Cucumber and Onion Salad

Craving something crisp, refreshing, and impossibly easy? This cucumber and onion salad is your ticket to summer bliss. With just a handful of ingredients, you’ll create a salad that’s both delightfully simple and packed with bright, tangy flavors.

The magic of this salad lies in its perfect balance – crisp cucumbers, sweet onions, and a vinegar dressing that brings everything together in harmony. It’s the kind of side dish that makes everything else on your plate taste better.

Ingredients

For the Vegetables:

• 6 mini cucumbers or 1 English cucumber
• 1/4 large sweet onion

For the Dressing:

• 3 Tablespoons white vinegar
• 1 teaspoon granulated sugar
• 1 teaspoon red wine vinegar
• Salt and freshly ground black pepper, to taste

Steps

1. Slice the cucumbers into 1/8-inch thin rounds using a sharp knife or mandoline. For the onion, cut into very thin half-moon slices (1/16-inch thickness). Place vegetables in a large bowl, ensuring even distribution.
2. In a separate small bowl, whisk together the 3 Tablespoons white vinegar, 1 teaspoon sugar, and 1 teaspoon red wine vinegar until sugar completely dissolves (30 seconds). Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, or to taste.
   • Test dressing on a cucumber slice to check balance
   • Add more sugar if too tart, or vinegar if too sweet
3. Pour dressing evenly over vegetables and gently toss to coat every piece. Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving.
   • Stir occasionally during marination for even flavor distribution
   • Can be made up to 4 hours ahead for best results
   • Drain excess liquid before serving if desired

Smart Swaps

• Use red onion for a more colorful presentation
• Substitute monk fruit sweetener for sugar (use 3/4 teaspoon)
• Add 1 Tablespoon fresh dill for extra flavor

Make It Diabetes-Friendly

• Replace sugar with 1/2 teaspoon stevia (reduces carbs by 4g per serving)
• Use sweet red bell pepper instead of onion to lower glycemic impact
• Portion into 1/2 cup servings (approximately 3g net carbs each)
• Pair with protein to slow sugar absorption

Pro Tips

• Salt cucumbers and let drain for 15 minutes before mixing for crispier texture
• Use English cucumber to avoid bitter seeds
• Chill bowls before serving for maximum crispness