Y’all my Cucumber and Onion Salad recipe is what I make when I need a quick salad that delivers on flavor. My trick to making mine the best is using English cucumbers, Vidalia onions and a vinegary sweet marinade to make it pop. Plus it’s so darn simple. !All ya gotta do is slice the veggies, smash the garlic, marinate the salad, drain and serve. Get at it boos.
This post may contain affiliate links. Read our disclosure policy.
Ingredients notes
- Granulated Sugar: or brown sugar.
- White Vinegar: Apple cider vinegar is also a good swap for a milder, fruitier tang.
- English Cucumber: It has a thin skin and tiny seeds, meaning we can slice it up and toss it right in. No peeling necessary either! Plus, it’s not as watery as garden or Persian cucumbers.
How to make Cucumber and Onion Salad
- Add sugar, salt, pepper, water, and vinegar to a deep container with a tight-fitting lid.
- Stir until the sugar is mostly dissolved.
- Add in cucumber, onion, and garlic. Stir and shimmy until all ingredients are submerged in the liquid.
- Let sit for a few hours. Drain, garnish with dill, and serve.
Cucumber and Onion Salad Recipe
This cucumber and onion salad is bomb, y'all! I like to use Persian cucumbers, Vidalia onions and a vinegary marinade to bring a pop of flavor!
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Servings: 6 servings
Ingredients
- ½ cup + 2 tablespoons granulated sugar
- 2 teaspoons kosher salt
- ½ teaspoon coarse ground black pepper
- 4 tablespoons water
- ½ cup white vinegar
- 1 large English cucumber ¼ inch thick slices
- ½ large yellow onion sliced thin
- 2 cloves garlic smashed
- 1 teaspoon finely chopped fresh dill
Instructions
- In a deep container with a tight-fitting lid, stir together the sugar, salt, pepper, water, and vinegar. Stir until the sugar is mostly dissolved.
- Add in cucumber, onion, and garlic, and stir and shimmy until all ingredients are submerged in the liquid.
- Let sit for 2 hours. Drain, garnish with dill, and serve. This salad is perfect alongside anything rich or heavy.
Notes
How to store Cucumber and Onion Salad
After you’ve enjoyed your fill of this crisp salad, just pop any leftovers in a sealed container and slide it into the fridge. Make sure it’s airtight!How long will Cucumber and Onion Salad last in the fridge?
This cucumber and onion salad stays fresh for about 2 to 3 days max in the fridge. After that, it might start to lose its crispness.Nutrition
Calories: 81kcal | Carbohydrates: 20g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 778mg | Potassium: 94mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 0.2mg
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!
Recipe Tips
- Use a Mandoline: A mandoline is a game-changer, y’all! Not only does it make the prep work super quick, but it also means every slice is even-steven.
- Chill Out: Once you’ve got your salad all mixed up, pop it in the fridge if you’re not serving it straight away. If you let it sit out too long, the cucumbers will release water and make the salad soggy.
- Flexible Marinating Time: Can’t wait the full two hours to marinate? Don’t fret. Even an hour in the marinade can do the trick. The flavor won’t be quite as bold, but it’ll still be pretty tasty.
- Give It a Good Toss: Before serving, don’t forget to give your simple cucumber and onion salad a good toss. This helps redistribute all those tangy flavors from the bottom of the bowl, ensuring every bite is delicious.
Serving Suggestions
- This is the best cucumber salad for chicken mains! I love pairing it with honey BBQ wings or a plate of lemon-roasted chicken.
- For my beef lovers, ajuicy grilled ribeye is the move.
- Some maple-glazed salmon fillets or these jerk shrimp tacos can also use a refreshing salad side.and add this salad for a refreshing side.
- If you’re diving into a bowl of creamy pasta, like garlic pasta with seared scallops orshrimp scampi, make this.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Recipe help
Can I make the marinade in advance?
Absolutely, boo! You can whip up the marinade a day or two before you plan to use it. Just mix it up, cover, and keep it in the fridge until you’re ready to toss those cucumbers and onions in.
Do I need to peel the cucumber?
Nope, no need to peel – we’re using English cucumbers. Their skin is thin and tender plus it adds a nice bit of color to your salad.
pinterest 
facebook 
twitter 
email
I make the vert same salad which I have been making for over 50 years, which was my mother’s recipe. The only thing I leave out is the dill and garlic. It is filling and refreshing.
It is really good!!