Go Back
+ servings

Cucumber and Onion Salad

Nothing says summer like this cool, crisp, sweet and tangy Cucumber and Onion Salad! It's super quick and easy to put together, and it goes great with all things grilled!
Prep Time10 mins
Refrigerator / Marinating Time2 hrs
Total Time2 hrs 10 mins
Servings: 8 side dish servings
Calories: 42kcal
Author: Michelle / Now Cook This!

Ingredients

  • 2 large English cucumbers, partially peeled and thinly sliced (about 1/8 inch thick), about 4 cups total
  • ½ Vidalia or other sweet onion, thinly sliced, about 1 cup total
  • ½ cup rice vinegar
  • ¼ cup sugar
  • 2 tablespoons water
  • salt and pepper, to taste

Instructions

  • Place the sliced cucumbers and onions in a large Ziploc bag.
  • In a small bowl, combine the rice vinegar, sugar, and water. Stir until the sugar is dissolved.
  • Season the cucumbers with salt and pepper. Pour the vinegar mixture into the bag.
  • Close the bag, squeezing out as much air as possible, and massage lightly to distribute the marinade.
  • Place the bag in a dish or on a plate (just in case the bag leaks) and place in the refrigerator for at least 2 hours. Turn the bag a few times while the cucumbers are marinating.
  • Pour into a bowl and serve. This salad is best served cold!
Tried this recipe? I'd love to see it!Mention @nowcookthis or tag #nowcookthisrecipes!