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Crisp Cucumber Vinegar Salad

This refreshing dish features thinly sliced cucumbers marinated in a tangy vinegar mixture, resulting in a crunchy, watery bite with bright flavors. The preparation involves quick slicing and a simple marinade, creating a light, crisp salad with a vibrant appearance.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 20
Ingredients Equipment Method

Ingredients
  

  • 2 cups cucumbers preferably English or seedless
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 1 pinch salt to taste
  • 1 teaspoon sugar or honey
  • Optional fresh herbs dill, mint, parsley, or cilantro
  • Optional pinch red chili flakes for heat

Equipment

  • Vegetable Peeler
  • Sharp knife
  • Mixing Bowl

Method
 

  1. Peel the cucumbers using a vegetable peeler, revealing their slick, cool skin.
  2. Slice the cucumbers as thin as possible, almost paper-like, watching for that satisfying crunch with each cut.
  3. Place the sliced cucumbers into a mixing bowl, spreading them out evenly.
  4. Measure out the rice vinegar and pour it over the cucumber slices, ensuring they are well coated.
  5. Add a pinch of salt and a teaspoon of sugar to the bowl, then stir gently to dissolve the salt and sugar into the vinegar mixture.
  6. Toss in chopped fresh herbs like dill or mint if using, and sprinkle red chili flakes for a spicy kick, mixing everything to combine.
  7. Let the cucumbers marinate in the vinegar mixture for at least 30 minutes in the fridge, allowing flavors to meld and cucumbers to soften slightly.
  8. Before serving, give the salad a quick stir, taste, and adjust seasoning if needed with a splash more vinegar or a pinch of salt.
  9. Serve chilled, garnished with extra herbs if desired, enjoying the crisp, watery texture and bright, tangy flavor of this simple cucumber salad.