Description
This simple vinegar cucumber salad recipe is one of my favorites to eat all summer long! It comes together with simple ingredients for a healthy, refreshing side dish for summer cookouts/barbecues or any meal.
Ingredients
Units
Scale
- 3 medium cucumbers, peeled and thinly sliced into coins (~4-5 cups slices)
- 1/4-1/2 tsp salt
- 1/3 cup sweet onion, finely diced
- 1/2 cup apple cider vinegar
- 3-4 tbsp neutral-tasting oil (such as grapeseed oil or a light olive oil)
- 1-2 tbsp natural cane sugar
- 1/8 tsp each salt and pepper, plus more to taste
Instructions
- Sweat cucumbers. Place cucumber slices into a large bowl, add salt, and stir to make sure salt is distributed. Toss in the diced onions, cover, and place in the fridge for at least 10 minutes (20-30 is great if you have time) to allow the salt to draw water out from the cucumbers.
- Make the vinegar dressing. Combine apple cider vinegar, oil, sugar, salt, and pepper into a mason jar. Close with a tight lid and shake vigorously to combine. Alternatively, whisk these ingredients together in a bowl.
- Combine. Pour the brine over the cucumber slices and stir gently so the cucumbers are submerged.
- Chill. This step could be optional, but is highly recommended! Chill the vinegar cukes for 30 minutes or longer prior to serving.
Notes
- Vinegar: If you don't have apple cider vinegar, feel free to swap in white vinegar, rice vinegar, or another vinegar.
- Storage: Store the finished salad in an airtight container or mason jars for up to a week.
- Flexibility: The vinegar-to-oil ratio, sugar, salt, and pepper can all be adjusted to your taste!
- Prep Time: 10 mins
- Category: Salad
- Method: Combine
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 5.7 g
- Sodium: 295.4 mg
- Fat: 10.4 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 7.5 g
- Fiber: 1.2 g
- Protein: 0.9 g
- Cholesterol: 0 mg
