Cucumber Salad I

Cucumber Salad I

51 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    10 m
Recipe by  annnn

“No oil is used in this cool and refreshing summer salad made with cucumbers, red onion, and rice wine vinegar.”

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Adjust Servings

Original recipe yields 4 servings



  1. Combine cucumbers and red onion in a salad bowl.
  2. In a small bowl, stir together water, rice wine vinegar, sugar, and seasoned salt. Pour over vegetables. Chill for 1 hour. Serve chilled or at room temperature.

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Reviews (51)

Rate This Recipe


I love cucumber and red onion together. I used more sugar and regular vinegar instead of the rice wine. I also threw in some dill for added flavor and they were delicious. Thanks Ann



I used white onion (I did not have a red onion) and doubled the sugar. After marinating for several hours, the onion flavor was overpowering so I drained the liquid and added 2 more teaspoons of sugar to sweeten it up. I am going to put it on a sandwich with cream cheese, tomatoes and avocado.



I have tried many Cucumber Salad recepies but this is the best. Sometimes I add a little fresh dill or fresh parsly

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Amount Per Serving (4 total)

  • Calories
  • 47 cal
  • 2%
  • Fat
  • 0.2 g
  • < 1%
  • Carbs
  • 11.3 g
  • 4%
  • Protein
  • 0.7 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 691 mg
  • 28%

Based on a 2,000 calorie diet



previous recipe:

Cucumber Crunch Salad


next recipe:

Yam Taeng (Spicy Cucumber Salad)