How to Make Cucumber Salad
If you need a fresh, crowd-pleasing side dish that practically makes itself, this Cucumber Onion Salad is the answer. Thinly sliced cucumbers and sweet onion marinate in a simple tangy dressing, creating a crisp, refreshing salad that pairs perfectly with grilled meats all summer long.
Servings: 5
Calories: 53kcal
Cost: 3
Recipe Link
Equipment
Ingredients
- 6 mini cucumbers or 1 English cucumber
- 1/4 or a large sweet onion , or red onion
- 3 Tablespoons white vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon red wine vinegar
- salt and freshly ground black pepper
Instructions
- Slice cucumbers into thin slices. Slice the wedge of sweet onion into very thin slices. Place veggies in a large bowl.6 mini cucumbers, 1/4 or a large sweet onion
- Marinade: In a small bowl combine the vinegar, sugar, red wine vinegar, salt and pepper. Taste the dressing--it's easy to adapt it if you want it to be a little sweeter or more tangy.3 Tablespoons white vinegar, 1 teaspoon granulated sugar, 1 teaspoon red wine vinegar, salt and freshly ground black pepper
- Pour dressing over veggies and toss to combine. For best results, allow the mixture to marinate for at least an hour before serving.
Video
Notes
Make Ahead Instructions: Prepared cucumber onion salad will keep well in the fridge for 1-2 days.
Add tomato, basil and avocado, or try my Tomato Cucumber Salad.
Watermelon Cucumber Salad: Add cubed watermelon, feta cheese, and some fresh basil before serving.
Nutrition
Calories: 53kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 510mg | Fiber: 3g | Sugar: 7g | Vitamin A: 259IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 1mg
