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Cucumber Onion Salad

This cucumber onion salad is crisp, refreshing, and tossed in a simple sweet and tangy dressing. Made with mini cucumbers, red onion, and rice vinegar, it’s an easy side salad that pairs well with grilled meats, sandwiches, or summer meals.

Prep Time10

Total Time10

Course: Salad, Side Dish

Servings:

Calories: 36kcal

Author: Davinah

Ingredients

6 Mini Cucumbers thinly sliced, also called Persian or Baby Cucumbers
¼ Red Onion very thinly sliced
2 tbsp Unseasoned Rice Vinegar
1 tbsp Olive Oil
1 tsp honey or sweetener
½ tsp Natural Ancient Sea Salt
¼ tsp Black Pepper
1 tbsp Fresh dill chopped, optional

Instructions

Slice the mini cucumbers into thin rounds and place them in a mixing bowl.
Add the thinly sliced red onion.
Make the salad dressing: In a small bowl whisk together the rice vinegar, olive oil, honey, salt, and black pepper.
Pour the dressing over the cucumbers and toss until evenly coated.
Sprinkle with fresh dill and serve immediately, or refrigerate 10–15 minutes to allow the flavors to meld.

Notes

Mini cucumbers: Mini cucumbers are a great fit here because they have thinner skin, fewer seeds, and a crisp texture that holds up well in the dressing. You might find them in the store as Persian Cucumbers or Baby Cucumbers too.
Red onion: Slice it very thin so it brings some sharpness without taking over the whole salad.
Rice vinegar: This gives the dressing a lighter, cleaner tang that works especially well with cucumbers.
Olive oil: Softens the vinegar a bit and helps the dressing coat the vegetables more evenly.
Honey or sweetener: A small amount balances the vinegar and rounds out the dressing.
Sea salt and black pepper: These help pull the dressing together and keep the salad from tasting flat.
Fresh dill: Optional, but it adds a fresh, herby finish that fits naturally here.

Nutrition