Latest recipes

Cool cucumber salad recipe

Cool cucumber salad recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Cucumber salad

No oil is used in this cool and refreshing summer salad made with cucumbers, red onion, and rice wine vinegar. Serve with baked salmon and boiled potatoes for a very Norwegian meal.

92 people made this

IngredientsServes: 4

  • 2 cucumbers, peeled and thinly sliced
  • 1/2 red onion, thinly sliced
  • 350ml (12 fl oz) water
  • 100ml (4 fl oz) rice wine vinegar
  • 1 teaspoon caster sugar
  • 1/4 teaspoon salt

MethodPrep:10min ›Ready in:10min

  1. Combine cucumbers and red onion in a serving bowl.
  2. In a mixing bowl, stir together water, rice wine vinegar, sugar and salt. Pour over cucumbers. Chill for 1 hour. Serve chilled or at room temperature.

Recently viewed

Reviews & ratingsAverage global rating:(82)

Reviews in English (60)


Altered ingredient amounts.Great refreshing taste. I increased the sugar slightly and used sea salt instead of reg salt. Will definately make again.-24 Jul 2008


Altered ingredient amounts.I used white onion (I did not have a red onion) and doubled the sugar. After marinating for several hours, the onion flavour was overpowering so I drained the liquid and added 2 more teaspoons of sugar to sweeten it. I am going to put it on a sandwich with cream cheese, tomatoes and avocado.-24 Jul 2008


Used different ingredients.I love cucumber and red onion together. I used more sugar and regular vinegar instead of the rice wine. I also threw in some dill for added flavour and they were delicious. Thanks Ann-24 Jul 2008

Cool Cucumber Salad

( 12 Votes)

You must be logged in to add a private note. Login | Register

My Notes

We are adding the recipe to your Recipe Box.

This was added to your Recipe Box.

You must be logged in to add a recipe. Login | Register

Share This Recipe

This easy cucumber salad recipe uses only five ingredients to create a refreshing and quick-to-prepare deli salad. Our Cool Cucumber Salad makes a great addition to your weekend lunch spread.

What You'll Need

  • 1 cup white vinegar
  • 1 cup water
  • 3 / 4 cup sugar
  • 1 teaspoon salt
  • 8 cups Kirby cucumbers, peeled and thinly sliced (about 3 pounds total)

What to Do

  1. In a medium-sized bowl, combine vinegar, water, sugar, and salt until well blended.
  2. Add the cucumbers and toss until well coated.
  3. Cover and chill for at least 2 hours, or overnight. This will keep in a sealed container in the refrigerator for several weeks.

Here's a sparkling meal idea: Pair this cucumber salad recipe with a few tea sandwiches and some water with lemon. It's perfect for spring or any ol' time of year!

Share This Recipe

Ratings & Comments

Thanks for your comment. Don't forget to share!

My family loves this I make it all the time

this is the same as Sunday afternoon pickles, the only difference is this calls for kirby cukes ONLY the pickles state anycukes.

I like my cucumber salad with Sour Cream, thinly sliced onion , and salt and pepper. But I have used Italian Dressing.

Took the advice of sshifflett1503 1312004 leaving out the water and squeezing the cukes in paper towels. I used the mini cucumbers and sliced them a bit thicker, added sweet onion as cjbyland suggested. Being on Weight Watchers, substituted Sweet and Low for the sugar. This made a 0 point treat that is addictive. Better than cucumbers in sour cream, and a lot healthier. Thanks Mr. Food staff for another keeper!

I love how crispy these are - I just added thinly sliced Vidalia onion. Great salad1

great recipe. I added more vinegar but the sugar takes the bit out of the vinegar. way to do mr food

why use sugar at all? i think the recipe sounds delicious without the sugar added.

leave out the water. squeeze cucumber in bowl till u have a some juice , then and the rest of ingredients. mix well. you should have a sweet sour taste.oh yes i 4got to add thinly sliced onion.

I decided to "spruce" this up and added red, green and yellow peppers and snow/ snap peas, cherry tomatoes and green onion and now call it my "vegetable salad" and everyone loves it.

Our take: 1 large English cuke or 2 regular sized - sliced, 1/3 cup each of mayo & sour cream (lite is fine, fat-free not so much), 2T. sugar, 1/2 tsp. onion salt, freshly ground black pepper & snipped fresh dill to taste. Mix & chill.

You've made a completely different recipe.

Why comment on a basic, simple, easy to make dish with your own many ingredient dish?

Thank you I have cucumbers growing out of my ears. They are plentiful and can't wait to prepare them. nice recipe. linda

This is really wonderful as is. I also like to add thinly sliced sweet onion.

This would be good but it has too much sugar for my taste. 2 cucumbers, thinly sliced 1/2 of a medium onion, thinly sliced 1/2 cup each water and white vinegar 2 T. sugar 1 tsp. each dill and salt 1/2 tsp. Freshly ground black pepper Mix well and chill for the flavors to blend You can add red or green bell peppers if you like them.

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Cool cucumber salad recipes

Looking for tasty ways to serve sliced cucumbers? Browse through our collection of easy cucumber salad recipes, and learn how prepare cucumber salad with advice from The Canadian Living Test Kitchen!

Cool as a cucumber around the world
Did you know that cucumber salads are a popular dish in just about every region of the world? From Japan (served with rice vinegar and sesame seeds) to Korea (served as kimchi) and Thailand (with cilantro and fresh chilies), Germany (the much-loved Gurkensalat, lightly dressed) to Denmark (served atop open-faced sandwiches called Smørrebrød) &ndash people love to gather around the table for a great cucumber salad!

How to make cucumber salads
Cucumber salad recipes are easy to make &ndash though there are a few pointers to keep in mind while preparing cukes for a salad, particularly if you plan to chill them for a packed lunch.

To keep your cucumber salads fresh, we asked Food Specialist Amanda Barnier for advice on preparing cucumbers.

To avoid soggy cucumber slices, "store sliced cucumbers in thin layers between clean towels, sprinkled with a pinch of salt overnight in the refrigerator," Amanda says. "The salt will draw out some of the cucumber's moisture."

Because much of the water content in cucumbers comes from the vegetable's core seeds, "cut out the seeds to make (the salad) last longer too," she adds.

To store a cucumber salad, keep it well wrapped in the fridge.

Eager to find a new favourite? Try one (or two!) of our cool cucumber salad recipes:

Cucumber Salad (Pictured above)
Sometimes just a few ingredients can make the best dish. This dead-simple cucumber salad is big in flavour and a perfect way to use garden-fresh veg.

Cucumber Herb Salad
Inexpensive field cucumbers are perfect for this light and fresh salad

Cucumber Salad
A sweet-and-sour dressing complements this refreshingly crisp salad.

Marinated Cucumber Salad
Try this simple but very popular recipe with mustard seeds, celery seeds, vinegar, sugar and water.

Slow-Baked Salmon with Carrot Cucumber Salad
The piquant vegetables perfectly underscore the rich texture of the salmon.

Lentil and Cucumber Salad
For an extra Mediterranean touch, add 2 tbsp (25 mL) drained rinsed capers or 1/2 cup (125 mL) sliced stuffed green olives to this mixture.

Minty Feta Cucumber Salad
Made with crumbly feta cheese and fresh mint, this salad is served with a light olive oil and lemon rind dressing.

Cucumber Couscous Salad
Fresh and light, this crunchy salad is a delicious way to enjoy cucumbers all year round.

Creamy Cucumber Salad
This Scandinavian-style salad is easy to prepare and full of lively accents. Salting and draining the cucumber is essential to prevent a watery salad.

Trout with Crunchy Cucumber Salad
As a side to broiled trout, this cucumber salad is made with red peppers and drizzled with a sesame oil and vinegar dressing.

Dilled Cucumber Tomato Salad
This salad, is quick, easy and perfect when paired with the richness of a Hanukkah meal.

Sticky Glazed Grilled Chicken With Cucumber Salad
Serve with cold cooked soba noodles or steamed brown rice.

Tomato Cucumber Salad with Oregano Dressing
The inspiration for this salad comes from Grano, a popular Italian restaurant in Toronto. If you like, use yellow tomatoes to make this dish even more colourful.

Yogurt Lamb Kabobs with Kachumber Salad
Kachumber salad is made with equal parts chopped cucumbers, tomatoes and red onions. An excellent side to grilled lamb kabobs!

Spicy Cucumber Salad
Clean flavours and crisp texture make this a refreshing salad.

Cucumber Mustard Salad
This is a simple, palate-cleansing little dish that comes together in minutes.

Chunky Cucumber Slices with Tarragon
Tarragon replaces the usual dill in this Italian cucumber salad

  • 2 cups fresh cucumber (sliced into ¼-inch slices, peeling is optional)
  • 2 tablespoons Italian or Caesar salad dressing
  • Fresh ground black pepper to taste
Calories 27 cal
Total Fat 2 g
Saturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 74 mg
Carbohydrates 3 g
Protein 0 g
Phosphorus 14 mg
Potassium 90 mg
Dietary Fiber 0 g
Calcium 12 mg

19 Cucumber Recipes to Keep Cool With All Summer

Cucumbers, whether fresh or pickled, show up everywhere: layered into sandwiches, tossed into salads, and added to plates as garnish, sometimes cut into fanciful shapes or adorned with decorative edging. They're also a favorite of backyard gardeners, for both their ease of growing and their abundant nature once they start producing. Still, they strike me as underappreciated: How often do we stop to really savor the cucumber's sweet, grassy flavor and refreshing crunch?

To give this crisp summer vegetable a chance in the limelight, you can, of course, incorporate it into all manner of salads—a fully loaded Greek salad or a soba salad with seaweed and cucumbers is a good place to start. But that's just the beginning, as you'll see from the collection of recipes here, which includes cucumbers smashed and dressed in vinegar, stir-fried with pork, topping burgers, and wrapped in smoky grilled eggplant.

  • 2 medium cucumbers, or 1 large English cucumber
  • ¼ cup rice vinegar
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 2 tablespoons sesame seeds, toasted (see Tip)

Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.

Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds toss well to combine. Serve immediately.

Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

The Best Dressing for Cucumber Salad

It is hard to beat cucumbers in vinegar with a little sugar, which is the basis of the dressing in this recipe. The vinegar enhances the natural flavor in the cucumbers, and every crunchy bite is refreshing. The flavor of vinegar used in the dressing is a matter of preference. Apple cider vinegar, rice vinegar, red wine vinegar, and white vinegar all give their own unique flavor to the dressing.

There are also creamy cucumber salads that use a sour cream and mayonnaise base dressing. Again, it’s a matter of preference. This adds calories to the salad, and makes a heavier dressing that can dominate the fresh cucumber taste. With the vinegar based dressing, this cucumber salad is only 66 calories per serving.

German Cucumber-Dill Salad

The Spruce / Diana Chistruga

A bit of sugar is added to the vinegar dressing for this simple cucumber and onion salad, lending a distinctive sweetness to the German appetizer. Fresh chopped dill is the typical herb used for this salad, but you could substitute snipped oregano leaves or tarragon fronds, if you prefer.

Cool rice and cucumber salad

The world is cruel and unfair. Mediocrities are loved beyond all reason while their betters languish unappreciated. Consider the tragic case of rice salad. It’s enough to make you weep. Walk by any deli case today and you’ll see bowl after bowl of salads made with pasta, but hardly a single one made with rice.

This is clearly a grave injustice. Pasta salads are almost always heavy and crude — cold starch drowned in mayonnaise. Rice salads, on the other hand, are delights — light and full of interesting textures and flavors.

That they are so ignored is terribly unfair. But you can do something about it.

At this time of year, I probably fix a rice salad once a week. They make a casually elegant first course for dinner parties, and they’re the kinds of leftovers that make you fall to your knees in gratitude when you find them in your refrigerator after a long day at work.

It’s hard for me to stop singing their praises. Rice salads are almost infinitely flexible. Given a little thought, I’m pretty sure you can make something delicious from whatever ingredients you have on hand right now.

They’re satisfying without being weighed down with lots of fat. In most cases, a couple of tablespoons of olive oil are all that’s needed to dress a salad that will easily serve four people as a main course.

And they’re incredibly easy to make. Cook some rice, garnish with cooked meat and vegetables, season to taste, give it a stir and you’re ready to go.

Well, there’s a little more to it than that. The devil, as always, is in the details.

The most important thing you need to pay attention to is how you cook the rice. You want to get rid of as much of the free starch as possible so the grains are light and separate and not gummy and clumped together.

Ironically, the best way to do this is to cook the rice as you would pasta, in a large pot of boiling water. This way, that starch will be diluted and washed away when you drain the cooking water.

Cook until the grains are tender but still firm. There shouldn’t be a trace of crunch, but at the same time you don’t want to cook it to mush. Check the ends of the grains. You want to stop before they “explode” out.

Give the rice a quick rinse under the faucet afterward, just to get rid of any starch that remains, and then pat it dry: Spread it on a kitchen towel, cover with another kitchen towel and pat lightly.

While the rice is still slightly warm, season it. Once the grains are cold, they won’t absorb flavor as readily. So, salt, a little olive oil, a jolt of lemon or vinegar. If you have some cooking liquid from whatever meat or vegetables you’re using — seafood stock, chicken broth or glazing juices from the vegetables — by all means add that too. I like to add chopped onion at this point too, so the flavor suffuses the salad gently.

Now you can let the rice cool the rest of the way. Stir in the cooked meat and vegetables right away if you like, but definitely wait to add the herbs and any soft foods, such as tomatoes or cheese, until right before serving.

You can even make rice salad in advance and refrigerate it if that’s easier. Just make sure you give the rice a chance to come to room temperature before serving. I’ve also found that once the salad has been chilled, adding another tablespoon or so of olive oil will help bring it back to life.

That’s all there is to it. Just think how good you’ll feel about having done your part.

29 Epic Salad Recipes

This time of year, all I want to eat are big, fresh, colorful salads. So, I rounded up a casual twenty-nine of my favorites for you to enjoy. You can always view my full salad archives here.

If you have a copy of my cookbook, crack open the salads chapter! You’ll find eleven more of my favorite salads, plus four of my go-to homemade salad dressings, side salad suggestions for each season, and a five-step guide to designing your own epic salad.

Salads keep best when the dressing is stored separately from the rest. I like to make a big batch of salad and keep it in the fridge for whenever hunger strikes. Just drizzle dressing into individual portions and enjoy. What kind of salad would you like to see next?

1) Vegetarian Italian Chopped Salad

Gluten free and easily vegan

“I made your vegetarian Italian chop salad recipe. I loved it. The Italian dressing was better the second day. Great recipe! I added some chopped grilled chicken for my husband who is not vegetarian. It is one of the best vegetable salads I have eaten. I will make it often” – Donna

2) Chickpea Salad with Carrots and Dill

“Love this recipe! It is great for meal prepping and easily doubles or triples. I make one big container full and it lasts my husband and I all week. I use fresh dill PLUS dill infused olive oil instead of regular olive oil. It is such an inexpensive meal to make and totally beats the store bought salads or fast food for lunches. Thanks again for another fantastic recipe.” – Marie

3) Mega Crunchy Romaine Salad with Quinoa

Gluten free and easily vegan

“I love this salad! I crave it regularly, and it is always so satisfying! The dressing is almost better the second day, once all the flavors meld together. This is a definite favorite in our house.” – Kelsey

4) Favorite Quinoa Salad

“Wow! This salad is superb. I’ve tried to concoct a quinoa salad before with, at best, lackluster results. Eating healthy never tasted better. This will be my go to for summer salads. Thanks” – Beth

5) Greek Wedge Salad

“I made this last night for dinner and it was SO good. Thank you. I can’t wait for your cookbook to come out.” – Tamar

6) Mediterranean Pasta Salad with Raw Squash and Feta

Easily gluten free and easily vegan

“Made it and loved it! As I am currently obsessed with spiralizing my vegetables, I turned the squash into thin noodles. Otherwise I did everything as instructed and absolutely loved this yummy and satisfying salad! :)” – Paige

7) Thai Mango Salad with Peanut Dressing

Gluten free and easily vegan

“Another great recipe! Just the right amount of sweet,heat,and crunch! We live in Cape Coral FL and have been looking for some new mango recipes. The trees are full of ripe mangoes now. Thanks for the recipe!” – Ann

8) Mayo-Free Red Potato Salad

“Love, love, love this potato salad! This recipe is definitely a keeper. The flavors are spot-on. Didn’t change a thing. My husband, who has always been a mayo potato salad kind of guy, says he will be making this for his company’s next potluck cookout.” – Susan

9) Anything-Goes Kale Salad with Green Tahini Dressing

Easily gluten free and easily vegan

“The dressing is spectacular! Didn’t have cilantro so replaced it with parsley. Had this salad even the next day for breakfast )” – Karolina

10) Lebanese Lemon-Parsley Bean Salad

“Love this salad!! As a student I need to pack lunches to get me through the day without having to buy something expensive on campus each time. This salad is filling, healthy and super yum! Thanks for the recipe!” – Jenny

11) Layered Panzanella Salad

“This evening I made your layered panzanella salad with fresh ingredients from the farmers market. Fast and easy to make. Amazing flavor! It is a fast favorite with my family and me. Love this salad!” – Karen

12) Sun-Dried Tomato, Spinach and Quinoa Salad

“This salad is delicious! Shared with many friends. Big hit! Thanks for your amazing recipes. They make eating vegetarian easy!” – Meg

13) Arugula, Dried Cherry and Wild Rice Salad with a Zippy Lemon Dressing

Gluten free and easily vegan

“Just made this as a trial run for a Thanksgiving side salad option and my whole family LOVED it. What I appreciate most about the salad is how easy it is to make, but how complex and multi-layered the flavors are! And my pups loved cleaning up the leftovers :). Thanks for another great recipe!” – Amy

14) Colorful Beet Salad with Carrot, Quinoa & Spinach

Gluten free and easily vegan

“I’m a guy who doesn’t really cook. But my sister-in-law made this and it blew my mind. Best salad I’ve ever had. I plan to make it a staple in my weekly diet. Like – every day. I can eat the same thing daily if I like it enough. This one is there with so much health in such a tight package of amazingness.” – Jason

15) Favorite Green Salad with Apples, Cranberries and Pepitas

Gluten free and easily vegan

“Delicious salad! I’ve never toasted pepitas like that before. My son and husband liked it. They told me to make it everyday!. Thanks for sharing.” – Lily

16) Greek Broccoli Salad

Gluten free and easily vegan

“Made this last night and it was amazing! My bf loved it so much he had 3rds, and he is not usually a huge salad guy. What a delicious way to eat veggies. I used pepitas instead of almonds for allergy reasons. I will 100% make this again. Thank you for all your wonderful, plant-centric recipes!” – Lara

17) Ashley’s Sun-Dried Tomato Caesar Salad

“This salad is my new fave!! It’s amazing!! I even have the Date Night In cookbook and somehow this recipe slipped by me.” – Ashley

18) Colorful Chopped Salad with Carrot Ginger Dressing

Gluten free and easily vegan

“I can’t believe it never dawned on me to make one big salad! I’ve been trying to motivate my fiance to make his own lunches for work and this has made all the difference. We’ve been loving your recipes since we decided to eat more plant-based and this is the first of your salad recipes I’ve tried. Besides being delicious, it’s so pretty. I’m planning on making it for my fiance’s surprise 30th birthday party this weekend!” – Samantha

19) Roasted Cauliflower and Farro Salad with Feta and Avocado

“One of my absolute favorite lunches- cook a big batch and it lasts all week with fresh greens and avocado! Serious win.” – Julie

20) The Best Tabbouleh

“I’ve made Tabbouleh quite a few times but was in the mood to check out a different recipe. THIS is the one I’ll be making from now on. Thank you for the extra hints about salting and draining the cucumbers and tomatoes and especially for the idea of using the food processor to finely chop the parsley and mint. Genius! I’d never made it with lime before and it’s so wonderful. I know my guests will love it!” – Jean

21) Watermelon Salad with Herbed Yogurt Sauce

Gluten free and easily vegan

“This was SUPER good. Can’t wait to make this for a summer get-together! Didn’t change a thing in the recipe. Thanks much! I think I’ve made most of your salad recipes! Love them all!” – Fran

22) Heirloom Caprese Salad

Gluten free and easily vegan

“I made this delicious and beautiful salad. I usually make little towers with the tomatoes, cheese and basil but this was so much better and the flavors married better. Using the heirloom tomatoes was a wonderful new element and added more flavor and of course the presentation was almost too pretty to eat! Thank for a new twist on an old favorite.” – Gayle

23) Fattoush Salad with Mint Dressing

Easily gluten free and easily vegan

“This is the best Fattoush I’ve tried so far – and, living in the UAE for over 6 years, I have tried MANY of them :) The dressing is so wonderful in taste, I definitely am saving it to my favorites.” – Tatiana

24) Colorful Strawberry Arugula Salad with Balsamic Vinaigrette

Gluten free and easily vegan

“I made this salad for my sister’s birthday BBQ and it was a big hit! Everyone thought it was very refreshing and that the flavor was perfect. I couldn’t get my bottle of regular balsamic vinegar open, so subbed white balsamic and it was great. I think this recipe will become one of my BBQ standards as it really was excellent and it looks really pretty too. Thanks Kate for the great recipe!” – Mo

25) French Carrot Salad

Gluten free and easily vegan

“I just wanted to let you know how much I loved the French Carrot Salad. It was so easy to make and the salad dressing is just amazing. Thank you so much for sharing these wonderful, healthy recipes!” – Yvette

26) Herbed Quinoa & Chickpea Salad with Lemon-Tahini Dressing

Gluten free and easily vegan

“This salad is so good, definitely one of the best I’ve had or made in a long time. It’s the perfect post-workout meal for a vegetarian because it is packed with protein and greens! And the dressing is delicious!” – Sophia

27) Garden-Fresh Corn Salad

Gluten free and easily vegan

“Oh my gosh I love this salad. I never review anything but it is just so good! The taste of summer in all of its raw herby goodness.” – Tess

28) Greek Kale Salad with Creamy Tahini Dressing

Gluten free and easily vegan

“I’m trying to get the world (aka my friends) to love kale salads as much as i do. I have a few go-tos, and this just became my favorite. Or maybe tied for first, but still. I used feta instead of parmesan because I already had it but other than that I followed the recipe pretty closely. IT’S PERFECT. The creamy tahini mixed with the salty greek flavors is just insane. So so so so happy to have this in my collection.” – Abby

29) Mexican Green Salad with Jalapeño-Cilantro Dressing

Gluten free and easily vegan

“Made this as a side to bring to a party that had Mexican as the main dish. It was loved by all and guests asked for the recipe. Thank you for the well-written instructions and great pictures. I did do all the chopping the day ahead and took the fruit/veges separately which were added at the party just before serving. The dressing was a side along with the pepitas. It came out as pretty as your pictures!” – Gail

Next up in our best salad recipes: are you ready for the BEST way to eat kale? Get ready to be amazed! Now, you might be wary of eating raw kale, which can sometimes have a bitter taste. But with this flavor popping Italian-style dressing of lemon, Parmesan cheese, and garlic, the bitter taste of the kale is mellowed and melds beautifully with the other flavors.

Plus, the sturdy texture of the kale holds up well in a salad, and provides an extra crunch when eating. When Alex and I make this kale salad, we can’t stop eating it!

Another kale salad? Try Massaged Kale Pomegranate Salad.