Tangy Pickled Cucumber & Red Onion Salad Recipe

Pickled Cucumber and Red Onion Salad – a bright, sweet-and-sour salad that refreshes the palate.

Pickled Cucumber and Red Onion Salad in clear bowl on a white cloth

Cool and refreshing, this quick Pickled Cucumber and Red Onion Salad balances sweet, sour, and a touch of heat. It makes an excellent side for Asian dishes, a bright complement at a barbecue, or a crunchy addition to a potluck. The salad develops more flavor after marinating, so it’s perfect for make-ahead meals and summer produce.

I especially love serving this alongside Chicken Satay. The grilled, marinated chicken and a rich peanut dipping sauce pair beautifully with the crisp, tangy cucumbers. Because the salad improves after sitting in the fridge for a couple of hours, it’s ideal for entertaining or prepping ahead on busy days.

Thai Chicken Satay Skewers on blackslate with cucumbers and peanut sauce

How to make Pickled Cucumber and Red Onion Salad

Start by whisking together the pickling liquid: rice vinegar, sugar, water, a touch of fish sauce, and chili garlic sauce. If you don’t have chili garlic sauce, substitute 1 teaspoon Sriracha and one finely minced garlic clove. These ingredients are usually available in the Asian aisle of most grocery stores.

Next, prepare the vegetables. Partially peel the cucumbers for an attractive striped look (or peel fully if you prefer), then thinly slice them. You can use standard or English cucumbers. Peel and thinly slice half to a whole red onion depending on its size.

Pickled Cucumber and Red Onion Salad ingrediants being prepped on white cutting board

Combine the cucumber and onion slices with the vinegar mixture, toss to coat, and refrigerate. Marinate for at least 2 hours, or overnight for best flavor, stirring once or twice during that time. Serve chilled or at room temperature.

Pickled Cucumber and Red Onion Salad in clear bowl on a red cloth

This salad will keep in a sealed container in the refrigerator for up to a week, making it a convenient, make-ahead side.

If you have questions or comments, feel free to leave them below.

Pin now!

Print
Pin

Pickled Cucumber and Red Onion Salad

Cool and refreshing, this quick pickled salad combines the perfect amount of sweet and sour with just a hint of heat. It’s the perfect side with almost any Asian meal or a great dish for the next barbecue or pot-luck.

Course Side Dish

Cuisine American, Asian

Keyword Pickled Cucumber and Red Onion Salad

Prep Time 10 minutes

Cook Time 1 minute

Total Time 11 minutes

Servings 8

Calories 20kcal

Author Jennifer Grissom

Ingredients

3/4 cup rice vinegar
3/4 sugar
1/2 cup water
1 teaspoon fish sauce
1 teaspoon chili garlic sauce
2 cucumbers
1 red onion

Instructions

Whisk together rice vinegar, sugar, water, fish sauce, and chili garlic sauce in a medium bowl.
Partially or fully peel the cucumbers and thinly slice.
Peel the outer layer of the onion and thinly slice.
Add the cucumber and onion to the vinegar mixture. Marinate in the refrigerator for at least 2 hours or overnight. Stir once or twice. Serve chilled or at room temperature.
Store in a sealed container in the refrigerator for up to one week.

Notes

Chili garlic sauce substitute: 1 teaspoon Sriracha and 1 finely minced clove garlic.

Nutrition