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Cucumber Salad

Cucumber Salad

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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 8 1x


This cucumber salad recipe is crunchy, tangy and cool! Flavored with onion and dill, it’s refreshing and quick to whip up.


  • 2 English cucumbers* (1 3/4 to 2 pounds)
  • 1/2 white onion, thinly sliced
  • 1/2 red onion, thinly sliced (or more white onion)
  • 3 tablespoons chopped fresh dill or 1 teaspoon dried dill
  • ½ cup white vinegar
  • 1 tablespoon water
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • Fresh ground black pepper, to taste


  1. Slice the cucumbers as thin as possible, using a mandolin if desired. Thinly slice the onion. Chop the dill. 
  2. In a small bowl, mix the white vinegar, water, sugar, salt, and pepper. Pour the mixture over the cucumbers, onions, and dill, mixing everything together to ensure even coverage. You can serve immediately, but it’s best to refrigerate 1 hour so the vegetables become softer.
  3. Stir again to evenly mix the dressing. Then serve with a slotted spoon. Store refrigerated for up to 7 days.


*English cucumbers are seedless cucumbers with a very thin skin and mild flavor: they’re worth seeking out for this recipe. If you’d like, you can use the same weight of standard cucumbers: make sure to slice them very thinly or peel them if you’re sensitive to the bitter flavor of the skin.

  • Category: Side dish
  • Method: No Cook
  • Cuisine: Vegetables
  • Diet: Vegan