Sometimes, you just need something cool and crisp on your plate. Cucumber salads are a perfect choice, especially when you want something quick, light, and full of fresh flavor. I love how versatile they are – you can make them zesty, creamy, or even inspired by your favorite sushi.
I’ve gathered three of my go-to easy cucumber salad recipes here. Each one is simple to make and brings its own special taste. Get ready to add some refreshing sides to your meals!
Jump to Recipe:
- 1. Easy Asian Cucumber Salad for Summer Meals
- 2. Easy California Roll Cucumber Salad for a Fun Side
- 3. Easy Creamy Cucumber Salad: A Classic Comfort
Easy Asian Cucumber Salad for Summer Meals
This Asian cucumber salad is crisp and bright, with a wonderfully balanced dressing. It’s the perfect light side for any meal, especially when the weather is warm.
I love serving this with grilled chicken or fish, but it’s also fantastic on its own. 
Key Ingredients & Tips
- Cucumber Choice: Use English or Persian cucumbers if you can find them. They have thinner skins and fewer seeds, making them less watery and more pleasant to eat.
- Dressing Balance: The key to a great Asian dressing is balancing sweet, sour, and a little bit of heat. Adjust the sugar, vinegar, and red pepper flakes to your liking.
What You Need
- 2 large English cucumbers, thinly sliced
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon granulated sugar
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon toasted sesame seeds, for garnish
⏱️ Time: 15 Minutes🍽️ Yields: 4 Servings
How to Make It
Step 1: Slice the Cucumbers
Wash your cucumbers well. You can peel them if you like, but I usually leave the skin on for extra color and fiber. Slice them very thinly using a mandoline or a sharp knife. Put the sliced cucumbers into a large bowl.
Step 2: Whisk the Dressing
In a separate small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and red pepper flakes (if using). Stir until the sugar has dissolved completely.
Step 3: Combine and Chill
Pour the dressing over the sliced cucumbers. Toss everything gently to make sure all the cucumbers are coated. Cover the bowl and put it in the fridge for at least 15-30 minutes before serving. This lets the flavors come together. Garnish with toasted sesame seeds.
📝 Final Note
This salad tastes best when it’s well chilled. You can make it a few hours ahead of time, and the flavors will become even better.
Easy California Roll Cucumber Salad for a Fun Side
If you like California rolls, you’re going to love this cucumber salad version. It has all the familiar tastes – imitation crab, avocado, and a creamy dressing – but without the rice.
It’s a wonderful, fresh salad that is simple to make and always a crowd-pleaser. 
Key Ingredients & Tips
- Imitation Crab Prep: Make sure to flake your imitation crab well. This helps it mix evenly with the other ingredients and gives you a bit of crab in every bite.
- Avocado Freshness: Add the diced avocado just before you plan to serve the salad. This will keep it from turning brown and ensure it stays bright green and appealing.
What You Need
- 2 English cucumbers, diced
- 8 ounces imitation crab, flaked
- 1 ripe avocado, diced
- 1/2 cup mayonnaise
- 1 tablespoon rice vinegar
- 1-2 teaspoons sriracha (optional, for a little heat)
- 1 teaspoon sugar
- Salt and black pepper to taste
- 2 tablespoons toasted sesame seeds, for garnish
⏱️ Time: 20 Minutes🍽️ Yields: 4 Servings
How to Make It
Step 1: Prep Ingredients
Dice your cucumbers and place them in a large bowl. Flake the imitation crab meat with your hands or a fork and add it to the bowl. Dice the avocado and set it aside for now.
Step 2: Make the Creamy Dressing
In a medium bowl, whisk together the mayonnaise, rice vinegar, sriracha (if you want some spice), sugar, salt, and pepper. Stir until the dressing is smooth and well combined.
Step 3: Combine and Serve
Pour the creamy dressing over the cucumbers and crab. Stir gently to coat everything. Fold in the diced avocado just before serving. Garnish with toasted sesame seeds.
📝 Final Note
This salad is best served fresh. If you need to make it ahead, keep the avocado separate and add it right before serving to prevent browning.
Easy Creamy Cucumber Salad: A Classic Comfort
This creamy cucumber salad is a classic for a reason – it’s cool, refreshing, and incredibly simple to make. The tangy, creamy dressing pairs perfectly with crisp cucumbers.
It’s a comforting side dish that I often bring to potlucks and family dinners. 
Key Ingredients & Tips
- Salting Cucumbers: Don’t skip salting the cucumbers! It draws out excess water, which prevents your salad from becoming watery and makes the dressing cling better.
- Fresh Dill: Fresh dill is a must for this salad. Its bright, herby taste is what truly makes this creamy cucumber salad special.
What You Need
- 2-3 large cucumbers (such as English or regular slicing), thinly sliced
- 1 teaspoon salt, plus more to taste
- 1/2 cup sour cream (or plain Greek yogurt for a lighter option)
- 1/4 cup mayonnaise
- 2 tablespoons white vinegar
- 1 tablespoon granulated sugar
- 2 tablespoons fresh dill, chopped
- 1/4 teaspoon onion powder
- Black pepper to taste
⏱️ Time: 15 Mins Prep + 30 Mins Chill🍽️ Yields: 4-6 Servings
How to Make It
Step 1: Salt the Cucumbers
Slice your cucumbers thinly. Place them in a colander and sprinkle them with 1 teaspoon of salt. Toss gently to coat. Let them sit over a bowl or in the sink for at least 30 minutes. This helps draw out excess water.
Step 2: Prepare the Creamy Dressing
While the cucumbers are sitting, make your dressing. In a medium bowl, whisk together the sour cream, mayonnaise, white vinegar, sugar, chopped fresh dill, onion powder, and a pinch of black pepper. Mix until it’s smooth and creamy.
Step 3: Combine and Chill
After 30 minutes, gently squeeze the excess water from the cucumbers with your hands or pat them very dry with paper towels. Transfer the dry cucumbers to a large bowl. Pour the creamy dressing over the cucumbers and toss to coat. Cover and chill in the fridge for at least 30 minutes before serving.
📝 Final Note
This salad tastes even better after it’s had a chance to chill in the fridge for an hour or two. The flavors really get to know each other!
