Cucumber Onion Salad
This Easy Cucumber Onion Salad is a light, refreshing, summertime side dish. Add regular or cherry tomatoes for a more colorful cucumber salad.
Servings: 10 people
Calories: 66kcal
Ingredients
- 5 cucumbers
- 1 red onion
- 1 cup apple cider vinegar (or white vinegar, red wine vinegar, rice vinegar)
- 1/2 cup sugar (or more to taste)
- 1/2 cup water
- 1 teaspoon salt
Instructions
- Peel and slice cucumbers into thin slices.
- Cut onion in half and cut into very thin slices.
- Combine onions and cucumbers in a large bowl.
- In a separate, medium-sized bowl, combine remaining ingredients. Stir until sugar dissolves.
- Pour vinegar mixture over cucumbers and onions. Stir until the cucumbers are evenly coated in the dressing.*
- Refrigerate at least 20 minutes. Before serving, drain liquid and place in a serving bowl to serve.
Video
Notes
*You can also combine the cucumbers, onions, and dressing in a resealable plastic bag to marinade. Drain liquid from the bag and pour the salad into a bowl to serve.
*See notes above for instructions on saving in refrigerator.
*You can store these vinegar marinated cucumbers in your fridge in a jar or air-tight container for up to three days. Any longer than that and the cucumbers will lose their "crisp-ness" and become limp. There is also a slight risk for microbes forming after three days, but I know some people keep them in their fridge and continue to eat them for up to a week without any issues.
Nutrition
Calories: 66kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 237mg | Potassium: 220mg | Fiber: 1g | Sugar: 13g | Vitamin A: 108IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg