Deliciously Crunchy Cucumber Salad

If you like cucumbers you will enjoy this easy to make cucumber salad. It is vegan and gluten-free, but don’t let that make you think it isn’t delish. It makes a perfect side dish or snack.

My husband, Ed who is not a vegan likes the salad so much he asks for me to make it every week.

Besides being deliciously crispy and refreshing, it can be made in one bowl – so clean up is easy too.

crunchy cucumber salad in a bowl on a table

I use English cucumbers to make the salad, but you could also use a regular cuke.

sliced cucumbers in a bowl with a mandoline next to it.

I use this handheld flat mandoline. It is very simple to use, clean and store. It is very handy with no cutting blade inserts. Just a slider to lock and 3 options for slice thickness.

To start slicing, just place it over a medium size bowl to slice the cucumber.

cucumber salad being made in a mixing bowl

Once the salad is all mixed, let it sit for at least 15 minutes so it can marinate. The recipe calls for oil, but I have never made it with oil, but I am sure it would taste just as good or maybe even better.

I usually make the salad a few hours before I serve it and place it in the fridge. Leftovers can be kept in the fridge for up to 24 hours. The cukes may not be as crunchy, but the salad will still be very good.

Crunchy Cucumber salad in a serving bowl.

So the next time you are at the supermarket, pick up an English cucumber to try the recipe. Or if have a bumper crop growing in your garden that you need to find recipes to use them up, remember this one.

Once you try it, you’ll understand why Ed asks me to make it every week.

Deliciously Crunchy Cucumber Salad

This easy to make cucumber salad can be made with any type of cucumber, but tastes the best when made with English cucumbers. It needs to marinate, so plan ahead when you want to serve it. It is vegan and gluten-free.
Prep Time10 minutes
Total Time8 hours
Course: Salad
Cuisine: American
Keyword: cucumbers, salad, vegan
Servings: 2
Calories: 44kcal


  • 1 medium size bowl
  • 1 mandoline – thinnest slice blade



  • In a medium size bowl, add the vinegar, oil (if using), mustard, and salt. Whisk well to mix. Then add the diced onion. Mix well.
  • Place mandoline over bowl and slice cucumbers.
  • Toss the cucumbers into the mix making sure the dressing gets over the cucumbers.
  • Let sit out on the counter for 15 minutes or in the refrigerator for an hour.
  • If you have leftovers, store in an airtight container for a day in the refrigerator.


You can use any type of cucumber, but English cukes taste the best. 
I use a mandoline to slice the cucumbers very thinly. 
I have used plain white vinegar as well as white wine vinegar in the recipe. Both taste great. You can also substitute balsamic or red wine vinegar.
For mustard: You can use any mustard you like. I like Trader Joe’s Whole Grain Dijon Mustard or their plain Dijon Mustard. 
Salt: I use Maldon Flaky Sea Salt Flakes


Serving: 1 | Calories: 44kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1228mg | Potassium: 321mg | Fiber: 1g | Sugar: 3g | Calcium: 50mg
Crunchy cucumber salad recipe shown in bowl.

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  1. Jennifer Ebner says:

    I love cucumber salad! It is almost better a couple of days after being made since all the flavors have had time to meld together. The cucumbers may be a little flat (less crunchy), but so worth the taste!! I’ve never put whole grain mustard in it, but looking forward to trying this variation. I just love Hoffman’s Whole Grain Mustard and can’t wait to try it in my next cucumber salad.

  2. Thank you so much for another vegan recipe. So many vegan recipes are not great but yours always are very good. Thanks for all your hard work in testing recipes for winners.

  3. I made a cucumber salad last week. Never thought to add mustard – will give this a try!!

  4. That looks very refreshing! I used to make a similar one where I added cherry tomatoes. One summer I think I made it every week! Its so good to have in the fridge for hot days.

  5. I make this…similar…by adding thin slices of tomatoe or if you only have cherry tomatoes sliced.leftovers great on a burger..turkey, or vegan, or beef on a salad bed of romaine or roll.