Easy Cucumber Salad with Rice Vinegar

If you're looking for a no-fuss side dish to have with dinner or take to a potluck, look no further. This Asian-inspired cucumber onion salad is always a hit.

And it's embarrassingly easy to make, even if you take time to spiralize the cucumbers.

I always take this extra step because nobody can resist digging into pretty cucumber noodles marinated in rice wine vinegar.

Of course, it tastes exactly the same whether the cucumbers are sliced, diced, or cut into ribbons with a vegetable peeler. I pair it with lemon pepper fish or spicy orange chicken, and there are never any leftovers.

It's also fantastic as a shrimp poke bowl topping.

Ingredient Notes

Below are the simple ingredients needed for this cucumber salad:

• Cucumbers - Use English cucumbers or Persian cucumbers, if possible. Both have minimal seeds and thin skin. However, regular cucumbers from the grocery store are an option. If you're cutting the cucumber into spirals, the skin and seeds are mostly removed during the process.
• Red onion - Thinly slice it with a knife or mandolin.
• Rice vinegar - We used seasoned rice vinegar because it already has a touch of sweetness. However, unseasoned vinegar with no added sugar is also an option. Add a pinch of your favorite sweetener if desired.
• Sesame seeds are sprinkled over the top.

Please refer to the recipe card below for the full list of ingredients and detailed instructions.

Equipment

Do you need a spiralizer to make this recipe? Absolutely not. However, this kitchen gadget easily turns vegetables, like cucumbers or zucchini, into long pasta-like strands.

You don't need to buy a fancy, expensive one to make this recipe. I used the one pictured below. It's inexpensive, easy to store, and does the trick.

Use a mandolin to cut the onion if you have one. Otherwise, use a sharp knife.

Directions with Pictures

Here's how to make this easy cucumber onion salad:

Step 1. Spiralize or thinly slice cucumbers. Set them aside to drain in a colander and/or blot dry with a towel. If using a waxy cucumber with tough skin, discard the seeds and most of the skin. You can peel the cucumber first. However, I find it easier to pick out the long strands when I'm done.

Step 2. Thinly slice red onion. I used a thin setting on a mandolin to achieve a similar look and feel to the cucumber noodles. 

Step 3. Toss sliced cucumbers and red onion in a large bowl with seasoned rice vinegar. Serve immediately or allow the vegetables to marinate for up to two hours (see top tip below.) Sprinkle with sesame seeds before serving.

Optional: Toast the sesame seeds by heating them in a non-stick pan for about 5 minutes or until they begin to brown and are fragrant, stirring frequently.

Variations

If you have tomatoes or hearts of palm on hand, add them to the cucumber salad! Add more rice vinegar to cover all the ingredients. You'll drain off the excess anyway!

Storage

Store leftover cucumber onion salad in an airtight container for 1-2 days in the refrigerator. The salad will get soggy the longer it sits. Drain off excess liquid before serving.