Sometimes, all I want is something light, refreshing, and full of bright flavor. That’s exactly how I feel about cucumber salads, especially when the weather warms up or I just need a quick side dish. Cucumbers are amazing for their crisp texture and ability to soak up delicious dressings.
Today, I’m sharing two fantastic cucumber salad recipes that are simple to make and packed with zesty goodness. Whether you like a bit of heat or a classic fresh taste, you’ll find a new favorite here. I think you’ll really enjoy these easy options!
Jump to Recipe:
Easy Spicy Cucumber Salad for Refreshing Crunch
This spicy cucumber salad is incredibly simple and delivers a great kick. It’s a perfect side dish for grilled meats or just to enjoy on its own when you crave something cool with a bit of heat.
Key Ingredients & Tips
- Cucumber Choice: I always recommend using English or Persian cucumbers because they have fewer seeds and thinner skin, meaning less work and a better texture.
- Chili Flakes: Adjust the amount of red pepper flakes to your liking. If you prefer less heat, start with a small amount and add more as you taste.
What You Need
- 2 large English cucumbers
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar
- ½ tsp red pepper flakes (or more, to taste)
- 1 tbsp chopped fresh cilantro (optional)
⏱️ Time: 15 minutes🍽️ Yields: 4 servings
How to Make It
Step 1: Prep the Cucumbers
Wash and dry your cucumbers. You can peel them if you like, but it’s not necessary. Slice them into thin rounds or half-moons. Place the sliced cucumbers in a medium bowl.
Step 2: Make the Dressing
In a small bowl, combine the minced garlic, soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes. Whisk everything together until the sugar is dissolved and the dressing is well mixed.
Step 3: Combine and Chill
Pour the dressing over the sliced cucumbers. Toss gently to make sure all the cucumber pieces are coated. If using, stir in the fresh cilantro. Cover the bowl and refrigerate for at least 15-20 minutes before serving. This helps the flavors blend together.
📝 Final Note
This salad is best enjoyed fresh. You can store any leftovers in an airtight container in the fridge for up to 2 days, but the cucumbers might get a little softer over time.
Simple Thai Cucumber Salad for Fresh Taste
This Thai-inspired cucumber salad is bright, tangy, and a little sweet, offering a lovely fresh taste. It’s a wonderful addition to any meal and comes together so quickly, making it a perfect last-minute side.
Key Ingredients & Tips
- Fresh Lime Juice: Always use fresh lime juice for the best bright flavor. Bottled juice just doesn’t compare and can make the dressing taste flat.
- Crushed Peanuts: Adding crushed peanuts gives a nice textural element and a bit of nuttiness. If you have a peanut allergy, you can leave them out or use toasted cashews.
What You Need
- 2 large English cucumbers
- ¼ cup rice vinegar
- 2 tbsp sugar
- 1 tbsp fresh lime juice
- 1 tbsp fish sauce
- ½ tsp red pepper flakes (optional)
- ¼ cup finely chopped red onion
- 2 tbsp chopped fresh cilantro
- 2 tbsp crushed roasted peanuts, for garnish
⏱️ Time: 20 minutes🍽️ Yields: 4-6 servings
How to Make It
Step 1: Slice the Cucumbers
Wash and dry your cucumbers. For this salad, I like to slice them into thin rounds or ribbons using a mandoline or a very sharp knife. Place the sliced cucumbers into a large mixing bowl.
Step 2: Prepare the Dressing
In a separate small bowl, combine the rice vinegar, sugar, fresh lime juice, fish sauce, and red pepper flakes (if using). Whisk until the sugar has fully dissolved. Taste and adjust the sweetness, sourness, or spice to your preference.
Step 3: Combine and Serve
Pour the prepared dressing over the cucumbers. Add the finely chopped red onion and fresh cilantro. Toss everything gently to ensure the cucumbers are evenly coated. Let it sit for about 10 minutes to let the flavors marry. Garnish with crushed peanuts just before serving.
📝 Final Note
For the best crunch, serve this salad immediately after preparing it. If you need to make it ahead, keep the dressing separate and combine it with the cucumbers just before serving.
