Cucumber Onion Salad

Ingredients

• 6mini cucumbers
• 1/4 largesweet onion
• 3 tablespoons (45 ml)white vinegar
• 1 teaspoon (4 g)granulated sugar
• 1 teaspoon (5 ml)red wine vinegar
• to tastesalt and freshly ground black pepper

Instructions

1. 1

   Slice the vegetables

   Cut the cucumbers into thin rounds and the sweet onion into very thin slices. Put them together in a large bowl.

2. 2

   Mix the dressing

   In a small bowl, stir together the white vinegar, sugar, red wine vinegar, salt and pepper. Adjust the seasoning to suit your preference for sweetness or tang.

3. 3

   Dress the salad

   Pour the dressing over the vegetables and toss until evenly coated. For the best flavour, leave the salad to marinate for at least 1 hour before serving.

What is cucumber onion salad?

This is a simple American-style salad of sliced cucumbers and onion dressed with vinegar. Its appeal is the contrast between cool, crisp vegetables and a sharp-sweet dressing.

This version keeps the ingredient list short and uses both white and red wine vinegar for a tangy finish. It is easy to put together when you want a fresh side without cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 50 calories, 1g protein, 11g carbs, 1g fat.

The cucumbers and onion provide most of the carbohydrates, while the small amount of sugar adds a little more. The dressing contributes very little fat, and the vegetables provide only a modest amount of protein. Pair a serving with a protein-rich main and another side if you want a more filling plate.

Choosing the vegetables

Mini cucumbers: Their small size makes them convenient to slice into rounds, and their crisp texture suits a lightly dressed salad. Cut them evenly so the dressing reaches each slice.

Sweet onion: Slice it very thinly so its flavour does not overwhelm the cucumbers. If the onion is particularly pungent, use a little less to taste.

Getting the dressing right

Vinegar balance: White vinegar provides the main tang, while a smaller amount of red wine vinegar adds another layer of acidity. Stir the sugar into the vinegar mixture so it is distributed through the dressing.

Seasoning: Add salt and freshly ground black pepper to taste, then sample the dressing before pouring it over the vegetables. Adjust its sweetness or tanginess to your liking.

Slicing and marinating

Even slices: Thin, consistent rounds are easier to coat and make the salad comfortable to eat. A sharp knife helps keep the cucumbers from being crushed.

Marinating: The salad can be served after tossing, but the recipe recommends at least 1 hour for the flavours to mingle. The preparation takes 10 minutes; allow extra time if you choose to marinate it.

Serving the salad

Serve it chilled or cool alongside a savoury main, such as grilled chicken, fish or a sandwich. Its bright vinegar dressing can also complement richer dishes.

Toss the salad once more just before serving, as some dressing may settle at the bottom of the bowl. A slotted spoon can help if you prefer less liquid on the plate.

Recipe notes & tips

• Slice the onion especially thinly so it mingles evenly with the cucumber.
• Taste the dressing before adding it to the vegetables and adjust the seasoning gradually.
• Toss thoroughly so the vinegar mixture coats the vegetables rather than pooling in one spot.
• Allow at least 1 hour for marinating if you have time.
• Give the salad a final toss just before serving.

Variations

• More pepper: Add extra freshly ground black pepper for a sharper savoury note.
• Sweeter dressing: Increase the sugar slightly, tasting as you go.
• More tang: Add a little extra vinegar to suit your preference.
• Thicker slices: Cut the cucumbers into slightly thicker rounds for a crunchier bite.
• Extra onion: Add more thinly sliced sweet onion if you want its flavour to stand out.

Common mistakes to avoid

• Thick onion slices: They can dominate each bite; slice the onion very thinly.
• Uneven cucumber rounds: They take up the dressing differently; aim for consistent slices.
• Undissolved sugar: It can leave sweet patches; stir the dressing until the sugar is dispersed.
• Skipping the toss: Some vegetables may remain underdressed; coat everything evenly.
• Serving straight away: The flavours have less time to mingle; marinate for at least 1 hour for the best flavour.

How to store

Store leftovers in a covered container in the fridge and use within 2 days for the best texture. The cucumbers may soften and release liquid as they sit; toss before serving. This salad is served cold, so reheating is not needed.

Frequently asked questions