The Best Cucumber Salad

User Reviews

5

12 reviews
Excellent

The Best Cucumber Salad

The Best Cucumber Salad features thinly sliced English or Persian cucumbers tossed in a simple dressing of rice vinegar, sugar, fresh grated ginger, and salt. Thin red onion slices add mild pungency and color, creating a refreshing and slightly tangy salad. Chilling allows flavors to meld and crispness to develop, making it a pleasant side dish or accompaniment.

Description

The Best Cucumber Salad combines rice vinegar, sugar, finely grated fresh ginger, and salt to create a light, sweet-tart dressing. Seedless cucumbers, such as English or Persian varieties, are sliced very thin to maximize crispness and surface area for flavor absorption. Thinly sliced red onions provide texture and mild sharpness complementary to the cucumbers.

After mixing the dressing ingredients until sugar is dissolved, the cucumbers and onions are gently tossed to coat. The salad is refrigerated for at least an hour, allowing the flavors to infuse and the cucumbers to soften slightly while retaining crunch. This simple preparation highlights fresh, bright vegetables with a balanced, tangy-sweet zing and subtle ginger warmth.

This salad serves well as a cool, refreshing side for grilled dishes or light meals in warmer weather. It keeps well in the refrigerator for three to four days, making it convenient to prepare ahead.

I Made This!

1 person made this

Save this

5 people saved this

Ingredients

Servings
  • ¼ cup rice vinegar unseasoned
  • 4 teaspoons sugar
  • ½ teaspoon ginger finely grated fresh
  • ½ teaspoon salt
  • 2 medium English seedless cucumbers, or 6-8 medium-size Persian cucumbers
  • ¼ red onion sliced thinly, medium

Instructions

  1. Combine the rice vinegar, sugar, fresh ginger and salt in a medium-size bowl. Stir until sugar is dissolved.
  2. Sliced cucumbers into ⅛-inch thick slices or use technique above in the post to cut cucumbers into flower-shaped slices.
  3. Combine the dressing with cucumbers and sliced onions. Stir gently. Refrigerate for at least one hour or longer. Can be made a day in advance. Keeps well in the refrigerator for 3-4 days.

Nutrition Information

Show Details
Calories 21kcal (1%) Carbohydrates 5g (2%) Protein 0g (0%) Fat 0g (0%) Saturated Fat 0g (0%) Cholesterol 0mg (0%) Sodium 147mg (6%) Potassium 115mg (2%) Fiber 0g (0%) Sugar 3g (6%) Vitamin A 80IU (2%) Vitamin C 2.4mg (3%) Calcium 12mg (1%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 21 kcal

% Daily Value*

Calories 21kcal 1%
Carbohydrates 5g 2%
Protein 0g 0%
Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 147mg 6%
Potassium 115mg 2%
Fiber 0g 0%
Sugar 3g 6%
Vitamin A 80IU 2%
Vitamin C 2.4mg 3%
Calcium 12mg 1%
Iron 0.2mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Genuine Reviews

User Reviews

Overall Rating

5

12 reviews
Excellent

Write a Review

Drag & drop files here or click to upload
Other Recipes

You'll Also Love

Creamy Chicken Pasta Salad

American
5.0 (12 reviews)

Easy Greek Salad

Greek
5.0 (12 reviews)

Ranch Dressing

American
5.0 (15 reviews)

Raspberry Vinaigrette

French
5.0 (12 reviews)

Classic Wedge Salad

American
5.0 (12 reviews)

Winter Pear Salad

American
5.0 (3 reviews)

Beet Salad

American
5.0 (6 reviews)

Winter Fruit Salad

American
5.0 (15 reviews)

Teriyaki Brown Rice Salad

Asian, Japanese, American
5.0 (12 reviews)