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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.


6 servings

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.


Refrigerate for up to 1 day.

Nutrition Facts

Per serving (recipe makes 6 servings)

Calories 12kcal
Carbohydrate Total 3g
Total Sugars 1g
Added Sugars 0g
Fiber 1g
Total Fat 0g
Saturated Fat 0g
Mono Saturated Fat 0g
Cholesterol 0mg
Sodium 184mg
Protein 1g
Potassium 102mg
Calcium 16mg
Folate 3mcg