Cucumber Ribbon Salad: Fresh, Crisp Cukes with Yogurt-Lemon Dressing

This cucumber ribbon salad is fresh, crisp, and light, with thin cucumber strips and a creamy yogurt lemon dressing.

It takes only a few minutes to prepare and works well as a side dish for summer meals, grilled dishes, or sandwiches.

Ingredients for 4 servings

• 2 large cucumbers, about 600 g
• 120 g plain yogurt
• 1 tablespoon lemon juice, about 15 ml
• 1 tablespoon olive oil, about 15 ml
• 1 teaspoon honey, about 7 g
• 1 tablespoon chopped dill
• 1 tablespoon chopped mint
• 1 small red onion, about 60 g, thinly sliced
• 1 tablespoon sesame seeds, about 10 g
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How to make it

Slice the cucumbers

Use a vegetable peeler to cut the cucumbers into long, thin ribbons. Stop when you reach the watery seed center.

Drain briefly

Place the cucumber ribbons in a colander with the salt. Let them sit for 10 minutes, then pat dry gently with paper towel.

Make the dressing

In a bowl, whisk the yogurt, lemon juice, olive oil, honey, dill, mint, and black pepper until smooth.

Assemble the salad

Add the cucumber ribbons and red onion to a serving bowl. Spoon over the dressing and toss gently. Sprinkle with sesame seeds before serving.

Helpful tips

Serve the salad immediately for the crispest texture. If making ahead, keep the dressing separate and mix just before serving.

Conclusion

This cucumber ribbon salad is quick, refreshing, and easy to adapt. Add extra herbs or a little lemon zest for an even brighter flavor.