Cucumber Salad makes for the ultimate side dish to bring to a BBQ! It’s fresh, healthy, and colorful! Great way to use English Cucumbers and Red Onions.
We all love BBQ parties, but they can be filled with tons of meat and sides with tons of mayo. Don’t get me wrong, we love a good pasta salad and macaroni salad, but sometimes we want something refreshing, not just mixed greens with creamy dressings.
Our cucumber salad recipe is our goto and it takes just 10 minutes to mix up. Letting it sit overnight is best as it allows the vinegar to get into the cucumbers and really meld the onion and cucumber flavor together with the parsley. You could easily add in some chopped tomatoes or even sliced bell peppers as well.
There’s no reason it has to be just a cucumber onion salad, add all the color you want with peppers, there are so many colors. Avocado is another great addition and adds creaminess to this salad recipe. We make it so it is vegan, but you can keep it vegetarian and add some feta cheese which adds another layer of flavor.
We prefer to use English Cucumbers for our cucumber salad. WHY?
English Cucumbers are referred to as seedless cucumbers. They don’t have large seeds like traditional cucumbers, they’re also much sweeter as the seeds make cucumbers a little bitter.
How to make Cucumber Salad
Start by cleaning up your cucumbers, onions, and parsley. We like to cut a little of the skin off of the cucumber and leave some of the skin on to give it some color contrast. Slice the cucumbers into thin slices. Then slice the onions into thin slices and cut the slices into fours. Chop up the parsley, top with the vinegar and salt, viola!
How do you enjoy this salad?
As a side. It’s great with many meals and our family especially loves it over white rice with a white fish like flounder. Our family actually spoons the leftover vinegar right over the rice, like you would pour gravy on mashed potatoes, yes! My mom always made cucumber onion vinegar salad, but she would chop the cucumbers up into half moons, I like the slices, you can cut them however you want, even make it into a salsa!
We always have a huge batch of our cucumber salad in the fridge and then we just use it as desired, whether we add to it or eat it as is.
if you like this recipe you may like our other vegan salads:
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- 4 English cucumbers
- 1 red onion
- 1 cup vinegar white
- 1 handful parsley fresh
- 1 teaspoon kosher salt
- Peel some of the cucumber skin off and then slice the cucumbers, place into large bowl.
- Slice the red onion into thin slices and then cut the slices into fours, place into the bowl with the cucumbers.
- Chop the fresh parsley and place into the bowl with the cucumbers and red onion.
- Pour on the vinegar and sprinkle on the salt.
- Mix well, refrigerate, and mix 2 hours after. For best results make a day before.
- Optional add-ins fresh or dried oregano, bell peppers, tomatoes, or even avocados!
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
The salad was bland, Possibly a bit of water (I added same amount as Vinegar) plus a third cup of sugar (or to taste) if you are allowed sugar. I use Monk Fruit in place of Sugar. I also added some julienned carrots & cherry tomatoes. Will see how this tastes in the a.m.
By you adding the sugar I think you were looking for a different recipe and that’s okay 🙂 This is definitely not supposed to be a sweet cucumber salad, more tart, and like a quick pickled salad.
Posted yesterday that I added 1/3 – 1/2 cup monk fruit along but along with 1 c vinegar I added about 3/4 c water & some julienned carrots. The recipe turned out flavorful.
I would also recommend using a mild sweet onion as the red onion was to powerful for me. (Or cut back the amount of red onion in half)
Try using rice wine vinegar instead of white vinegar!
Love rice wine vinegar too!! 😀