This marinated cucumber salad combines crisp English cucumbers and red onions in a balanced sweet-and-tangy dressing made with rice wine vinegar, white vinegar, and sugar. It's a light, make-ahead side dish that pairs well with Asian and American cuisines.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Trim the ends off the English cucumbers.
Using a mandoline slicer on a thin setting, slice all the cucumbers.
Thinly slice the red onion on the mandoline. Use the safety guard for smaller pieces.
Roughly chop the sliced red onion to create smaller pieces.
Combine the sliced cucumbers and red onion in a large mixing bowl.
Toss the vegetables together to mix.
Season generously with kosher salt and black pepper.
Pour in the rice wine vinegar, white vinegar, granulated sugar, and water.
Mix everything thoroughly with your hands, ensuring the sugar begins to dissolve and the vegetables are well-coated.
Set the salad aside to marinate for at least one hour before serving.
Refrigerate in an airtight container for up to 5 days. Texture is best within the first 2–3 days; cucumbers soften over time but flavor improves.
Store in an airtight container in the refrigerator for up to 5 days. The cucumbers soften over time, so eat within the first 2–3 days for the crispest texture.
Yes. Prepare the marinade and slice the vegetables up to 8 hours in advance, then combine them 1–2 hours before serving for best flavor and crunch.
Use apple cider vinegar or white vinegar in equal amounts. The flavor will be slightly sharper but still delicious.
Yes. Double or halve all ingredients in the same proportions. Maintain the 1:1 ratio of cucumber to marinade for even flavor.
Yes. The salad actually improves after 2–4 hours as the flavors meld, making it ideal for preparing 1–2 days in advance.
