There’s something incredibly refreshing about a crisp, tangy salad that feels like a cool breeze on a warm day. This Cucumber Salad Recipe strikes that perfect balance with crunchy cucumbers, zesty apple cider vinegar, and a hint of sweetness—making it an absolute staple in my kitchen.

A white bowl filled with a cucumber salad sits on a white marbled surface. The salad has three main layers: thin green cucumber slices with dark green edges form the base, while thin slices of pink and white onion are mixed evenly throughout. The top layer is sprinkled with small pieces of dried green herbs adding a speckled look over the fresh vegetables. The cucumber slices show some natural seeds and light green flesh, and the onions have a slight shine, making the whole salad look fresh and crisp. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cucumber Salad Recipe
Top Tip
How to Serve Cucumber Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cucumber Salad Recipe

Why You'll Love This Recipe

I’ve made this cucumber salad more times than I can count, especially when friends come over or when I want something light alongside a heavier meal. It refreshes the palate and is so easy to whip up, proving that simple ingredients can truly shine.

Fresh and crunchy: The English cucumbers keep every bite crisp and satisfying without too much moisture.
Balanced dressing: The tang of apple cider vinegar contrasts beautifully with the subtle sweetness of honey and the creaminess from Miracle Whip.
Herbaceous freshness: Dill and parsley add that unmistakable bright and garden-fresh flavor.
Make-ahead friendly: It actually tastes better after chilling and can be stored for a few days without losing its charm.

A white bowl filled with thin slices of green cucumber and long, curved strips of light purple onion, mixed together and sprinkled with small green herb flakes that look like dill. The cucumber slices have a smooth texture with dark green edges, and the onion strips are semi-transparent with a hint of white. The salad looks fresh and lightly coated with a dressing that gives a slight shine on the surface. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this cucumber salad recipe lies in the harmony of textures and flavors. Each ingredient plays its part — from the mild crunch of the English cucumbers to the punchy zip of vinegar and the creamy hint of Miracle Whip, giving it a slight tang you won’t get from mayo alone.

Flat lay of thinly sliced English cucumbers arranged in neat overlapping rows, delicate half rings of vibrant red onion fanned out beside them, small piles of fresh green dill sprigs and chopped parsley, a small mound of golden honey glistening under soft light, a dollop of creamy white Miracle Whip, a few cloves of minced garlic scattered, and a clear glass jar partially filled with amber apple cider vinegar, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

English cucumbers: Longer and thinner than regular cucumbers, they have fewer seeds and thinner skin, which means less bitterness and more crunch.
Red onion: Adds a mild sharpness and that beautiful pop of purple color; slicing thinly keeps it from overpowering the salad.
Apple cider vinegar: Gives the dressing a flavorful tanginess that brightens everything up.
Olive oil: Adds a smooth mouthfeel and balances the acidity.
Miracle Whip: A creamy, tangy ingredient that lightens the dressing without the heaviness of mayo — my favorite secret weapon here.
Honey: Just a touch to cut through the tartness and marry the flavors beautifully.
Minced garlic: For that subtle savory depth that wakes up the taste buds.
Dill: I always use fresh if I can. Its herbaceous, slightly anise-like flavor is essential for that classic cucumber salad vibe.
Fresh parsley: Adds a fresh green note and makes the salad pop visually as well.
Salt and black pepper: To season perfectly and bring out the flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this cucumber salad recipe is. You can easily tweak it to suit what you have in the pantry or what your taste buds crave. It’s the kind of dish where your creativity is welcome!

Variation: Sometimes I swap out red onion for green onions when I want a milder bite—and it keeps the salad crisp while adding a subtle onion flavor that’s perfect in spring or summer.
Spicy kick: Adding a pinch of cayenne or a few red pepper flakes helps if you like a little heat.
Dairy twist: Occasionally, I crumble some feta on top for a briny contrast that pairs perfectly with the cool cucumbers.
Vegan option: Simply replace Miracle Whip with vegan mayo, and honey with maple syrup to keep it plant-based but just as creamy and delicious.

Step-by-Step: How I Make Cucumber Salad Recipe

Step 1: Slice with care for perfect crunch

First, get your English cucumbers and slice them thinly. I like using a mandoline for this because it’s fast and gives me uniform slices—plus, the thinner they are, the better the texture in the salad. Slice the red onion into thin half-moons so it blends nicely without overpowering. Toss both into a large bowl and season with salt and pepper.

Step 2: Whisk together the dressing

In a separate small bowl, whisk your apple cider vinegar, olive oil, Miracle Whip, honey, minced garlic, and dill until smooth and well combined. This dressing is the heart of the salad — make sure the honey dissolves completely for balanced sweetness.

Step 3: Toss, garnish, and chill

Pour the dressing over your cucumbers and onions. Toss gently so every slice gets coated but still stays crisp. Sprinkle the chopped fresh parsley on top for an added pop of color and flavor, then cover and refrigerate for at least 30 minutes. I find this chilling time brings all the tastes together wonderfully.

Top Tip

After making this cucumber salad recipe several times, I've learned a few tricks that really help it shine and keep it fresh:

Use English cucumbers: Their thin skin and minimal seeds prevent sogginess and bitterness, which I discovered the hard way trying regular cucumbers.
Thin slicing is key: Whether by hand or mandoline, thin slices hold the dressing better and create that classic crisp bite.
Don’t skip the chilling: Letting it sit for 30 minutes or more really melds the flavors and softens the onions, making each forkful deliciously harmonious.
Adjust sweetness and acidity last: Taste right before serving—you might want a little extra honey or vinegar depending on your produce’s freshness.

How to Serve Cucumber Salad Recipe

Garnishes

I often finish this salad with a sprinkle of freshly chopped dill and parsley right before serving for a vibrant green pop. Sometimes I add a few toasted sunflower seeds or slivered almonds for a bit of crunch contrast—totally optional but delicious!

Side Dishes

This cucumber salad is the perfect lighter companion to grilled meats like chicken or steak. I especially love it alongside barbecued ribs or as a refreshing side with spicy dishes like kebabs or falafel. It also pairs beautifully with creamy potato salads or hearty rice bowls.

Creative Ways to Present

For summer picnics or potlucks, I sometimes serve this cucumber salad layered in a clear glass trifle bowl to show off the vibrant colors. Another fun idea is to hollow out English cucumbers and stuff them with the salad for individual servings that look fancy but are so easy to prepare.

Make Ahead and Storage

Storing Leftovers

I keep leftover cucumber salad in an airtight container in the fridge, and it lasts well for 3-4 days. The flavors actually deepen over time, but I recommend giving it a gentle stir before serving again.

Freezing

Freezing this salad isn’t ideal because cucumbers get watery and mushy when thawed. I’d suggest enjoying it fresh or chilling leftovers in the fridge instead.

Reheating

This is definitely a cold salad, so I don’t reheat it. I prefer to serve it chilled straight from the fridge for maximum crunch and freshness.

Frequently Asked Questions:

Can I use regular cucumbers instead of English cucumbers?

You can, but regular cucumbers have thicker skins and more seeds, which can make the salad a bit watery and slightly bitter. If you use them, consider peeling and deseeding first for best results.

Is Miracle Whip necessary in the dressing?

Miracle Whip adds a creamy tang that balances the acidity nicely, but if you don’t have it or prefer otherwise, you can substitute with mayo or vegan mayo. The flavor will be slightly different but still delicious.

Can I prepare this salad ahead of time?

Absolutely! This cucumber salad actually tastes better after chilling for at least 30 minutes, allowing the flavors to meld. Just cover it tightly and keep it refrigerated until serving.

How long does the salad keep in the fridge?

Stored in an airtight container, this salad will stay fresh and tasty for up to 3-4 days. I recommend giving it a stir before serving leftovers. Beyond that, the cucumbers may start to get soggy.

Final Thoughts

This Cucumber Salad Recipe has become such a reliable go-to in my kitchen because it’s fresh, light, and effortlessly delicious every single time. I hope you enjoy making it just as much as I do—and that it brings a bit of brightness and crunch to your meals too. Give it a try, and you might find it quickly turning into a favorite side!