Food,  Recipes

Cucumber Salad

Warp to recipe!

Need a quick and easy summer recipe? Try out this simple, delicious, and refreshing cucumber salad.

It’s a great way to keep cool when it’s hot out. Plus, you get to use up all those extra cucumbers from your summer garden!

My mom has always made variations of this salad for me while I was growing up. I think she was inspired by a sushi restaurant that we regularly frequented which had a similar salad, sunomono salad.

Read on to see detailed instructions on how to create this delicious cucumber salad!

Visual Instructions for Cucumber Salad

Ingredients
  • 2 cucumbers, preferably from your garden
  • half of a large red onion
  • rice vinegar, 1/4 cup
  • sugar, 1 tablespoon
  • salt, 1/2 teaspoon
cucumber salad ingredients
Cut the Cucumbers

Cut the tips off each end and put in the compost or feed your herbivore pets if you have any. Then cut the cucumbers in half, width-wise.
For each new cucumber piece, cut each length-wise. You should have a total of 8 pieces.
If your cucumbers come from the store, you may want to peel them to remove the waxy coating.

cut cucumbers for the salad
Scoop out the Seeds

De-seeding the cucumbers: Take a small spoon and over a bowl, scoop out the seeds of each cucumber into the bowl for easy clean up.

Slice the Cucumbers Thinly and Salt Them

Slice the cucumbers as thinly as you can into half-moons. If you have a mandolin, that would be helpful.
Place the cucumbers onto a colander, and then place that over a large bowl. Salt the cucumbers and mix thoroughly.
Let this sit in the fridge for 20 minutes to release excess water from the cucumbers.

Slice the Red Onion and Create the Vinegar Mixture

Meanwhile, slice the red onion to the same thickness as the cucumbers and set aside.
In a small bowl, mix the rice vinegar and sugar until dissolved. Set aside.

Squeeze the Excess Water Out and Mix It All Together

After 20 minutes have passed, take the cucumbers from the fridge and squeeze them to release the last bit of excess water.
Then empty the bottom bowl of water. Do not rinse the cucumbers, simply place them into the now empty bowl.
Add the red onion and vinegar mixture to the bowl with the cucumbers and mix.

Time to Eat!

Enjoy the salad now, or chill it in the fridge longer and serve later. This keeps for about 2 weeks when covered.

cucumber salad in small serving bowl

Wasn’t that easy? 🙂 I’ve included a condensed version of the recipe for easy printing below:

Cucumber Salad

A crunchy and refreshing salad perfect for summer.
Prep Time10 mins
Inactive Time20 mins
Total Time30 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: cucumber, red onion, vinegar
Servings: 6
Calories: 52kcal

Ingredients

  • 2 cucumbers peeled, and sliced thinly
  • 1/2 large red onion peeled, and sliced thinly
  • 1/4 cup rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt or to taste

Instructions

  • Place the cucumbers onto a colander, and then place that over a large bowl. Salt the cucumbers and mix thoroughly. Let this sit in the fridge for 20 minutes to release excess water from the cucumbers.
  • Meanwhile, in a small bowl, mix the rice vinegar and sugar until dissolved. Set aside.
  • After 20 minutes have passed, take the cucumbers from the fridge and squeeze them to release the last bit of excess water and empty the bowl underneath. Do not rinse the cucumbers, simply place them into the bowl.
  • Add the red onion and vinegar mixture to the bowl with the cucumbers and mix.
  • Enjoy now or chill in the fridge and serve later.

Notes

This keeps for about 2 weeks, but it will not last that long! 🙂

What type of cucumber salad do you like best? The vinegar kind, or a creamier version? Let me know in the comments below!

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