This refreshing Cucumber Onion Salad has just 4 ingredients! It’s an easy, low-calorie and tasty side dish you’ll find yourself making again and again…and again.
There’s a new gadget at our house…a spiralizer! It turns vegetables, like cucumbers or zucchini, into long pasta-like strands. It’s easy to do. It’s fun. And…it makes you want to eat things like cucumber onion salad. It’s also great for Zucchini Ribbons Sauteed in Rosemary and Garlic. Yep. It was a big day when I finally got one.
This is my new spiralizer. There are many, many brands out there and this is the only one I’ve tried. It was very inexpensive, but it does the trick. I got mine at Bed, Bath and Beyond for about $12.
These are the long strands created from a spiralized cucumber. By the way, check out the clump of seeds in the upper part of the bowl. They (pretty much) neatly fell into a pile during the spiralizing process, an unexpected benefit of my new kitchen gadget in this application. The seeds can be bitter, so it’s nice to exclude as many as possible from the final salad.
A Few Notes on Cucumber Onion Salad
This recipe is embarrassingly easy. Yet, I want it in the recipe archives because it’s such a flavorful and simple side to round out a meal. To make the salad, slice cucumber and onion, toss it with seasoned rice vinegar and sprinkle sesame seeds on top. That’s it!
- Cucumbers are very watery. Once you have peeled and spiralized, sliced, or diced them, allow them to drain, 20 minutes is ideal.
- I sliced the red onion extremely thin to achieve a similar look and feel to the cucumber noodles. (I actually used my other favorite gadget, a mandoline.)
- Once everything is mixed together, drain off excess liquid before serving.
- Top with sesame seeds or chia seeds!
- How many add-ins can you think of for this side dish? Tomatoes, radishes, carrots…?
This salad is perfectly delicious (and of course, tastes exactly the same) when the cucumber is diced or cut into ribbons with a vegetable peeler. But, it’s a lot of fun eating loooong cucumber noodles. 🙂
It’s also a terrifc and low-calorie snack!
- 2 cups peeled and spiralized, sliced or chopped cucumber (about 2 medium-sized cucumbers)
- ¼ cup red onion, thinly sliced or diced
- 2 Tablespoons seasoned rice vinegar
- 1 teaspoon sesame seeds
- Allow cucumber to drain in a colander for about 20 minutes and blot dry with a towel.
- Discard loose and excess seeds.
- Toss cucumber and red onion with seasoned rice vinegar.
- If desired, toast sesame seeds by heating in non-stick pan for about 5 minutes or until sesame seeds begin to brown and are fragrant. Stir frequently.
- Drain off excess liquid before serving.
- Top with sesame seeds.
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