Name: Cucumber Salad Recipe
Prep time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 2 English cucumbers thinly sliced; 1 large red onion thinly sliced; 3 tablespoons apple cider vinegar; 3 tablespoons olive oil; 2 tablespoons Miracle Whip; 1½ tablespoons honey; ½ tablespoon minced garlic; 3 tablespoons dill; 1 tablespoon fresh parsley chopped; salt and black pepper to taste

There’s something so fresh and bright about this Cucumber Salad Recipe that I just can’t get enough of. The crisp cucumbers paired with a tangy, slightly sweet dressing make it a perfect side that complements just about any meal. Trust me, once you try it, you’ll want to make it again and again.

In a white bowl on a white marbled surface, there is a cucumber salad made of many thin round slices of green cucumber layered and mixed with thin strips of light purple and white onion spread throughout. The cucumber slices have a fresh, moist texture with green skin edges, while the onion strips add contrast in color and texture. Small specks of herbs and seasoning are scattered evenly on top, giving the salad a light seasoning look. A light cloth is slightly visible in the background. 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 on countless occasions, and it never fails to impress guests or just perk up a simple weeknight meal. The balance of creamy, tangy, and fresh flavors is something I keep coming back to.

Simple yet flavorful: The dressing combines apple cider vinegar, honey, and Miracle Whip for a creamy tang that’s totally unique.
Quick to make: With just 15 minutes prep, it’s an easy recipe that fits right into busy days.
Crunchy and refreshing: Thinly sliced cucumbers and red onion deliver a crisp bite that feels so fresh, especially chilled.
Versatile: It’s a crowd-pleaser that pairs beautifully with grilled meats, sandwiches, or even as a light snack.

A white bowl holds a fresh salad made up of two main layers. The bottom layer is made of round cucumber slices with green edges and pale green centers, sprinkled with small green herb flakes. On top, there are thin slices of purple and white onions scattered evenly around the cucumbers, also coated lightly with the herb dressing that gives a slight shine to the vegetables. The background surface shows a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Cucumber Salad Recipe lies in balancing crisp, fresh veggies with a dressing that has just the right amount of zing and sweetness. These ingredients complement each other in both texture and flavor.

Flat lay of thinly sliced English cucumbers arranged in neat overlapping layers, delicate rings of vibrant red onion fanned out beside them, a small pile of fresh bright green dill sprigs, a handful of finely chopped fresh parsley scattered gracefully, a golden pool of honey catching the light, a dollop of creamy white Miracle Whip, glistening minced garlic pieces, and a clear glass bottle of amber apple cider vinegar standing tall, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

English cucumbers: Their thin skin and few seeds make for perfect, crisp slices without bitterness.
Red onion: Adds a mild sweetness and zingy contrast to the cool cucumbers.
Apple cider vinegar: Brings bright acidity that wakes up the whole salad.
Olive oil: Gives a smooth, rich mouthfeel that balances the vinegar’s sharpness.
Miracle Whip: Adds creaminess and a touch of tang that’s different from standard mayo.
Honey: Just a hint of sweetness to mellow and unify the flavors.
Minced garlic: Provides gentle warmth and depth without overpowering.
Dill: Fresh and herbaceous, it’s classic with cucumbers for that garden-fresh vibe.
Parsley: Adds a clean, fresh finish and bright green color.
Salt and black pepper: Essential for seasoning and balancing all the flavors perfectly.

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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 experimenting with this cucumber salad recipe—sometimes I toss in a little feta or swap herbs depending on what’s fresh. Feel free to play around until you find your perfect mix!

Variation: Adding chopped fresh mint brings a bright, slightly sweet flavor that I tried last summer and absolutely loved.
Dietary tweak: If you want to keep it dairy-free, you can replace Miracle Whip with a vegan mayo alternative.
Seasonal changes: Swap dill for fresh basil or chives if cucumbers are in season but you want a new twist.

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

Step 1: Slice the Veggies Thinly

Start by slicing 2 English cucumbers and 1 large red onion as thinly as you can—this is key to the salad’s delicate texture. I use a mandoline slicer to get even, paper-thin slices quickly. If you don’t have one, a sharp knife works fine—just take your time!

Step 2: Season Your Base

Toss the sliced cucumbers and onions together in a large bowl and sprinkle with salt and pepper. The salt helps start drawing out some moisture, especially from the cucumbers, so the salad stays crisp rather than soggy.

Step 3: Whisk the Dressing

In a small bowl, whisk 3 tablespoons of apple cider vinegar, 3 tablespoons of olive oil, 2 tablespoons of Miracle Whip, 1½ tablespoons of honey, ½ tablespoon of minced garlic, and 3 tablespoons of fresh dill until completely combined. It comes together surprisingly fast, and the creamy tang of Miracle Whip really sets this apart from your typical vinaigrette.

Step 4: Combine and Chill

Pour the dressing over the veggies and toss thoroughly to coat every slice. Then sprinkle 1 tablespoon of finely chopped fresh parsley on top for a final pop of color and freshness. Pop it in the fridge for at least 30 minutes so those flavors really meld.

Top Tip

After making this cucumber salad dozens of times, I’ve learned a few simple tricks that totally elevate the dish and make prep easier.

Thin slicing: Using a mandoline for thin, even slices ensures each bite is perfectly crisp and evenly coated.
Resting time: Allow the salad to chill for at least 30 minutes to let the dressing soak in—this is when the magic happens!
Salt smartly: Salt the veggies before dressing to draw out excess water, avoiding watery salad.
Fresh herbs: Always opt for fresh dill and parsley for that vibrant, garden-fresh flavor, not dried.

How to Serve Cucumber Salad Recipe

Garnishes

I usually sprinkle a little extra fresh dill or parsley right before serving. Sometimes I add a few thin lemon slices on top for a zesty garnish that brightens the whole bowl. Toasted sunflower seeds or sliced almonds also add a nice crunch if you want some texture contrast.

Side Dishes

This cucumber salad pairs beautifully with grilled chicken, salmon, or even alongside burgers. It’s also my go-to side for summer BBQs — it cools and refreshes the palate perfectly amidst smoky flavors.

Creative Ways to Present

For special occasions, I like to serve the salad in clear glass bowls or individual mason jars so guests can see all those beautiful green and purple layers. It also works great as a crisp topping for open-faced sandwiches or fancy appetizers.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge. The flavors actually deepen after a day, but I recommend eating it within 3-4 days before it loses its crispness. If you notice extra liquid, just drain it off before serving again.

Freezing

This cucumber salad doesn’t freeze well because cucumbers become watery and mushy when thawed. I’d skip freezing and just enjoy it fresh or refrigerated.

Reheating

This salad is best served cold or at room temperature, so it doesn’t require reheating. Just give it a quick toss, maybe add a splash more vinegar or oil if it tastes a little flat after storage.

Frequently Asked Questions:

Can I use regular cucumbers instead of English cucumbers?

Yes, you can use regular cucumbers, but they tend to have thicker skins and more seeds, which might make the salad a little more bitter or watery. If you do, consider peeling them and removing seeds for best texture.

What can I substitute for Miracle Whip?

If you don’t have Miracle Whip or prefer a different flavor, plain mayonnaise or a vegan mayo substitute works fine. The dressing won’t have quite the same tang but will still be delicious.

How long should I chill the salad?

Chilling for at least 30 minutes is ideal to let the flavors meld and veggies crisp up. If you’re short on time, even 15 minutes helps, but longer is better.

Can I make this salad ahead of time?

Absolutely! It’s a great make-ahead salad. Just keep it chilled and stored in an airtight container, and toss gently before serving to refresh the coating.

Final Thoughts

This Cucumber Salad Recipe has become a staple in my kitchen because it’s so simple to make and endlessly satisfying. It’s one of those dishes that feels healthy and fancy at the same time—perfect for sharing with friends or pampering yourself. I hope you enjoy it as much as I do!