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    Home » Recipes

    Published: Feb 22, 2022 · Modified: Nov 16, 2022

    Quick Cucumber Salad With Vinegar (Vegan)

    Jump to Recipe Print Recipe

    Crunchy cucumbers with a tangy dressing, this Quick Cucumber Salad With Vinegar takes only minutes to put together and is the perfect side dish any time of year. This simple recipe is also a wonderful topper for your burger or sandwich when you want to add a zesty crunch. It's so light and refreshing, and it is one of my favorite salad recipes to make (and eat)!

    cucumber salad

    Choosing the Kind of Cucumber

    What's the best kind of cucumber to use? I prefer English cucumbers over standard cucumbers as their skin is a little thinner and they have fewer seeds. But regular ones are also delicious and more readily available. Just make sure you're using a crisp cucumber as you don't want to use a softer one.

    sliced cucumbers and red onion in rows

    Making the Cucumber Salad

    First, slice cucumbers evenly in less than ¼" thick slices with a sharp knife. The thickness is up to you though as some prefer extremely thin slices. If you have a mandoline slicer, this is very quick to do. Add the cucumber slices to a medium bowl, preferably one with a lid.

    Next, thinly slice the red onion and add to the bowl. You can also use a white onion but I wouldn't use a yellow one as the best flavor is with a sweet onion.

    dressing in a glass jar

    Next, it's time to make the dressing. Add the olive oil, apple cider vinegar, cold water, sugar, dill, salt and pepper to a mason jar. Put the lid on and shake vigorously. If you don't have a mason jar with a lid, simply add the ingredients to a small bowl and whisk well. I recommend using apple cider vinegar but you can also use red or white wine vinegar. Sprinkle the sesame seeds and red pepper flakes on top if you are using them, and serve.

    cucumber salad in bowl

    Storing the Cucumber Salad

    This perfect salad stores well for up to five days in an airtight container in the refrigerator. We like to make a big batch and then serve it as a side for our lunches and dinners...and sometimes for breakfast as well. The great thing is that this simple cucumber salad tastes just as good on days two through five!

    FAQ

    Do you leave the skin on the cucumber for the salad?

    That's completely up to you. I always leave the skin on but you can peel them if you prefer. English cucumbers have thin peels and even regular cucumbers' peels aren't too thick. An option is to peel strips down the length of the cucumber so that when it's sliced it looks like little stripes on the side. This won't really affect the flavor - it's just pretty to look at.

    How important is it to have fresh cucumbers?

    It's super important that your cucumbers are as fresh as you can get them. Cucumbers that have been in the refrigerator for a week aren't going to be the tastiest to use. Check out your local farmers market for the best cucumbers!

    Can I eat this cucumber salad immediately after making it?

    Of course. But I think it tastes even better the second day once the cucumber slices have time to absorb all the flavors.

    Summary

    This tangy and cool cucumber salad is a great, classic side dish for any summer meal. The sliced cucumbers and onions also make an amazing topping for burgers and sandwiches. It's quick to make and tastes better each day. It's also one of my favorite side dishes to bring to a barbeque.

    Looking for more recipes for easy salads? Check out:

    • The Best Vegan Potato Salad (With Dill Pickle Juice)
    • Easy Vegan Pasta Salad Without Mayo
    cucumber salad

    Quick Cucumber Salad With Vinegar (Vegan)

    This quick, easy and tangy cucumber salad recipe is a perfect side dish to almost anything. It's also a delicious topper on a burger or sandwich.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Time 15 mins
    Course Side Dish
    Servings 8
    Calories 38 kcal

    Ingredients
      

    • 2 cucumbers
    • 1 red onion
    • 1 tablespoon olive oil
    • ⅓ cup apple cider vinegar
    • ⅓ cup water
    • 1 tablespoon sugar
    • ½ teaspoon dried dill (or 2 tablespoon chopped fresh dill)
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 2 teaspoon sesame seeds (optional)
    • Sprinkle of red pepper flakes (optional)

    Instructions
     

    • Slice the cucumbers no more than ¼" thick and place in a bowl.
    • Thinly slice the red onion and add to the bowl.
    • In a mason jar, add the olive oil, apple cider vinegar, water, dill, salt and pepper. Place lid on the jar and shake well to mix thoroughly. If you don't have a mason jar, just whisk the ingredients together in a small bowl.
    • Pour the vinegar mixture over the cucumbers and onions and stir to coat. Sprinkle sesame seeds and red pepper flakes on top (if using).
    • This can be served immediately or kept in the refrigerator for several hours.
    • This will keep for 3 days in the fridge.

    Notes

    • English cucumbers are best to use because of their thinner skin but regular cucumbers are fine too.
    • White vinegar can be used instead of apple cider vinegar but it's more acidic.

    Nutrition

    Calories: 38kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 294mgPotassium: 133mgFiber: 1gSugar: 3gVitamin A: 59IUVitamin C: 3mgCalcium: 17mgIron: 0.3mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Jenn says

      March 01, 2022 at 7:06 pm

      5 stars
      I took your advice and used it as a topper for my Beyond Burger. It’s so crunchy and tangy and I loved it. I used a good amount of red pepper flakes as I love spice. I think it’s even better the next day. Thanks for the recipe.

      Reply
      • jencardenas says

        March 01, 2022 at 7:14 pm

        I like it best the 2nd or 3rd day too although they lose a little of their crunch. Thanks for the feedback.

        Reply

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    Hi, I'm Jen! I love all things vegan. I'm a food blogger, recipe developer, and mom of three. My goal is to show how the vegan lifestyle can be easy, delicious and fun.

    You can find out more about my vegan journey by reading Keep Taking Steps to Change for the Better.

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