Four Ways to Enjoy Cucumber Salads

This salad brings some heat with gochugaru (Korean chili flakes) and a savory, tangy dressing.

Ingredients:

4 Persian cucumbers, ends removed and cut into ½ inch chunks

1/2 cup white onion, thinly sliced

1 tablespoon gochugaru (Korean chili flakes)

1 tablespoon sesame seeds

2 teaspoons soy sauce

½ teaspoon sesame oil

1 teaspoon rice vinegar

½ teaspoon sugar

Instructions:

In a medium-sized bowl, whisk together gochugaru, soy sauce, sesame oil, sesame seeds, rice vinegar, and sugar.

Add the chopped cucumbers and onion to the bowl and toss them in the dressing, making sure everything is well-coated.

Taste and adjust seasoning as needed.

Let the salad marinate for 10 minutes before serving. You can add sliced green onions if available.

3. Creamy Cucumber Salad
A rich and creamy salad with tangy sour cream and fresh dill—perfect for summer picnics.

Ingredients:

2 English cucumbers

1/3 cup sliced red onion (optional)

For the Dressing:

1/2 cup sour cream or plain Greek yogurt

3 tablespoons mayonnaise

1/4 cup chopped fresh dill

1 tablespoon fresh lemon juice

1/4 teaspoon garlic powder

1/2 teaspoon granulated sugar

Salt to taste

Instructions:

Wash and slice the cucumbers into ¼-inch thick slices.

In a large bowl, whisk together sour cream, mayonnaise, dill, garlic powder, lemon juice, sugar, and 1/8 teaspoon salt.

Add the cucumbers and onions (if using) to the bowl and gently toss to coat.

Refrigerate for at least 1 hour before serving.

Taste and adjust seasoning with additional salt and pepper. Garnish with more fresh dill, if desired.

4. Smashed Cucumber Salad

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