7 Addicting Cucumber Salad Recipes You Have To Try

Tired of the same old boring salads that leave you feeling uninspired? We’ve all been there. You buy a fresh cucumber, excited for a crisp and refreshing side dish, only to end up with a watery, bland bowl that gets pushed to the back of the fridge. The dressing slides right off, the crunch disappears within minutes, and it feels more like a chore to eat than a treat.

That disappointment ends today. We’ve tested countless variations to uncover what makes a cucumber salad truly unforgettable. The secret isn’t just one ingredient—it’s about balancing flavors and, most importantly, mastering one simple technique that guarantees a perfect, crunchy, and flavorful salad every single time. This list is your new go-to guide, updated for 2025, to transform that simple cucumber into the star of your meal.

The secret to the best cucumber salad is salting the cucumbers before dressing them. This simple step draws out excess water, ensuring a crisp, crunchy texture and preventing a diluted, watery dressing. By getting rid of that extra moisture, the dressing can cling to every slice, delivering a concentrated punch of flavor in every bite. This technique is the non-negotiable foundation for both creamy and vinegar-based salads.

Tired of Boring Salads? Here’s the Secret to Truly Addictive Cucumber Salads

The key to an amazing cucumber salad is mastering the technique of drawing out excess water. By salting your cucumbers and letting them rest, you prevent a watery dressing and guarantee a perfectly crisp texture. This simple but crucial step is the foundation for creating salads that are packed with flavor and hold their crunch, whether you prefer a creamy, spicy, or tangy dressing. We’ve tested countless variations to uncover what makes a cucumber salad truly unforgettable. The secret isn’t just one ingredient—it’s about balancing flavors and, most importantly, mastering this one simple technique. This collection of 7 uniquely flavorful and “addicting” recipes is perfect for any occasion, from summer BBQs to quick weeknight sides. This list has been updated for 2025 to bring you the best of the best.

7 Addicting Cucumber Salad Recipes You Have To Try This Week

The 7 best cucumber salad recipes you’ll ever need include a variety of flavor profiles from spicy Asian to classic creamy American. This curated list features restaurant-inspired copycats, family-favorite classics, and viral sensations, each with pro-tips to guarantee perfect results every time. We’ve covered a diverse range of flavors—from spicy and savory Asian styles to rich and creamy American classics—with clear, easy-to-follow instructions for each.

Our 7 best cucumber salad recipes include:
1. Spicy Asian Smashed Cucumber Salad
2. Spicy Korean Cucumber Salad (Oi Muchim)
3. Japanese Cucumber Salad (Sunomono)
4. Din Tai Fung Cucumber Salad (Copycat)
5. Classic Creamy Cucumber Salad
6. Simple Vinegar and Dill Cucumber Salad
7. Addictive 3-Ingredient Sesame Cucumbers

1. Spicy Asian Cucumber Salad (Smashed or Sliced)

To make a Spicy Asian Cucumber Salad, you’ll need to combine smashed or sliced cucumbers with a tangy, savory dressing made from soy sauce, rice vinegar, sesame oil, and chili oil. This popular restaurant-style salad is incredibly easy to make at home and delivers a satisfying crunch and bold flavor.

• Ingredients:
  • 1 lb Persian or English cucumbers
  • 1 tsp salt
  • 2 tbsp soy sauce (or tamari)
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1-2 cloves garlic, minced
  • 1 tsp sugar (or honey/maple syrup)
  • 1-2 tsp chili oil or chili flakes (to taste)
  • Optional: chopped green onions, sesame seeds.
• Instructions:
  1. Prepare Cucumbers: Wash and trim cucumbers. Smash them lightly with a rolling pin or the flat side of a knife until they split open. Break into bite-sized pieces. Alternatively, slice thinly.
  2. Salt & Drain: Toss cucumbers with salt and let sit in a colander for 20-30 minutes to draw out excess water. Rinse thoroughly and pat dry. This is the most crucial step for crunch!
  3. Make Dressing: In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, minced garlic, sugar, and chili oil.
  4. Combine & Marinate: Pour the dressing over the drained cucumbers. Toss well to coat. Let it marinate for at least 10 minutes in the fridge before serving. Garnish with green onions and sesame seeds.

Pro-Tip: Smashing the cucumbers creates more jagged, uneven surfaces, which allows the dressing to cling to every nook and cranny, delivering a bigger flavor punch in every bite compared to slicing.

Pin this spicy, crunchy salad for your next dinner party!

2. Spicy Korean Cucumber Salad (Oi Muchim)

This vibrant Korean side dish is made by tossing thinly sliced cucumbers in a sweet, spicy, and savory dressing featuring gochugaru (Korean chili flakes). Oi Muchim is a staple banchan (side dish) known for its addictively crisp texture and bold flavor.

• Ingredients:
  • 1 lb Persian or Korean cucumbers, thinly sliced
  • 1 tsp salt
  • 1 tbsp gochugaru (Korean chili flakes)
  • 1 tsp gochujang (Korean chili paste), optional
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 1 tsp minced garlic
  • 2 tsp toasted sesame oil
  • 2 scallions, thinly sliced
  • 1 tsp toasted sesame seeds
• Instructions:
  1. Salt & Drain: Toss sliced cucumbers with salt and let rest for 15-20 minutes. Squeeze out any excess water and pat dry.
  2. Make Dressing: In a mixing bowl, combine gochugaru, gochujang (if using), soy sauce, rice vinegar, sugar, minced garlic, and toasted sesame oil. Whisk until smooth.
  3. Combine: Add the drained cucumbers and sliced scallions to the dressing. Use your hands to gently massage the dressing into the cucumbers.
  4. Serve: Garnish with toasted sesame seeds and serve immediately for the best crunch.

Pro-Tip: For the most authentic flavor, use gochugaru (Korean chili flakes) instead of standard red pepper flakes. Gochugaru has a unique fruity, smoky flavor with less harsh heat.

Save this Oi Muchim recipe to your “Korean Food” board!

3. Japanese Cucumber Salad (Sunomono)

Sunomono is a simple and refreshing Japanese salad made by marinating paper-thin cucumber slices in a light, sweet, and tangy vinegar-based dressing. It’s an elegant, non-spicy palate cleanser or side dish that comes together in minutes.

• Ingredients:
  • 1 large English cucumber
  • 1/2 tsp salt
  • 3 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp soy sauce
  • 1 tsp toasted sesame seeds for garnish
• Instructions:
  1. Slice & Salt: Slice the cucumber as thinly as possible (a mandoline works wonders here). In a bowl, toss the slices with salt and let stand for 10 minutes.
  2. Squeeze Dry: Squeeze the cucumber slices gently by hand to remove as much excess water as possible. Discard the water.
  3. Make Dressing: In a separate small bowl, stir together the rice vinegar and sugar until the sugar is completely dissolved. Stir in the soy sauce.
  4. Combine & Chill: Pour the dressing over the squeezed cucumbers and toss to combine. Chill for at least 15 minutes before serving. Garnish with toasted sesame seeds.

Pro-Tip: For an extra touch of flavor and texture, you can add a small amount of rehydrated wakame seaweed to the salad along with the cucumbers.

Looking for a light side? Pin this refreshing Sunomono salad!

4. Din Tai Fung Cucumber Salad (Copycat)

This famous copycat recipe replicates the iconic appetizer by marinating thick cucumber rounds in a savory, slightly sweet, and spicy dressing with garlic, chili oil, and sesame oil. The key is the long salting time, which creates an incredibly dense and crunchy texture.

• Ingredients:
  • 1 lb Persian cucumbers, cut into 1/2-inch rounds
  • 1 tbsp kosher salt
  • 2 tbsp light soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tbsp Mirin (optional)
  • 1 clove garlic, grated
  • 2 tsp chili oil
  • 1 tsp sesame oil
  • Garnish: Minced Fresno chili pepper
• Instructions:
  1. Salt & Rinse: Toss the cucumber rounds with kosher salt and let them sit for 30 minutes. Rinse thoroughly under cold water to remove all salt, then pat completely dry.
  2. Mix Dressing: In a bowl, whisk together the light soy sauce, rice vinegar, sugar, Mirin (if using), grated garlic, chili oil, and sesame oil.
  3. Marinate: Add the dried cucumbers to the dressing and mix well. For the best flavor, cover and marinate in the refrigerator for at least 30 minutes, or up to a day.
  4. Serve: To serve, stack the marinated cucumbers neatly on a small plate. Drizzle with a little extra chili oil and garnish with minced Fresno chili.

Lesson Learned: Do not skip the 30-minute salting time. It’s the key to achieving the signature dense, crunchy texture that makes the restaurant version so special. Rinsing thoroughly is equally important to avoid an overly salty final product.

Craving Din Tai Fung? Pin this copycat recipe now!

5. Classic Creamy Cucumber Salad

This traditional American side dish is made by combining thinly sliced cucumbers and sweet onion in a rich, tangy dressing made from mayonnaise or sour cream, vinegar, and dill. It’s the quintessential summer salad for potlucks, BBQs, and family gatherings.

• Ingredients:
  • 2 large cucumbers, peeled and thinly sliced
  • 1 small sweet onion, thinly sliced
  • 1 tbsp salt
  • 1/2 cup mayonnaise or sour cream
  • 2 tbsp white vinegar
  • 1 tbsp white sugar
  • 1 tsp dried dill weed (or 1 tbsp fresh)
  • 1/4 tsp garlic powder
  • Ground black pepper to taste
• Instructions:
  1. Salt & Drain: In a colander, combine the sliced cucumbers and onion. Sprinkle with salt and toss. Let sit for 30 minutes to draw out moisture.
  2. Rinse & Dry: Rinse the cucumber and onion mixture thoroughly to remove excess salt. Pat very dry with paper towels or a clean kitchen towel.
  3. Make Dressing: In a large bowl, whisk together the mayonnaise (or sour cream), vinegar, sugar, dill, and garlic powder.
  4. Combine & Chill: Add the dried cucumber and onion mixture to the dressing. Stir gently to coat everything evenly. Season with black pepper. Refrigerate for at least 1-2 hours before serving to allow the flavors to meld.

Pro-Tip: For the best texture, use a mandoline to get uniformly thin slices of both the cucumber and the onion. This ensures every bite has the perfect balance of crunch and creaminess.

The perfect BBQ side is here! Pin this creamy cucumber salad recipe.

6. Simple Vinegar and Dill Cucumber Salad

This light and refreshing salad highlights the crispness of cucumbers by tossing them with thinly sliced red onion in a simple, bright dressing of white wine vinegar, a touch of honey, and plenty of fresh dill. It’s a fantastic dairy-free option that’s bursting with fresh flavor.

• Ingredients:
  • 1 English cucumber, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 3 tbsp white wine vinegar
  • 1 tsp honey or agave nectar
  • 1/2 tsp sea salt
  • 2 tbsp chopped fresh dill
  • 1 tbsp chopped fresh chives (optional)
  • Freshly ground black pepper
• Instructions:
  1. Combine & Chill: In a medium bowl, combine the sliced cucumber, red onion, white wine vinegar, honey, and sea salt. Toss gently to combine.
  2. Marinate: Let the salad chill in the refrigerator for at least 20 minutes. This allows the cucumbers to marinate and release some of their water, creating a light brine.
  3. Drain & Serve: Use a slotted spoon to transfer the cucumber and onion mixture to a serving bowl, leaving most of the excess liquid behind.
  4. Garnish: Garnish generously with fresh dill, chives (if using), and a few cracks of black pepper before serving.

Pro-Tip: Leaving the excess liquid behind when serving is key. It concentrates the flavor on the vegetables themselves and prevents the final dish from being soupy. The resulting tangy liquid is delicious and can be used in other salad dressings.

Need a light and healthy side? Pin this simple dill and vinegar salad!

7. Addictive 3-Ingredient Sesame Cucumbers

This is the ultimate quick and easy side dish, made with just three simple ingredients: sliced cucumbers, soy sauce, and sesame oil. It’s a minimalist recipe that delivers a surprisingly deep, savory, and nutty flavor in just a few minutes.

• Ingredients:
  • 1 lb Persian cucumbers, sliced into 1/4-inch rounds
  • 1 tbsp low sodium soy sauce
  • 1 tbsp sesame oil
  • 1 tsp sesame seeds (for serving)
• Instructions:
  1. Slice & Combine: Place the sliced cucumbers in a bowl. Add the soy sauce and sesame oil.
  2. Toss & Chill: Toss well to ensure every slice is coated. Cover and refrigerate for at least 10-15 minutes to let the flavors meld.
  3. Serve: Just before serving, add the sesame seeds and toss one more time. Serve chilled.

Pro-Tip: For an extra layer of nutty flavor, use toasted sesame oil and toast your sesame seeds in a dry pan for 1-2 minutes until fragrant before adding them to the salad.

The easiest side dish ever! Pin this 3-ingredient recipe for later.

Key Takeaways: Your Quick Guide to Perfect Cucumber Salads

• The Golden Rule: Always salt and drain your cucumbers (especially for sliced salads) to prevent a watery result and ensure maximum crunch.
• Choose Your Flavor Profile: You can go Spicy & Savory with Asian-inspired dressings (soy sauce, chili oil, rice vinegar), Rich & Creamy with American classics (mayo, sour cream, dill), or Light & Tangy with simple vinegar-based dressings.
• Pick the Right Cucumber: Persian, English, or Japanese cucumbers are often best as they have thin skin and fewer seeds, making them less bitter and watery.
• Fresh Herbs are Your Friend: Fresh dill, chives, scallions, or cilantro can elevate any simple cucumber salad from good to great.

People Also Ask About Cucumber Salad Recipes

What is the secret ingredient in cucumber salad?

The most important “secret” isn’t a single ingredient but a technique: salting. Tossing sliced or smashed cucumbers with salt and letting them rest for 15-30 minutes draws out excess water. This step is crucial for preventing a soggy salad and ensures the dressing’s flavor isn’t diluted, resulting in a perfectly crunchy and flavorful dish.

What should not be mixed with cucumber salad?

While there are no hard rules, some pairings can be less ideal. Combining cucumbers with high-water-content vegetables like tomatoes can lead to an extra watery salad if not prepared carefully. Additionally, some find that heavy dairy can overpower the cucumber’s delicate freshness. The best combinations balance flavors and textures, like pairing crisp cucumbers with tangy vinegar or creamy mayo.

What can I make with a lot of cucumbers?

A surplus of cucumbers is a great problem to have! Beyond the many salad variations, you can make quick pickles (refrigerator pickles), refreshing infused water, chilled cucumber soup (gazpacho), or blend them into green smoothies. They also make a fantastic, crunchy addition to sandwiches, wraps, and grain bowls for a fresh bite.

Final Thoughts

With these recipes and pro tips, you’re now equipped to leave watery, uninspired salads in the past. From a fiery Korean side dish to a comforting creamy classic, there’s a world of flavor waiting to be discovered. A delicious, refreshing, and truly addictive salad is just a few simple steps away.

Which one of these addicting cucumber salads will you try first? Let us know your favorite in the comments below