Cucumber Onion Salad is a delicious side dish with a refreshing and healthy vinegar dressing. Make this recipe for picnics and potlucks!
Recipes like Cucumber Onion Salad
There are so many delicious ways to enjoy fresh cucumbers. I know I’ve shared several with you in the past.
Have you had a chance to try my Cucumber Tomato Salad? Crisp cucumbers and luscious tomatoes tossed in a bright and creamy lemon poppy seed dressing.
Or, you might like this Creamy Cucumber Salad. Combine fresh cucumbers, red onions, and a spectacular dressing to create a fresh salad that is perfect for summer potlucks and more!
And my Lemon Cucumber Salad is one of my favorite fresh summer salad recipes.
Tips for Making Cucumber Onion Salad
- I like to peel one cucumber and leave the whole peel on the other one for different textures. You can also texture the cucumber with a fork for more visual interest.
- English cucumbers really work best in this cucumber salad with vinegar. But, any seedless cucumber will work. If you use cucumbers with seeds, you will want to remove those first.
- The extra step of letting the cucumber sit with the salt on them really is important for the best results.
- You can substitute your favorite onion. I love red for the mild flavor and color, but sweet onions like Vidalia are awesome in this recipe too. Or, try it with fresh spring onions in the spring.
- In a pinch, this easy summer salad works just as well with thinly sliced summer zucchini. Try it!
Frequently asked questions
Should you eat the peel of cucumbers?
The peel of the cucumber is loaded with essential vitamins and nutrients. And, it is also a wonderful source of dietary fiber.
I would definitely recommend you eat the peels when you make this cucumber onion salad. But, you can remove them if you want to.
How to slice cucumbers paper-thin
The easiest way to slice cucumbers paper-thin is to use a mandoline slicer. This ensures that each slice will be uniform and as thin as possible.
I’ve shared my favorite one with you below.
How long can you keep cucumber vinegar salad?
You can keep this cucumber onion salad in the refrigerator for up to two weeks. The longer you store it, the more of a pickled taste the cucumbers will have.
Of course, it never lasts that long in my house.
Can you make cucumber onion salad without sugar?
The sugar in this cucumber vinegar salad helps to cut the taste of the vinegar. You can certainly leave it out if you want to.
Or, you can try an alternative sweetener like stevia, monk fruit or erythritol if you want to watch your sugar content.
What type of vinegar is best?
I love the taste of apple cider vinegar so that is my first choice when making this cucumber onion salad recipe.
But, rice vinegar is a bit sweeter and not quite so tart as apple cider vinegar. And, you can also use white balsamic vinegar if you prefer.
I love that pairing with a few grape or cherry tomatoes.
As a note, using a darker vinegar like red wine vinegar or a dark balsamic vinegar may discolor the cucumbers.
It will taste fine, but it won’t be as white and green as if you used a lighter colored vinegar in this recipe.
If you are wondering what to serve with this delicious cucumber onion salad recipe, I would suggest a spicy main dish.
It’s also a delicious side dish for any type of barbecue dish. Here are a few of my favorites.
With love from our simple kitchen to yours.
Cucumber Onion Salad with Vinegar + Video
- 2 English cucumbers, thinly sliced
- 1/2 tablespoon salt
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 2 tablespoon granulated sugar
- 1/2 teaspoon fresh dill, chopped
- 1/2 red onion, thinly sliced
- Place cucumbers in serving dish. Sprinkle with salt. Cover and refrigerate for 2 hours. Pour off the liquid (do not rinse).
- Meanwhile, combine vinegar, water, sugar and dill in a small saucepan. Warm over medium heat just until sugar is dissolved. Add onion to cucumbers. Pour vinegar mixture over cucumbers and onion. Toss to combine.
- Refrigerate over night.
- Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published June 2016, updated and republished July 2020
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