Crisp Cucumber Salad

Crunchy, crispy texture with a touch of sweetness that makes this Crisp Cucumber Salad extra delicious. The combination of fresh veggies will make you crave this salad all-summer long.

In our family, meals are never complete without a homemade salad, especially if we are having grilled meat for meal. This year, once again, we are growing cucumbers in our greenhouse and this year there are hundreds of them. We snack on them during breakfast, lunch and dinner. It definitely replaced any candy or cookie craving.

As I was going through my collection of old recipes that I’ve gathered over many years, I got inspired by one of the salad recipes from an old magazine. The original recipe uses a spicy dressing. I like salads with more common and simpler dressing ingredients such as oil and vinegar. In other cases, I’d use mayo or sour cream.
This Crisp Cucumber Salad is really easy to put together. It literally takes 15 minutes or less, making it perfect for simple family meals. Cucumbers are my favorite vegetable and any salad that has them in it, will always be my favorite. The red bell pepper gives a nice pop of color to this salad. You can also replace the fresh parsley for dill if you’re not a huge fan of parsley (many people aren’t). To make the process of slicing and cutting vegetables go faster, I use Benriner Mandoline Slicer for cucumbers and pepper and Julienne slicer for carrot.

Crisp Cucumber Salad Ingredients:
Medium cucumbers
Red bell pepper
Medium carrot
Red onion or small shallot
Green onions
Fresh parsley
Grapeseed or sunflower oil
White wine vinegar or distilled white vinegar
Granulated sugar
Fine salt
Ground black pepper
Garlic clove
Crisp Cucumber Salad: crunchy, crispy texture with a touch of sweetness. The combination of fresh veggies will make you crave this salad all-summer long. | olgainthekitchen.com

How to Make Crisp Cucumber Salad:
Make dressing: combine grapeseed oil, white wine vinegar, granulated sugar, fine salt, ground black pepper and pressed garlic clove. Give a gentle stir and set aside for sugar and salt to dissolve.
Wash and paper towel pat dry the salad ingredients.
In a large bowl, combine sliced cucumbers, julienned red bell pepper, julienned medium carrot, finely chopped purple onion, finely chopped green onions and finely chopped fresh parsley.
Pour the salad dressing over the vegetables and toss gently to coat. Serve right away.
Crisp Cucumber Salad: crunchy, crispy texture with a touch of sweetness. The combination of fresh veggies will make you crave this salad all-summer long. | olgainthekitchen.com

Crisp Cucumber Salad: crunchy, crispy texture with a touch of sweetness. The combination of fresh veggies will make you crave this salad all-summer long. | olgainthekitchen.com

Love Fresh Cucumber Salads? Try These Recipes:
Broccoli Cauliflower Cucumber Salad – combo of greens creating crunchy and fresh spring salad
Cucumber Radish Salad – fresh, creamy and crunchy; all-time family favorite
Green Cabbage Cucumber Salad – fresh, vibrant, crisp and nutritious; all you need is 15 minutes
Tomato Cucumber Radish Salad Recipe + Video – quick and easy, flavorful, so refreshing, so creamy and full of vitamins
Tomato and Cucumber Salad – the easiest and the simplest 3-veggie salad that will wow the crowd

Crisp Cucumber Salad

Crunchy, crispy texture with a touch of sweetness that makes this Crisp Cucumber Salad extra delicious. The combination of fresh veggies will make you crave this salad all-summer long.

Ingredients
Crisp Cucumber Salad Ingredients:

4 medium cucumbers (or 1 English) – sliced
1 red bell pepper – julienned
1 medium carrot – julienned
1/4 large purple onion (or 1 small shallot) – finely chopped
3 green onions – finely chopped
2 tablespoons fresh parsley – finely chopped
Crisp Cucumber Salad Dressing Ingredients:
3 tablespoons grapeseed oil
1 tablespoon white wine vinegar
2 teaspoon granulated sugar
1 teaspoon fine salt – or to taste
1/4 teaspoon ground black pepper – or to taste
1 garlic clove – pressed
Instructions
In a small bowl, combine the salad dressing ingredients: 3 tbsp grapeseed oil, 1 tbsp white wine vinegar, 1 tsp granulated sugar, 1 tsp fine salt, 1/4 tsp ground black pepper and 1 pressed garlic clove. Give a gentle stir and set aside for sugar and salt to dissolve.

Wash and paper towel pat dry the salad ingredients.

In a large bowl, combine 4 sliced medium cucumbers, 1 julienned red bell pepper, 1 julienned medium carrot, 1/4 finely chopped large purple onion, 3 finely chopped green onions and 2 tbsp finely chopped fresh parsley.

Pour the salad dressing over the vegetables and toss gently to coat. Serve right away. (I like to refrigerate for 30 minutes (covered) before serving so that the flavors really blend in).

Recipe Notes
You can replace 2 tbsp chopped fresh parsley for 2 tbsp chopped fresh dill.
Make the salad dressing BEFORE you start cutting the vegetables. It will give time for sugar and salt to dissolve.
You can make this salad the day before, but add the dressing before serving or the cucumbers will release their juices, drowning the salad in excess amount of water.
Use Benriner Mandoline and Julienne Slicer for quicker cutting and slicing of vegetables.
Grapeseed oil can be replaced for sunflower oil
White wine vinegar can be replaced for distilled white vinegar