This sweet and spicy cucumber salad has quite the kick, but it’s delicious and packed with flavor. This vinegar based cucumber salad is perfect for a summer side dish, and something you could easily bring to a barbecue or potluck. Makes 8 servings.
I grew up eating creamy, sour cream based cucumber salad. It was always a favorite of mine, and, if I’m being honest, it still is, but sour cream is off the table now.
Since I always to use natural dairy free alternatives when possible, I wanted to make this cucumber salad vinegar based.
What I love about this cucumber salad is that it’s so refreshing. The spiciness balances out the sweetness and the vinegar dressing pulls everything together.
Here’s what you’ll need to make this cucumber salad recipe:
How to make cucumber salad
Drain your cucumbers
For this recipe, you’ll want to drain the water from your cucumbers by salting them liberally and letting them sit for an hour in a colander or strainer in your sink. It’s not a hard process, but it does take a little bit of planning.
If you skip this step, you’ll end up with a really watery cucumber salad, that might be okay right away, but if it sits for any length of time the water will come out of the cucumbers and create a really watery, bland salad.
Make your cucumber salad vinegar dressing
While the cucumbers are draining, I like to make my dressing. Combine the remaining ingredients in a saucepan and heat over medium.
Allow the liquid to reduce to about 2/3 cup. Remove from heat and let the mixture cool until the cucumbers are ready.
Marinate the cucumbers.
Mix everything together in a large bowl and cover. Refrigerate your cucumber salad for at least 30 minutes before serving.
This recipe would be a great side for:
More summer salad recipes:
- Strawberry poppyseed salad
- Tomato salad recipe
- Farro salad recipe
- Easy macaroni salad
- Grilled peach salad
- Mexican street corn salad
- BLT pasta salad
Sweet & Spicy Cucumber Salad – This easy vinegar based cucumber salad is a healthy vegan side dish recipe that’s perfect for spring and summer. #cucumber #vegan
- 3 English cucumbers, halved and sliced
- 2 teaspoons kosher salt
- 1 cup rice vinegar
- 1 cup water
- 2 1/2 tablespoons sugar
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup diced red onion
- In a large colander, sprinkle the cucumbers with salt.
- Allow the cucumbers to sit with the salt so that the juices drain.
- Meanwhile, simmer the remaining ingredients in a small saucepan over medium heat.
- Reduce the liquid to 2/3 cup and remove from heat.
- Toss the cucumbers with the cooled dressing and refrigerate until ready to serve.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Recipe adapted from Our Best Bites.
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