Crisp cucumber and onion salad is tossed in a bright vinegar dressing for a cool and crunchy, tangy and sweet side dish that gets even better as it chills.
Holly’s Recipe Highlights
- Flavor: Sweet cukes and sharp onions perfectly contrast with the snappy vinaigrette.
- Prep Note: Slice cucumbers and onions thinly for the best texture, and let the salad sit for at least an hour to develop flavor.
- Time-Saving Tip: Prepare and refrigerate ahead of time for an easy make ahead snack or side dish.
- Serving Suggestions: Serve with grilled meats or as a light lunch with keto bread or crackers. Turn it into a main by adding bay shrimp, shredded chicken, diced ham, or bacon bits.
Pick Your Perfect Ingredients
- Cucumber: Fresh cucumbers are firm and slightly sweet. English cucumbers are preferred to field cucumbers for this recipe because of their thin skins and fewer seeds.
- Onion: White onions are perfect for this recipe because of their sweet flavor, but any such as Vidalia, yellow, or even red onions will work.
- Vinaigrette: Tangy white wine vinegar, or even rice vinegar, adds a bright and clean taste while vegetable oil keeps the flavor light. Sweetener smooths out the sharpness of vinegar for a more balanced vinaigrette. Start with a small amount of sweetener and add more to taste.
Variations
- For a pop of color, add some halved cherry or grape tomatoes, chopped sundried tomatoes, or diced avocados. Finely chopped black olives, jalapenos, or crushed red pepper flakes add zesty flavor.
- Olive oil can be used for a deeper flavor, and swap apple cider vinegar for a fruitier tang or white vinegar for a sharper, more classic bite.
- I love adding a bit of fresh dill to bring out that classic cucumber salad flavor.
How to Make Cucumber and Onion Salad
- Cut cucumbers and onions and place them in a large bowl.
- Whisk remaining ingredients in a small bowl (full recipe below).
- Pour dressing over cucumbers and onions and mix to combine.
- Refrigerate before serving.
Leftovers You’ll Love
- Store this easy cucumber salad in an airtight container in the refrigerator for up to 5 days. It is most crisp if used in the first day or two.
Fresh Crunchy Sides
Did you enjoy this Cucumber and Onion Salad recipe? Leave a comment and rating below.
Cucumber and Onion Salad
Crisp cucumbers and thin-sliced onion tossed in a white wine vinegar dressing with a light hint of sweetness.
Equipment
Mandoline (recommended)
Ingredients
- 2 English cucumbers thinly sliced
- ½ white onion thinly sliced
- ⅓ cup white wine vinegar
- 3 tablespoons water
- 1 tablespoon vegetable oil or olive oil
- 3 teaspoons sweetener Swerve or another granulated sweetener
- ¼ teaspoon kosher salt
- ⅛ teaspoon pepper
Instructions
- Wash cucumbers and pat dry. Slice cucumber and onion, then place in a large bowl.
- Stir together white wine vinegar, water, vegetable oil, sweetener, salt, and pepper in a small bowl.
- Pour dressing over cucumber and onions and mix until coated.
- Refrigerate for at least 1 hour before serving.
Notes
- Make this salad ahead of time and take it along for a light lunch.
- Mix the dressing until the sweetener dissolves or it could be grainy.
- Refrigerate leftovers in an airtight container for up to 5 days.
- Double the vinaigrette recipe and store it in the refrigerator to use in other salads or as a marinade for meat dishes.
Nutrition Information
Calories: 41kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 101mg | Potassium: 166mg | Fiber: 1g | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 0.4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Cucumber and Onion Salad recipe
Perfect flavor for me. Light and flavorful. used sugar substitute (Lakanto) and it will be a regular dish.
I am so glad to hear you enjoyed this recipe Trish! Thank you for sharing.
No need for water in dressing, as enough water will come out of cucumber when sliced thinly.
Can this recipe be canned in jars?
I haven’t tried it so I can’t say for sure Pam. If you try it I would love to hear how it turns out!