Best Lebanese Cucumber Salad

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Summer is when I crave light, refreshing dishes the most. There’s something so satisfying about a crisp cucumber salad when the weather gets warm. As someone who needs to eat gluten-free, I’m always looking for simple sides that naturally fit my dietary needs – no substitutions required.

I started making this cucumber salad years ago when my neighbor shared her garden’s bounty with me. Now it’s my go-to side dish for backyard barbecues and potlucks. The best part? It takes just minutes to throw together, and I usually have all the ingredients in my fridge.

Want a salad that’s naturally gluten-free and pairs well with practically everything? This one checks all the boxes. I love serving it alongside grilled chicken or bringing it to summer gatherings where I know there will be others watching their gluten intake too.

What Kind of Cucumber Should I Use?

English cucumbers (also called hothouse or seedless cucumbers) are the perfect choice for this salad, though regular garden cucumbers can work in a pinch. English cucumbers have thinner skin, fewer seeds, and a sweeter flavor than their regular counterparts, which means you won’t need to peel or seed them before slicing. If you do end up using regular cucumbers, you might want to peel them and scrape out the seeds first since the skin can be bitter and the seeds can make your salad watery. When shopping, look for cucumbers that feel firm and heavy for their size, with no soft spots or yellowing – these are signs of the freshest picks that’ll give you the crispiest salad.

Options for Substitutions

This refreshing salad is pretty flexible with substitutions. Here’s what you can swap:

• English cucumbers: Regular garden cucumbers work too – just peel them first and remove the seeds if they’re large. Persian cucumbers are another good option and don’t need peeling.
• Rice vinegar: Apple cider vinegar can work in a pinch – just use a bit less (about 1/3 cup) and add a pinch more honey to balance the sharper taste.
• Honey: Maple syrup works great for a vegan version, or you can use agave nectar. Each will give a slightly different sweetness, so start with a little less and adjust to taste.
• Chili garlic sauce: No chili garlic sauce? Try sriracha sauce, or mix some minced garlic with red pepper flakes. Start with less and add more to match your heat preference.
• Green onions: Thinly sliced red onions or chives make good alternatives – just soak red onions in cold water for 10 minutes first to mellow their bite.
• Peanuts: Any nuts work great here – try cashews, almonds, or even sunflower seeds if you need a nut-free option.

Watch Out for These Mistakes While Cooking

The biggest mistake when making cucumber salad is not removing excess moisture from your cucumbers – take a few extra minutes to salt them and let them drain in a colander, then pat them dry with paper towels to prevent a watery salad.

Getting the dressing balance wrong can make or break this dish, so always start with less vinegar and seasonings, then taste and adjust – you can always add more, but you can’t take it away once it’s mixed in.

For the crunchiest texture, serve this salad right after assembling, as letting it sit too long causes the cucumbers to release more water and the sesame seeds to become soggy – if you need to make it ahead, keep the dressing, toppings, and cucumbers separate until just before serving.

A helpful tip is to slice your cucumbers as uniformly as possible (using a mandoline if you have one) so they absorb the dressing evenly and create a more pleasant eating experience.

What to Serve With Cucumber Salad?

This light and refreshing cucumber salad makes a perfect side dish for Asian-inspired meals! It pairs really well with grilled meats like teriyaki chicken or Korean BBQ beef, adding a cool crunch to balance out those rich flavors. For a complete gluten-free meal, serve it alongside some steamed rice and your favorite protein – I especially like it with salmon or tuna. If you’re going for a vegetarian spread, this salad tastes great next to some crispy tofu or as part of a bigger spread with other cold dishes like cold sesame noodles (made with gluten-free noodles, of course) and edamame.

Storage Instructions

Keep Fresh: This cucumber salad is best enjoyed within 24 hours of making it. Place it in an airtight container in the fridge, but keep in mind that the cucumbers will continue to release water over time. I like to eat it within a day to enjoy the crispiest texture!

Make Ahead: If you want to prep this salad in advance, slice your cucumbers and green onions and store them separately from the dressing. Mix the dressing ingredients in a jar and keep it in the fridge. When you’re ready to serve, just combine everything and add your toppings. This way, your cucumbers stay nice and crunchy!

Drain: If you notice excess liquid collecting at the bottom of your container after storing, simply drain it off or serve the salad with a slotted spoon. The flavors will still be there, and this helps keep the salad from getting too watery.

Preparation Time	10-15 minutes
Cooking Time	0-5 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 150-200
• Protein: 2-4 g
• Fat: 5-8 g
• Carbohydrates: 30-35 g

Ingredients

• 2 english cucumbers, sliced thin
• 3 green onions, sliced diagonally
• Toasted sesame seeds for topping
• Chopped peanuts for topping (optional)
• 1/2 cup rice vinegar (ensure gluten-free if needed)
• 1 tablespoon plus 1 teaspoon honey (or pure maple syrup as an alternative)
• 1 teaspoon sesame oil
• 1 teaspoon chili garlic sauce (add another teaspoon for extra heat)
• 1/2 teaspoon salt

Step 1: Prepare the Dressing

In a small bowl, mix all the dressing ingredients together until well combined.

Set the dressing aside to allow the flavors to meld as you prepare the other components of the dish.

Step 2: Combine Vegetables and Dressing

Add the sliced cucumber and onion to a large mixing bowl.

Pour the prepared dressing over the vegetables.

Toss everything together until the cucumber and onion are well coated with the dressing.

This ensures that each piece is flavorful and evenly dressed.

Step 3: Final Touches and Serve

For the best flavor, chill the salad if desired, or serve immediately.

Just before serving, toss the salad a few more times to redistribute the dressing.

Garnish with sesame seeds or crushed peanuts for added texture and taste.

Enjoy your refreshing and crunchy cucumber and onion salad!