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Vidalia Onion & Cucumber Salad

Vidalia Onion & Cucumber Salad

For this old-fashioned Southern cucumber salad recipe, thin slices of cucumber and onion marinate just long enough to develop a touch of tanginess without any sharp bite. Serve with sweet dishes like barbecue to lend a refreshing balance.


3 cups

Prep Time

5 minutes

Total Time

20 minutes


  • 1English cucumber (about 11 ounces)
  • 1/2medium sweet onion, preferably Vidalia
  • 2tablespoons rice vinegar
  • 2tablespoons chopped fresh dill
  • 1/2teaspoon sea salt
  • 1/2teaspoon ground pepper


  1. Using a vegetable peeler, shave off alternating strips of cucumber to create a striped effect. Thinly slice the cucumber and place in a bowl.
  2. Cut the onion very thinly crosswise with a knife or mandoline. Add to the cucumber. Drizzle with vinegar. Add dill, salt and pepper and gently stir to combine. Let stand for 15 minutes to briefly marinate. Gently stir again before serving.


To make ahead: Refrigerate for up to 1 day.

Nutrition Facts

Per serving (recipe makes 3 cups)

Calories 14.97kcal
Carbohydrate Total 3.57g
Total Sugars 1.57g
Added Sugars 0g
Fiber 0.59g
Total Fat 0.08g
Saturated Fat 0.03g
Mono Saturated Fat 0.01g
Cholesterol 0mg
Sodium 185.19mg
Protein 0.55g
Potassium 104.46mg
Calcium 13.35mg
Chromium 0.03mcg
Folate 7.09mcg
Iron 0.21mg
Magnesium 8.84mg
Trans Fatty Acid 0g
Vitamin A 70.26IU
Vitamin D 0IU
Vitamin B12 0.05mcg
Vitamin C 2.84mg
Zinc 0.14mg
Phosphorus 17.69mg
Vitamin B3 0.98mg

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