Cool, crisp, and a little tangy, this cucumber salad without mayo, is the side dish I keep coming back to all summer long. It takes just minutes to make, pairs with anything from grilled pork chops to burgers, and tastes even better after it’s chilled.
A Super Fresh and Fun Summer Salad
Sometimes the simplest sides end up stealing the whole show. This cucumber salad is proof. It’s crisp, tangy, and the kind of thing you can throw together in minutes without turning on the oven. Perfect for hot days when the grill’s already working overtime.
I usually make it when we’re doing a casual cookout, nothing fancy, just grilled pork chops or maybe some ranch soaked chicken, and an easy summer side like cheesy baked mac and cheese.
This salad is a lighter version of my creamy corn and cucumber salad. No mayo, no cream, just a refreshing cucumber onion salad that tastes almost like homemade pickles but with more crunch.
The first time I brought it to a potluck, someone asked if I’d bought it from a deli. No need to purchase this, it’s so simple to make. The hardest part? Waiting for the cucumbers to drain so they stay crisp instead of soggy.
The Crunch Factor
Cucumbers are mostly water, like, almost all water, and if you skip the draining step, you’ll end up with a watery mess. Here’s what I do: slice them, toss them with a little salt, and let them sit in a colander for about 15 minutes. They’ll release more liquid than you’d expect. Rinse them off, and you’re ready to go.
Ingredients You Really Need
I’ll keep this short, just the key players.
- Cucumbers – English cucumbers stay mild and crisp, garden cucumbers need a little peeling and extra draining.
- Onion – I like sweet onions, but red onion makes it pop.
- Apple cider vinegar – Tangy but not harsh, perfect for balancing the salad.
That’s really it. You’ll also need a couple pantry staples like sugar, olive oil, garlic, and herbs, but check the recipe card for the exact amounts
A Couple of Steps
Step One: Drain Cucumbers
Step Two: Combine Veggies
Step Three: Make Dressing
Refrigerate until cold. When ready to serve, sprinkle with some fresh parsley or fresh dill. This is a great salad to make ahead, but it’s best when eaten within a day.
Flavor Twists
This cucumber salad is delicious as-is, but you can play around. Add radishes for a cucumber radish salad with extra crunch. Or toss in ripe tomatoes at the end of summer for a cucumber and tomato salad.
This is one of those sides I end up making on repeat, especially when I don’t want anything heavy. It feels bright, it feels crisp, and it makes a plate of grilled meat feel complete.
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Fresh Cucumber Onion Salad (No Mayo, Just Tangy Flavor)
Ingredients
- 4 cups sliced cucumber
- 1 medium onion sliced
- 2 teaspoons salt
- 2 cups apple cider vinegar
- 6 teaspoon sugar
- 1 teaspoon thyme
- 1 clove garlic
- 3 tablespoons olive oil
Instructions
- Place cucumber slices in a colander and sprinkle with salt. Let them drain in the colander for 15 minutes. Add the cucumbers to a bowl of ice water and soak for 5 minutes. Drain and rinse well.
- Place drained cucumbers with sliced onions in a bowl.
- Add vinegar, sugar, thyme, garlic, and olive oil to a saucepan. Bring to a boil and cook until the sugar has dissolved. While still hot, pour over the cucumbers and onions and toss. Refrigerate until cold.
Barbara’s Tips + Notes
- If using garden cucumbers, choose smaller ones and let sit a little longer with salt before draining to remove the extra water.
- You can use red onions or scallions for a milder flavor.
- Taste the sauce and if it is too sour for your taste, add a little more sugar.
Nutrition
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Kathleen Bratton says
You indicate garlic as an ingredient, but not the amount of onions, how much should we use?
Barbara Curry says
I’m sorry, you will need 1 medium onion for about 4 cups of sliced cucumbers.