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.
Servings: 6
Calories:
Ingredients
- 6 –7 mini cucumbers thinly sliced
- ¼ small red onion very thinly sliced
- 2 tbsp rice vinegar
- 1 tbsp olive oil
- 1 tsp honey or sweetener
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 tbsp chopped fresh dill 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 are a great choice for this salad: They have thinner skin, fewer seeds, and a crisp texture, so the salad stays fresh and less watery than it can with large regular cucumbers.
Slice everything thinly: Thin cucumber and onion slices give the salad the best texture and help the dressing coat everything evenly.
Let it chill briefly if you have time: Resting the salad for 10 to 15 minutes helps the cucumbers and onion pick up more flavor from the dressing.
Adjust the dressing to taste: Add a little more honey for a sweeter salad or a little more vinegar for a brighter, tangier finish.
Dill is optional but adds freshness: It gives the salad a bright, herby flavor that works especially well with the cucumbers and onion.
Serve cold: This salad is best served chilled or shortly after making it.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers will soften some as they sit.
Slice everything thinly: Thin cucumber and onion slices give the salad the best texture and help the dressing coat everything evenly.
Let it chill briefly if you have time: Resting the salad for 10 to 15 minutes helps the cucumbers and onion pick up more flavor from the dressing.
Adjust the dressing to taste: Add a little more honey for a sweeter salad or a little more vinegar for a brighter, tangier finish.
Dill is optional but adds freshness: It gives the salad a bright, herby flavor that works especially well with the cucumbers and onion.
Serve cold: This salad is best served chilled or shortly after making it.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers will soften some as they sit.
