Print Recipe

Cucumber Onion Salad Recipe

Make Cucumber Onion Salad Recipe for a bright, quick side—slice, toss, and serve chilled.

Ingredients

• 2 cucumbers
• 1 red onion (sliced)
• ⅓ cup apple cider vinegar
• ¼ cup water
• 1 tablespoon granulated sugar
• 1 teaspoon fine sea salt
• 1 teaspoon ground black pepper

Instructions

Step 1: Slice the cucumbers

Take the cucumbers and slice each into clean 1/4‑inch rounds, arranging the bright green stacks into a large mixing bowl as you go. Keep the dark glossy skin intact for contrast; the thin, even slices should sit in loose overlapping layers, showing both the pale translucent flesh and the deeper green rim. Place a whole and a halved cucumber nearby on the painted pine board so the visual progression is clear, and rest a sharp knife and a small wooden cutting board to the side (no hands in frame).

Notes

• Slice cucumbers uniformly for best texture.
• For extra crunch, store dressing separately until serving.
• Soak red onion in cold water for 10 minutes to mellow sharpness.
• Adjust sugar to taste if you prefer less sweetness.
• Use airtight container to keep salad fresh up to 3 days.