Easy Cucumber Vinegar Salad Recipe (with Sweet Onion)
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This Cucumber Vinegar Salad is a simple and refreshing dish made with just five ingredients: crisp cucumbers, sweet onions, vinegar, sugar, and a touch of salt and pepper. It’s perfect for preparing ahead of time and makes a refreshing side dish for any occasion!
Why You’ll Love This Easy Cucumber Salad Recipe
Y’all might be surprised to learn that cucumbers are quite the mighty vegetable! They might seem a bit unassuming next to heartier veggies like broccoli, but cucumbers are packed with a ton of health benefits you might not expect. They’re incredibly hydrating, loaded with essential nutrients like Vitamin K, Vitamin C, magnesium, potassium, and manganese, and they’re rich in antioxidants. Plus, they’re great for digestion and have anti-inflammatory properties. Cucumbers for the win!
Today, we’re highlighting this versatile veggie by making a simple and delicious Cucumber Vinegar Salad. This dish features thinly sliced cucumbers and sweet onions, all marinated in a sweet and tangy vinegar dressing. It’s a great make-ahead recipe that goes perfectly with a variety of main dishes and is always a crowd-pleasing side. Yum!
If you’re looking for more cucumber recipes, check this Easy Cucumber Tomato Salad, this Creamy Cucumber Salad, or my Viral Cucumber & Bell Peppers Salad.
Ingredient Notes
- fresh cucumbers: I like English cucumbers for this recipe, but Persian cucumbers or another variety will also work. You can leave the peel or peel them– whichever you prefer.
- Vidalia onions: I like sweet onion in this recipe, but feel free to swap it for red onion, yellow onions, or white onion if desired.
- water
- white wine vinegar or apple cider vinegar: Adds a to the tangy, addicting flavor.
- granulated monk fruit sweetener or sugar: For low sugar, use granulated monk fruit sweetener. Alternatively, you can use regular white sugar, honey, or pure maple syrup. Adjust the amount of sugar to your desired sweetness.
- salt and black pepper to taste: I like to use kosher salt or sea salt, but use your favorite.
Step-by-Step Instructions
- In a bowl, mix the water, white vinegar, and monk fruit sweetener until the sweetener is completely dissolved. Season with salt and pepper to taste.
- In a large bowl or jar, combine the cucumber slices and onion slices. Pour the dressing over the cucumber and onion mixture. Toss everything together until the cucumbers and onions are well coated with the dressing.
- Marinate: Cover the bowl and let the salad marinate in the refrigerator for at least 1 hour before serving. This allows the flavors to meld together. Feel free to adjust the seasoning and sweetness to your preference.
- Stores 4 days in the fridge.
Mac’s Pro Tips
Expert Tips
- To get super thin slices, I recommend using a mandoline slicer. However, you can also slice thinly with a sharp knife.
- Use your favorite varieties of cucumbers. Some have a thinner skin than others. I peeled mine, but you can leave the skin on if desired.
- Feel free to customize as desired– you can spice it up with red pepper flakes, add fresh dill for a tangy dill pickle spin, or serve topped with creamy feta cheese crumbles and cherry tomatoes for a heartier spin.
Serving & Storage Tips
This salad is the perfect side dish to accompany a variety of meals– Serve it with burgers, alongside blackened chicken, and bring it along to a picnic or gathering.
Store leftover cucumber vinegar salad in an airtight container or mason jar in the refrigerator for up to 4 days. Give it a good stir before serving.
Recipe FAQs
This salad will last up to 4 days if stored in an airtight container in the fridge. Give it a good stir before serving.
I did peel my cucumbers, but it is not necessary if you don’t mind the skin. Some varieties have thinner skin than others so I recommend choosing one with thinner skin if you don’t plan to peel. English cucumbers or Persian cucumbers will work well.
More Favorite Salad Recipes
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Easy Cucumber Vinegar Salad Recipe (with Sweet Onion)
Ingredients
- 4 medium cucumbers peeled and thinly sliced
- 1 Vidalia onion thinly sliced
- 1/2 cup water
- 2 cups white wine vinegar can sub apple cider vinegar
- 1/4 cup granulated monk fruit sweetener or sugar
- Salt and pepper to taste (I use quite a bit)
Instructions
- In a bowl, mix the water, white vinegar, and monk fruit sweetener until the sweetener is completely dissolved. Season with salt and pepper to taste.
- In a large bowl or jar, combine the cucumber slices and onion slices. Pour the dressing over the cucumber and onion mixture. Toss everything together until the cucumbers and onions are well coated with the dressing.
- Marinate: Cover the bowl and let the salad marinate in the refrigerator for at least 1 hour before serving. This allows the flavors to meld together. Feel free to adjust the seasoning and sweetness to your preference.
- Stores 4 days in the fridge.
Notes
Expert Tips
- To get super thin slices, I recommend using a mandoline slicer. However, you can also slice thinly with a sharp knife.Â
- Use your favorite varieties of cucumbers. Some have a thinner skin than others. I peeled mine, but you can leave the skin on if desired.Â
- Feel free to customize as desired– you can spice it up with red pepper flakes, add fresh dill for a tangy dill pickle spin, or serve topped with creamy feta cheese crumbles and cherry tomatoes for a heartier spin.Â
Serving & Storage Tips
This salad is the perfect side dish to accompany a variety of meals– Serve it with burgers, alongside blackened chicken, and bring it along to a picnic or gathering.  Store leftover cucumber vinegar salad in an airtight container or mason jar in the refrigerator for up to 4 days. Give it a good stir before serving.Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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