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Fresh Cucumber Onion Salad Recipe with Tangy Apple Cider Vinegar Dressing

fresh cucumber onion salad - featured image

A light, refreshing cucumber and onion salad tossed in a tangy apple cider vinegar dressing, perfect for summer and quick to prepare.

Ingredients

Scale
  • 2 large English cucumbers, thinly sliced
  • 1 medium red onion, thinly sliced
  • 1/4 cup (60 ml) apple cider vinegar
  • 2 tablespoons (30 ml) olive oil
  • 1 tablespoon (15 ml) honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 1 tablespoon fresh dill, chopped (optional)

Instructions

  1. Rinse the cucumbers well and slice them thinly, about 1/8 inch (3 mm) thick. Peel and thinly slice the red onion. Soak the onion slices in cold water for 5 minutes, then drain well to mellow sharpness.
  2. In a small bowl, whisk together apple cider vinegar, olive oil, honey, Dijon mustard, salt, and black pepper until the honey dissolves and the dressing is emulsified.
  3. Place the sliced cucumbers and onions into a large mixing bowl. Pour the dressing over the vegetables. Add chopped fresh dill if using. Toss gently but thoroughly to coat evenly.
  4. Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld and soften the onions slightly while keeping cucumbers crunchy.
  5. Before serving, give the salad a gentle toss. Adjust seasoning if needed. Serve chilled or slightly chilled.

Notes

Chilling the salad for at least 30 minutes improves flavor and texture. Drain excess liquid before serving to avoid sogginess. Soaking onions in cold water mellows their sharpness. Use raw, organic apple cider vinegar with ‘the mother’ for best flavor and health benefits. For vegan option, replace honey with maple syrup or agave nectar.

Nutrition

Keywords: cucumber salad, onion salad, apple cider vinegar dressing, summer salad, easy salad, healthy side dish, vegan salad option