Side Essentials: Chilled Summer Cucumber Salad

Andy Anderson !


It is a hot Summer day… like seven-inches from the midday sun…

I think it is time for a nice cool, refreshing cucumber salad.

This is fairly standard recipe; however, I changed out the white vinegar for rice wine vinegar, to give it a bit more smack, plus I added some diced red-bell pepper, for color, and to introduce another level of flavor.

So, you ready… Let’s get into the kitchen.


☆☆☆☆☆ 0 votes

30 Min
No-Cook or Other



  • 1 large
    seedless cucumber
  • 1/2 medium
    yellow onion, thinly sliced
  • 1/2 medium
    red-bell pepper, seeded, and diced
  • 3 Tbsp
    filtered water
  • 3 Tbsp
    rice wine vinegar, plain variety
  • 2 tsp
    coconut sugar
  • 2 Tbsp
    dill, freshly chopped
  • 1/4 tsp
    black pepper, freshly ground, or to taste
  • ·
    salt, kosher variety, to taste

  • ·
    lemon-pepper spice

How to Make Side Essentials: Chilled Summer Cucumber Salad


  2. The best way to thinly slice the onions, and the cucumber is with a mandoline.
  3. If you want this to be a more creamy salad, then replace the filtered water with 3 tablespoons of sour cream.
  4. I like to cut strips out of the cucumber’s skin to give it more of an interesting presentation. We eat first with our eyes.
  5. If you want to add more of a lemony aspect to this recipe, then add about 1/2 teaspoon of lemon-pepper spice, as noted in the Optional Items.
  6. Gather your ingredients (mise en place).
  7. Thinly slice the cucumbers, and then slice them into half-moons.

    Thinly slice the onion, cut in half, and then separate the layers.

    Dice the red-bell pepper.

    Work, Work, Work... it never ends.
  8. Place the cucumbers into a large strainer, or colander, sprinkle with some salt and allow to drain into a bowl, or sink, for 30 minutes.
  9. Shake the colander or strainer to release any additional water, and then combine in a bowl with the onions, and red-bell pepper.
  10. Whisk the water, vinegar, and sugar in small bowl until the sugar is completely dissolved, and add to the bowl.
  11. Add a bit of salt, and pepper, to taste.
  12. Chef’s Note: Remember that the cucumbers were sprinkled with salt. That helped to remove excess water. So, they might be salty enough.
  13. Toss with the dill.
  14. Chef’s Note: This recipe should last 4 – 6 days in the fridge, if properly sealed.
  15. Place in the fridge, covered, for at least an hour
  16. Chef’s Note: Placing in the fridge for at least an hour serves two, very important, functions:
    1. Cucumber salads are served cold, and for some strange reason, which I cannot fathom, refrigerators makes things cold.
    2. The interaction with the vinegar and sugar will help to mellow out the onions.
  18. Serve while nice and cold. Enjoy.
  19. Keep the faith, and keep cooking.

Printable Recipe Card

About Side Essentials: Chilled Summer Cucumber Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American

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