Cucumber Onion Vinegar Salad

Why This Salad Is a Summer Classic

Every warm-weather gathering needs a side dish that’s:

• Easy to make with ingredients you already have

• Refreshing and palate-cleansing

• Affordable enough to feed a crowd

• Flexible for multiple diets (vegan, gluten-free, nut-free)

This cucumber onion vinegar salad fits that bill perfectly. It’s a humble dish found in nearly every culture—from German Gurkensalat to Southern U.S. staples. No creamy dressings, no obscure ingredients—just simple, vibrant crunch.

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Ingredients You’ll Need

You only need 3 base ingredients, plus some pantry staples to elevate the flavor.

🥒 Cucumbers

The foundation of the salad. Choose your type based on availability:

• English cucumbers – Thin skin, minimal seeds, and easy to slice. Ideal for raw salads.

• Persian cucumbers – Small, very crisp, and no need to peel.

• Regular garden cucumbers – Peel if waxy. Scoop seeds for best texture.

Tip: Thin, uniform slices soak up dressing best. Use a sharp knife or mandoline slicer.

🧅 Onions

Adds bite and sweetness. Best options include:

• Red onion – Most popular choice for its mild flavor and vibrant color.

• White onion – More pungent but softens well in vinegar.

• Sweet Vidalia – Kid-friendly and mellow.

Tip: Soak sliced onions in cold water for 5–10 minutes to reduce sharpness if needed.

🍶 Vinegar Dressing

The backbone of the dish. Choose from:

• White distilled vinegar – Traditional and very tangy.

• Apple cider vinegar – A hint of fruitiness and mellow acidity.

• Rice vinegar – Subtler, slightly sweet (great for Asian-inspired variations).

You’ll also want:

• Water – To dilute the sharpness

• Sugar – Just a small spoonful to balance the acidity

• Salt & pepper – Simple seasoning goes a long way

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Optional Add-Ins (for variety)

• Fresh dill or parsley – Classic herb flavor

• Crushed garlic – For sharp depth

• Chili flakes or fresh jalapeño – Add subtle heat

• Sliced radishes or carrots – Color and crunch

• Olive oil – For a richer dressing (totally optional)

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How to Make Cucumber Onion Salad

Step-by-Step Instructions

Step 1: Slice the cucumbers and onions

• Slice 2–3 medium cucumbers into thin rounds

• Slice ½ a medium red onion into thin half-moons

• Optional: salt the cucumbers and let them rest for 10–15 minutes in a colander to draw out water. Pat dry before mixing.

Step 2: Mix the vinegar dressing

In a bowl or jar, whisk together:

• ½ cup white vinegar (or apple cider vinegar)

• ¼ cup cold water

• 1 tablespoon sugar

• ½ teaspoon salt

• ¼ teaspoon black pepper

Stir until sugar dissolves completely. Taste and adjust acidity to your liking.

Step 3: Combine and chill

• Toss the cucumbers and onions in a large bowl.

• Pour dressing over top and mix gently to coat.

• Cover and refrigerate for at least 30 minutes, or up to 24 hours for stronger flavor.

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Flavor & Texture Tips

• Let it marinate: This salad improves as it sits. Minimum 30 minutes, but even better after a few hours.

• Use cold ingredients: Everything should be well chilled for best crunch and taste.

• Slice thin: The thinner the slices, the quicker they soak in the flavor.

• Balance the acid: Taste your vinegar! Some are more aggressive and might need more water or sugar to mellow.

• Don’t overmix: Toss gently to keep cucumber slices from breaking or becoming mushy.

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Pairing Ideas & Serving Suggestions

This cucumber onion vinegar salad is a versatile side that complements almost everything. Here are some pairing ideas:

With Grilled or Roasted Mains

• Grilled chicken skewers

• Lemon herb salmon

• Roasted tofu steaks

• Veggie burgers or black bean patties

At Cookouts or Potlucks

• Serve next to potato salad and baked beans

• A fresh contrast to heavier mains like lasagna or casseroles

• Works beautifully with BBQ sauce-based dishes

On Light Plates

• As a topper for grain bowls

• Inside pita pockets with falafel

• Alongside hard-boiled eggs or bean salad

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Storage & Make-Ahead Info

How Long Will It Last?

• Best eaten within 2–3 days

• Store in an airtight container in the fridge

• Cucumber will soften the longer it sits, but still tastes good

Make-Ahead Tips

• Slice cucumbers and onions up to 24 hours in advance

• Store dressing separately and mix just before serving for best texture

• Ideal for meal prep, picnics, and low-effort sides

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Nutrition Snapshot (Approx. per serving)

Dietary Tags:
✅ Vegan
✅ Gluten-free
✅ Nut-free
✅ No dairy
✅ Low-calorie

Frequently Asked Questions (FAQs)

Is this cucumber salad vegan?

Yes! This recipe is naturally vegan and free from animal products. No mayonnaise, dairy, or eggs are involved.

Can I use a different vinegar?

Absolutely. Try apple cider vinegar, rice vinegar, or red wine vinegar. Adjust sugar and water to balance stronger vinegars.

Why are my cucumbers soft?

This can happen if:

• You sliced them too early and didn’t store them properly

• The salad sat in vinegar too long (more than 2–3 days)

• You didn’t salt and drain them first (optional but helpful)

How can I make it spicy?

Add red pepper flakes, thin-sliced jalapeño, or a splash of chili vinegar for subtle heat.

Can I add other vegetables?

Definitely! Try:

• Sliced radishes

• Shaved fennel

• Cherry tomatoes

• Julienned carrots

• Bell pepper strips

Do I need to peel the cucumbers?

If using English or Persian cucumbers—no need to peel. If using standard waxed cucumbers, it’s best to peel them for texture and taste.

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Conclusion

If you’re looking for a simple, crisp, and zingy side dish that goes with everything—from burgers to grain bowls—this Classic Cucumber Onion Salad in Vinegar delivers.

Why You’ll Make This Again and Again:

• Only 3 ingredients + pantry basics

• No mayo or cream — light and vegan-friendly

• Takes 5 minutes to prep

• Perfect for summer meals, potlucks, or lunchboxes

• Endless ways to customize

Whether you’re hosting a backyard BBQ, packing for a picnic, or just looking for a light side dish to go with dinner, this cucumber onion vinegar salad is always a crowd-pleaser. It checks all the boxes: fast, fresh, affordable, and adaptable.

Final Highlights:

• Naturally gluten-free, vegan, and allergy-friendly

• Perfect cold side for hot days

• Ideal for meal prep and large batches

• Customizable with herbs, spice, or extra veggies

• Kid-approved for its tangy-sweet simplicity

Once you make it, you’ll wonder how you ever hosted a summer gathering without it.

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Want More Like This?

Looking for other refreshing salads or side dishes? Try pairing this recipe with:

• Creamy Cucumber Salad with Sour Cream

• Asian Cucumber Salad with Sesame & Garlic

• No-Mayo Coleslaw

• Vinegar Potato Salad (No Eggs)

• Chickpea & Tomato Salad with Lemon Dressing