How to Cut a Cucumber for Salad, Sandwiches and Dips

Pick the cut for the next bite. Rough edges catch dressing, thin coins stack without slipping, sturdy spears hold a dip, and wide ribbons fold into a salad.

Smashed for dressing

Rinse and dry the cucumber. Lay it on a stable board and press along its length with a rolling pin until it cracks. Break it into bite-size pieces. For one large cucumber, toss with 1 tablespoon rice vinegar, 1 teaspoon sesame oil and a pinch of salt. Taste before adding garlic or chile.

Coins for an even layer

Trim the ends and cut crosswise into slices about ⅛ inch thick for sandwiches, or ¼ inch for a sturdier snack. Pat the slices dry before laying them on bread.

Spears for dipping

Cut the cucumber into hand-length sections. Halve each section lengthwise, set it cut-side down, then halve or quarter it again. If the center is very watery, scrape out loose seeds before cutting the spears.

Ribbons for a salad

Lay the cucumber flat and run a vegetable peeler lengthwise over it, rotating once you reach the seedy center. Toss the ribbons with dressing just before serving. A few torn dill fronds and a spoonful of lemony yogurt are enough.