This cucumber salad is cold, refreshing and easy to make. It’s a perfect side dish for summer.
Growing up, my mom made two kinds of Chines-style cucumber salads: a savory smashed cucumber salad and a sweet and sour cucumber salad. My favorite was the savory one but Mr. K’s favorite is the sweet and sour one because it has a vinegar base. I also decided to add some dill to mine to give it that extra tangy flavor. I’ve been obsessed with dill lately.
After the weekend we had, I really needed to add some greens to our diet. Mr. K’s close childhood friend came to visit and hang out with him and S, another close friend who lives in San Diego. The three of them are very good friends and it was definitely one of those boys’ weekends that involved a lot of calories in the form of drinking and eating. I won’t go into the details, but I will share a funny little story.
After Mr. K mentioned that his friend was visiting, I kept asking details. I am all about planning and so it bothered me not knowing what time he’d be arriving, what the plan was for dinner, etc. But Mr. K told me to just chill and that everything would work out. He told me that S had ideas of where to eat and drink at and the two of them would figure and plan everything out.
So Saturday comes and their friend arrives at the train station as scheduled. And no one is there to pick him up! It seems in all of their “planning,” neither of them had ever confirmed who would be picking up the friend and each of them thought the other person was doing it. Sigh.
Anyhow, the rest of the weekend did go pretty well but now we’re pretty tired and I feel like I need another weekend to recover. Luckily this salad is easy and no fuss. It’s been so hot out, we haven’t had as much of an appetite, but this really hits the spot.
More Cucumber Recipes
Sweet and Sour Dill Cucumber Salad
Ingredients
- 3 Persian cucumbers (see note)
- 2 1/2 tbsp distilled white vinegar
- 3 tsp granulated white sugar
- 2 tbsp chopped fresh dill
- 1/2 tsp sriracha sauce optional
Instructions
- Thinly slice cucumbers and place into a large bowl. Add vinegar, sugar, dill and sriracha sauce and toss into cucumbers. You can adjust vinegar and sugar amounts depending on personal preference. Chill salad in the fridge for about 1 hour.
- Drain excess liquids from the bowl and serve chilled.
Notes
- I like Persian cucumbers because they tend to be crisper. If you can't find them Kirby ones also work.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
What a refreshing side dish!
Ha ha, I know what you mean about being prepared and being a planner and all. I hate not knowing things and get antsy when there is no direction.
haha. I’ve definitely had to learn to deal, especially when hanging out with Mr. K’s family
Hi Kirbie! Love the blog. Do you salt the cucumbers at all? I didn’t see it in the recipe. Thanks!
Hi Sarah- I don’t. I know some people do salt and drain beforehand, but I usually skip that step.
I can’t believe this! I ws in a restaurant recently that served a salad/relish tray. Among the goodies, would you believe, was this delicious cucumber dish. I think I just found it and I thank you very, very much! It is now on my go-to list!
happy to help! =)