Easy Tangy Cucumber Salad

Easy Tangy Cucumber Salad

cynjne 20

"An easy old-fashioned cucumber salad that's quick to prepare as a side dish to any meal."


1 h 10 m servings 48 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 48 kcal
  • 2%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 6.9g
  • 2%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 367 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Place cucumbers in a large bowl. Whisk vinegar, sugar, oil, soy sauce, and salt together in a separate bowl; pour over cucumbers. Stir to coat. Refrigerate at least 1 hour to allow flavors to blend.
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Your rating



  1. 27 Ratings


This was quick, easy, and tasty. I had no complaints. I did change the servings to 1, with the calculate button, and got about 2 servings. The light flavoring reminds me of a Japanese flavored c...

Good flavor, but I had to double the dressing amount for half the number of English cucumbers... I don't know if this is because I sliced the 1 English cucumber very thin, or if, perhaps the En...

This was really good. Next time I will try using sesame oil.

Wow! I added a couple of thinly sliced green onions. I thought about using sesame oil but opted for safflower. This was better than it sounded. Glad I tried it.

I really enjoyed this cucumber salad. It is a perfect recipe for summer - cool, refreshing, quick and easy. I substituted half sesame oil along with half vegetable oil. The dressing was just ...

Delicious! I used 1/2 t sesame oil and 1 1/2 t vegetable oil. Otherwise i didn't change the recipe at all. I've also made this with cukes, zucchini and small cherry tomatoes. This is a great pic...

It was too sweet and the soya sauce just didn't do it for me. I like mine much more tangy. I will not make this again.

Great taste.

My wife is super critical about her cucumber salad and thought this one was pretty good. I liked it a lot, and really loved how easy it was to make.