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Cucumber Vinegar Salad

This simple cucumber vinegar salad features thinly sliced cucumbers tossed with a tangy rice vinegar dressing, creating a crisp and refreshing side dish. The preparation emphasizes slicing, mixing, and marinating to develop a bright, crunchy texture with a flavorful punch.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 20
Ingredients Equipment Method

Ingredients
  

  • 2 medium cucumbers preferably firm and fresh
  • 2 tablespoons rice vinegar mild and slightly sweet
  • 1 teaspoon sugar optional, to balance acidity
  • 0.5 teaspoon sea salt or to taste
  • 2 tablespoons fresh dill or cilantro chopped finely
  • a dash red pepper flakes optional, for heat

Equipment

  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Spoon

Method
 

  1. Use a sharp knife to thinly slice the cucumbers into paper-thin rounds, listening for the crisp snap with each cut. Place the slices into a mixing bowl.
  2. Pour the rice vinegar over the cucumber slices, watching as they soak up the tangy liquid and the slices start to shimmer slightly.
  3. Add a teaspoon of sugar and a pinch of sea salt to the bowl, then gently stir everything together with a spoon, feeling the crunch of cucumber and the tang of vinegar mingle as you toss.
  4. Sprinkle in the chopped dill or cilantro, distributing the fresh herbs evenly through the slices, and add a dash of red pepper flakes if you like a bit of heat.
  5. Give everything one last gentle toss to coat the slices thoroughly with the herbs and chili, then let it sit for about 10 minutes to allow the flavors to meld and the cucumber to soften slightly.
  6. Serve the cucumber vinegar salad immediately, enjoying the crisp texture, bright acidity, and fresh herbal aroma with every crunchy bite.