slice English cucumbers into ⅛-inch rounds using a mandoline or sharp knife. Consistent thickness ensures even draining and texture.
- Place cucumber slices in a colander set over a bowl. Toss with 2 teaspoons salt and let sit for 30-45 minutes. This draws out excess water that would otherwise dilute your dressing. You'll see water pooling at the bottom - this is exactly what you want.
- After 30-45 minutes, pat the cucumber slices completely dry with paper towels. This step is non-negotiable - any remaining water will ruin your dressing.
- In a large bowl, whisk together sour cream, rice vinegar, sugar, and minced garlic until smooth and well combined.
- Add salt, black pepper, and chopped fresh dill to the dressing. Whisk until well combined. Taste and adjust - it should be tangy but balanced, not mouth-puckering.
- Add the dried cucumber slices to the bowl with the dressing. Add thinly sliced red onion and toss gently until all cucumber slices are evenly coated with the creamy dressing.
- Cover and refrigerate for at least 1 hour, ideally 2-3 hours. This allows flavors to meld and the onions to mellow. Stir before serving and drain any excess liquid that may have accumulated. Keep refrigerated until the absolute last minute - cucumbers release water when they warm up.
Notes
The real magic of cucumber salad is in the salting step it draws out the water that would otherwise turn your creamy dressing into sad, diluted liquid. Don't skip it or rush it. Those 30 minutes of patience are what separate crispy perfection from watery disaster. This is the lesson that cost me three summers, $180 in wasted cucumbers, and one mortifying book club incident to learn. English cucumbers stay crispier longer than regular ones, and keeping everything ice-cold until serving prevents the dreaded water pooling that ruins potlucks.
Nutrition
Serving: 1cup | Calories: 95kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 3.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Cholesterol: 15mg | Sodium: 380mg | Potassium: 220mg | Fiber: 1g | Sugar: 5g | Vitamin A: 320IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 0.3mg