5-Minute Cucumber Vinegar Salad

an overhead shot of sliced cucumbers in a white bowl with sliced onions and black pepper

5 from 1 vote

Y'all, this cucumber vinegar salad is one I keep coming back to all summer long. It's thinly sliced cucumbers and sweet onion marinated in a tangy vinegar dressing with just a touch of sweetener to balance everything out. Five ingredients, about ten minutes of prep, and it genuinely gets better the longer it sits in the fridge.

Prep Time5

Total Time10

Course: Salad, Side Dish/ Appetizer/Snack

Cuisine: American

Diet: Diabetic, Gluten Free

Keyword: cucumber vinegar salad

Method: No Cook

Servings: servings

Author: Ashley McCrary

Equipment

Veggie Chopper

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

A mandoline is worth pulling out here. Thin, even slices absorb the dressing much faster and give you better texture.
English or Persian cucumbers will save you the step of peeling and seeding, and the texture holds up better over time.
Cucumbers naturally release water as they sit, which creates that light marinade. This is normal and actually good.
Let it chill for at least one hour, but the sweet spot is four to six hours if you can plan ahead.
If you want a cleaner presentation for a cookout or potluck, lift the cucumbers out of the liquid before serving rather than pouring the whole bowl into a dish.
- 1 hour: Crisp cucumbers with light flavor just starting to develop
- 4 to 6 hours: The best balance of flavor and texture
- Next day: More pickled, slightly softer, still really good
- 3 to 4 days: Noticeably softer but the flavor is still thereThis is one of those recipes that actually benefits from being made ahead. Here's what to expect as it sits:
Store in an airtight container or mason jar in the refrigerator for up to four days. Give it a good stir before serving. It also travels well, which makes it a solid choice for potlucks and picnics. Just keep it cold and stir before you serve.

Nutrition