# What You Need:
→ Vegetables
01 - 1 pound English cucumbers or 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 - Jicama or watermelon radish, thinly sliced (optional)
→ Herbs
06 - 2 tablespoons chopped fresh dill or 1 tablespoon fresh mint, plus additional 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 additional to taste
11 - ¼ teaspoon freshly ground black pepper
→ Toppings
12 - 2 tablespoons toasted sesame seeds or chopped almonds (optional)
# How To Make:
01 - Wash and pat cucumbers dry. Remove seeds by halving lengthwise and scooping center with a spoon if desired. Slice into 1/8-inch rounds.
02 - Place cucumber slices in a colander over a bowl or sink. Sprinkle with ¼ teaspoon salt and toss gently. 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 or a clean kitchen towel.
04 - In a small bowl, whisk together rice vinegar, olive oil, sugar or honey, remaining ¼ teaspoon salt, and black pepper until smooth and emulsified.
05 - In a large mixing bowl, combine drained cucumbers, red onion, chopped dill or mint, and any optional ingredients such as carrot, cherry tomatoes, jicama, radish, nuts, or seeds.
06 - Pour dressing over the salad mixture and toss gently until well coated. Taste and adjust seasoning as needed.
07 - Cover and refrigerate for at least 20 minutes to allow flavors to meld and cucumbers to chill. For optimal crunch, serve within 2 hours.
08 - Transfer to a serving platter or bowl. Garnish with additional dill or mint and a sprinkle of sesame seeds or nuts for enhanced crunch and visual appeal.
