Description
This Tangy Cucumber Onion Salad is a refreshing and crisp side dish perfect for hot summer days. The combination of crunchy cucumbers and sharp red onions is balanced by a tangy apple cider vinegar dressing with a hint of sweetness and spice. Quick to prepare and full of vibrant flavors, this salad is an ideal partner for grilled dishes or as a light snack on its own.
Ingredients
Scale
Salad
- 2 units Cucumbers (Crisp, provides refreshing crunch)
- 1 unit Red Onion (Sliced thinly for zing)
Dressing
- ⅓ cup Apple Cider Vinegar (Adds tangy flavor)
- ¼ cup Water (Helps dilute vinegar)
- 1 tablespoon Granulated Sugar (Brings sweetness)
- 1 teaspoon Fine Sea Salt (Enhances flavors)
- 1 teaspoon Ground Black Pepper (Adds warmth and depth)
Instructions
- Preparation: Gather all ingredients and ensure you have a sharp knife and mixing bowl ready.
- Slice Vegetables: Thinly slice the cucumbers and red onion carefully using a sharp knife to achieve even, crisp slices.
- Prepare Dressing: In a bowl, whisk together apple cider vinegar, water, granulated sugar, fine sea salt, and ground black pepper until the sugar is dissolved and the dressing is well-blended.
- Toss Salad: Add the sliced cucumbers and red onion to the dressing and gently stir to coat all pieces evenly.
- Marinate: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the vegetables to become crisp-tangy.
Notes
- Use a sharp knife to ensure clean, even slices for better texture and presentation.
- For a less pungent onion flavor, soak sliced onions in cold water before mixing.
- The salad can be stored covered in the refrigerator for up to 2 days for optimal freshness.
- Adjust sugar and salt quantities to taste depending on your preference.
- This salad pairs wonderfully with grilled meats, sandwiches, or as a standalone refreshing snack.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
