Cucumber Vinegar Salad Recipe is one of those simple dishes that makes you wonder why you didn’t make it sooner. Crisp, tangy, and refreshing, it’s the kind of salad that wakes up your taste buds and pairs perfectly with just about anything. If you’ve got a cucumber sitting around and a bottle of vinegar, you’re already halfway there.
Why You’ll Love This Salad
Ever found yourself craving something light but flavorful? This salad hits the spot without any fuss. It’s quick to whip up, uses minimal ingredients, and delivers a punch of freshness that’s hard to beat. Plus, it’s a fantastic way to use up cucumbers when they’re in season and abundant. I often make this when I want a no-brainer side dish that still impresses guests or just perks up my lunch.
Variations I’ve Tried
I’ve played around with this salad more times than I can count. Sometimes, I swap white vinegar for apple cider vinegar to add a bit of fruity depth. Other times, I toss in a pinch of sugar or honey to balance the acidity. Adding thinly sliced red onions or fresh dill can turn it into a whole new experience. Curious about spice? A dash of chili flakes or some freshly ground black pepper works wonders. It’s like a little playground for your taste buds.
Cucumber Vinegar Salad Recipe
Ingredients
Instructions
- In a large bowl, combine the rice vinegar, sugar, and salt until the sugar dissolves.
- Add the sliced cucumbers and onions to the vinegar mixture and toss to coat evenly.
- Let the salad sit for at least 10 minutes to allow flavors to meld.
- Sprinkle with sesame seeds before serving if desired.
- Serve chilled as a refreshing salad side dish.
Notes
Serving
This salad shines as a side dish alongside grilled meats, sandwiches, or even as a light snack on its own. It also pairs beautifully with spicy dishes, offering a cooling contrast. I’ve served it at barbecues, family dinners, and even packed it in my lunchbox for a refreshing midday treat.
Tips
- Don’t skip the resting time. It’s tempting to dig in right away, but giving the salad time to marinate makes all the difference.
- If your cucumbers are super watery, sprinkle them with a little salt and let them sit for 10 minutes before mixing with vinegar. Then, drain the excess liquid.
- Adjust the vinegar and sugar to your taste. Some like it more tangy, others a bit sweeter.
- Use fresh herbs for that extra pop of flavor. Dill is classic, but mint or basil can be fun swaps.
Leftovers
Leftover salad keeps well in the fridge for 2-3 days. The cucumbers will soften a bit over time but still taste great. Just give it a quick stir before serving again. If you notice any excess liquid, drain it off to avoid sogginess.
Common Mistakes to Avoid
- Using thick-skinned cucumbers without peeling can result in a bitter bite.
- Skipping the sugar entirely might leave the salad a bit too sharp.
- Not resting the salad long enough means missing out on that full flavor punch.
- Over-salting can overpower the delicate cucumber flavor, so add salt gradually.
Nutrition Facts
- Calories: 60 kcal
- Carbohydrates: 7 g
- Protein: 1 g
- Fat: 2 g
- Fiber: 1 g
- Sugar: 4 g
This salad proves that simple ingredients can come together to make something fresh and satisfying. Try it next time you want a no-fuss, tasty side dish that feels like a little celebration for your taste buds.