Easy Cucumber Salad with Rice Vinegar

Easy cucumber salad with rice vinegar is a simple, low-calorie, low-carb recipe with just 4 ingredients. By using a spiralized technique, you create fun cucumber noodles, although sliced cucumbers work just as well.

Course Salad, Side Dish

Cuisine asian

Prep Time 10

Total Time 10

Servings servings

Calories 34kcal

Author Marjory Pilley

Equipment

Ingredients

3 cups cucumber English and Persian cucumbers have few seeds and are ideal. Regular cucumbers will work; about 2 medium-sized cucumbers
1 cup red onion about ½ small onion
¼ cup seasoned rice vinegar excess is poured off
1 teaspoon sesame seeds

Instructions

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.
Thinly slice red onion. I used a thin setting on a mandolin to achieve a similar look and feel to the cucumber noodles.
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,
Drain off excess liquid before serving and sprinkle with sesame seeds.

Notes

Top Tip:

Marinate the cucumbers and onion for at least 20 minutes and up to two hours. The flavors will meld, and the vegetables will slightly pickle while staying crisp. If possible, spread the salad out in a shallow bowl. Pour off excess vinegar before serving.

Yield:

The salad settles as it sits, so the yield will vary from 3-4 cups.

Variations:

If you have tomatoes or hearts of palm on hand, add them to the salad! Add more rice vinegar to cover all the ingredients and drain off the excess before serving!

Storage:

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

Nutrition