Description
A lightning-fast, tangy, and crunchy cucumber salad with red onion that serves as the perfect palate cleanser for BBQs and summer cookouts. It is heat-proof, vegan-friendly, and takes only 5 minutes to prepare.
Ingredients
Scale
- 3 large or 4 medium English or Persian cucumbers, sliced into thin half-moons
- 1 medium red onion, sliced into thin half-moons
- ½ cup white vinegar (5% acidity)
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt (or ¾ teaspoon table salt)
- ½ teaspoon freshly cracked black pepper
- ½ cup ice water
- 2 tablespoons fresh dill, chopped (optional)
Instructions
- Wash cucumbers thoroughly. Slice them into thin half-moons (about ¼ inch thick). If using standard slicing cucumbers, scoop out seeds to prevent watery salad.
- Peel the red onion and slice it into thin half-moons or rings. If the onion is too strong, soak slices in cold water for 5 minutes, then drain.
- In a large mixing bowl, combine white vinegar, sugar, salt, and black pepper. Whisk vigorously until sugar and salt are completely dissolved.
- Add ice water to the vinegar mixture.
- Add sliced cucumbers, red onion, and optional fresh dill to the bowl.
- Toss everything together until vegetables are evenly coated in the dressing.
- Let the salad sit in the fridge for at least 5 minutes to allow flavors to meld and onions to soften slightly.
- Serve cold.
Notes
For best results, use English or Persian cucumbers as they have fewer seeds and thinner skins. If using standard slicing cucumbers, scoop out the seeds. Salt the cucumbers and let them sit in a colander for 15 minutes before adding to the dressing if they are watery, then rinse and drain. The salad keeps well in the fridge for up to 3 days but should not be frozen.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 45
- Sugar: 6
- Sodium: 350
- Carbohydrates: 10
- Fiber: 2
- Protein: 1
Keywords: cucumber salad, tangy cucumber salad, red onion salad, BBQ side dish, Labor Day recipe, quick salad, vegan side dish, picnic food, palate cleanser, summer salad