Name: Cucumber Ribbon Salad
Prep time: 10 min
Total time: 15 min
Ingredients: 2 large cucumbers (English or Kirby) (Peel if preferred.); 1/4 cup red onion, very thinly sliced; 1/4 cup red wine vinegar; 2 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper, to taste; Fresh dill, roughly chopped, for garnish

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I first tried this cucumber ribbon salad on a sweltering summer evening when I wanted something bright, crunchy, and impossibly fast. Thin, buttery cucumber ribbons tossed with a sharp red wine vinaigrette and a scatter of fresh dill deliver a cool, refreshing side that’s perfect for weeknights, picnics, or when you need a palate-cleanser with grilled meat. If you’re already a fan of light salads, this is a riff you’ll return to—think of it as a crisp, elegant partner to anything from baked fish to a sloppy burger. For another simple cucumber idea, see this simple cucumber salad recipe that leans more on creamy dressings.

Why you’ll love this dish

This salad is all about contrast: silky cucumber ribbons against the bite of red onion and the tang of red wine vinegar. It’s fast, budget-friendly, and naturally low-calorie. No heavy chopping, no cooking, and the flavors improve after a short rest—so it’s ideal when you want to prep ahead of guests.

“Light, crunchy, and unexpectedly addictive—this cucumber ribbon salad vanished in under five minutes at our barbecue.”

I also turn to variations of this concept when I want something herb-forward; a similar bright profile appears in the cucumber dill salad, which is great when dill is in season.

How this recipe comes together

This is a no-cook, quick-assembly salad. You’ll peel the cucumbers into ribbons, thinly slice onion, whisk a simple vinaigrette, and toss everything so the dressing clings to the ribbons. Let it rest about 10 minutes to soften the onions and let flavors meld, then garnish and serve. Expect the whole process to take 10–15 minutes from start to plate.

Ingredient list

2 large cucumbers (English or Kirby work best; peel if you prefer)
1/4 red onion, very thinly sliced
1/4 cup red wine vinegar
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, to taste
Fresh dill, roughly chopped, for garnish

If you want a more substantial salad, you can toss these ribbons into a bowl with cooked quinoa for texture—see ideas in this cucumber quinoa salad for inspiration.

Step-by-step instructions

Trim the cucumber ends. Using a vegetable peeler, shave long, thin ribbons from each cucumber, rotating until you reach the seeds. Discard the seedy core or slice it for another use.
Halve the red onion and slice it very thinly so it melds with the dressing instead of overpowering it.
In a mixing bowl, whisk together the red wine vinegar, olive oil, a generous pinch of salt, and a few grinds of black pepper until slightly emulsified. Taste and adjust.
Add the cucumber ribbons and sliced red onion to the bowl. Gently toss with tongs or clean hands to coat every ribbon.
Let the salad sit at room temperature for about 10 minutes so the onion softens and the flavors mingle.
Transfer to a serving bowl or plate and scatter chopped fresh dill on top right before serving.

Best ways to enjoy it

Serve chilled or at room temperature as a light side. It pairs beautifully with grilled salmon or lemon chicken, and it’s a bright counterpoint to rich mains like roast pork. For a picnic or potluck, present it in a wide, shallow dish so the ribbons don’t clump. If you want a fruit balance, try adding thin apple slices or serve alongside a grilled peach and burrata plate—think of how an apple cucumber salad balances sweet and crisp.

Storage and reheating tips

This salad is best eaten within 24 hours. Store leftovers in an airtight container in the refrigerator for up to 2 days; the cucumbers will release water and become softer. To revive slightly soggy ribbons, drain any excess liquid and toss with a splash of fresh vinegar and a little extra olive oil just before serving. Do not freeze—cucumbers collapse and get watery when thawed. For food safety, keep the salad chilled (below 40°F / 4°C) and discard if it’s been at room temperature for more than two hours.

Pro chef tips

Use firm, cold cucumbers; they yield the crispiest ribbons. Chill cucumbers before peeling for extra crunch.
A vegetable peeler gives wide, elegant ribbons—if you like thinner ribbons, use the thin-blade side of a mandoline.
If raw red onion is too sharp, soak the slices in cold water for 5 minutes, then drain—this mellows them without removing flavor.
Taste the dressing before tossing. Vinegars vary in strength; you may want a splash more oil if your vinegar is particularly assertive.
For a smoother presentation, pat cucumber ribbons dry on paper towels before dressing to prevent excess watering.

For a creamier cucumber riff, try this tangy take on a dill-pickle treatment in that creamy dill pickle cucumber salad.

Creative twists

Mediterranean: Add crumbled feta, chopped Kalamata olives, and a sprinkle of oregano.
Asian-inspired: Swap rice vinegar for the red wine vinegar, add a teaspoon of toasted sesame oil and a pinch of sugar, and finish with toasted sesame seeds.
Herb-forward: Replace or add parsley, mint, or tarragon with the dill for different flavor notes.
Add protein: Fold in shredded poached chicken or flaked canned salmon to make it a light main.
Spicy crunch: Thinly slice a small jalapeño and toss a few ribbons for heat.

Common questions

Q: How long does it take to make this salad?
A: Active prep is about 10 minutes. Allow an additional 10 minutes for the salad to rest so the flavors meld.

Q: Can I make this ahead for a party?
A: You can prepare cucumber ribbons and dressing separately a few hours ahead. Toss them together 10–15 minutes before serving to avoid sogginess.

Q: Which cucumber is best?
A: English cucumbers are ideal—thin skins and fewer seeds—but Kirby or Persian cucumbers also work well.

Q: Is this salad keto or low-carb friendly?
A: Yes—cucumbers are low in carbs and the dressing is oil-and-vinegar based, making this salad keto- and low-carb friendly.

Q: Can I omit the onion?
A: Absolutely. If raw onion is too strong, substitute with thinly sliced scallions or chives for a milder onion note.

Conclusion

This cucumber ribbon salad is the kind of no-fuss, high-impact dish that becomes a summer staple—fast to make, easy to scale, and endlessly adaptable. For more ribbon-style inspirations and international spins on the concept, check out this bright take in Quick Asian Carrot and Cucumber Ribbon Salad – Plant Based Jess and a crunchy variation at A Crunchy Cucumber Ribbon Salad – Culinary Ambition.