.jpg)
11 months ago
78
PROTECT YOUR DNA WITH QUANTUM TECHNOLOGY
Orgo-Life the new way to the future Advertising by AdpathwayThis post may contain affiliate links. Please read our disclosure policy.
Cucumber Onion Salad is a summertime favorite summertime with crisp cucumbers and sweet onion in a simple dressing.
Holly’s Ingredient Tips
- Cucumber: Any cucumber will do, but my preference is either Persian cucumbers, which are about 5 to 6 inches long, or English cucumbers. Both of these varieties have thin skins, a sweeter taste, and smaller seeds. If using field cucumbers, I like to peel them first.
- Dill: Fresh dill has the best flavor, but it can be replaced with dried. Add other fresh herbs, such as chopped parsley or fresh basil.
- Onion: I use sweet white onion. Red onion will add a bit more bite, green onion is a bit milder.
- Vinegar: Vinegar adds a fresh tang – use either white vinegar, apple cider vinegar, or white wine vinegar.
This cucumber salad recipe features a tangy vinegar dressing; let it marinate in the refrigerator so the flavors blend and the dressing mellows out a bit.
Storing Leftovers
Cucumber salad can be made in advance and will keep for 2-3 days. I like to add a little bit of fresh dill when serving. Leftovers make a great topper for burgers or fish tacos.
More Cucumber Salad Recipes
This cucumber salad recipe is just one of many summer favorites!
Did you enjoy this Cucumber Onion Salad? Be sure to leave a rating and a comment below!
5 from 66 votes↑ Click stars to rate now!
Or to leave a comment, click here!
Cucumber Onion Salad
Cucumber onion salad is a tasty and refreshing dish made with crunchy cucumbers, tangy onions, and fresh dill with a hint of vinegar.
Prep Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
- ▢ 2 English cucumbers
- ▢ ½ sweet white onion
- ▢ 2 tablespoons chopped fresh dill or 2 teaspoons dried dill weed
- ▢ ⅓ cup white vinegar or cider vinegar
- ▢ 2 tablespoons vegetable oil or light olive oil
- ▢ 2 tablespoons water
- ▢ 2 teaspoons granulated sugar
- ▢ salt and pepper to taste
Wash the cucumbers and peel if desired. Using a knife or mandoline, thinly slice cucumbers and onions.
In a large bowl, combine vinegar, oil, water, and sugar. Whisk until the sugar is dissolved.
Add the cucumbers and onions and toss well to coat. Refrigerate for at least 1 hour or up to 4 hours, tossing occasionally.
Toss with fresh dill and season with salt and pepper to taste.
Store cucumber onion salad in a covered container in the fridge for up to 2-3 days. Give it a stir before serving again.
If using dried dill weed in place of fresh dill, add 2 teaspoons to the dressing before marinating.
Calories: 130 | Carbohydrates: 8g | Protein: 1g | Fat: 10g | Saturated Fat: 8g | Sodium: 4mg | Potassium: 240mg | Sugar: 5g | Vitamin A: 175IU | Vitamin C: 5.2mg | Calcium: 27mg | Iron: 0.4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Salad, Side Dish
Cuisine American
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Recipes you'll love
About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
Free eBook!
Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!
You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.
English (US) ·