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Pickled Cucumber and Red Onion Salad – the perfect sweet and sour palate pleaser.
Cool and refreshing, this quick Pickled Cucumber and Red Onion 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 your next barbecue or pot-luck. It’s the classic salad with an Asian twist!
I simply adore this along side Chicken Satay. Chicken Satay is a common Thai appetizer that consists of marinated and then grilled chicken tenderloins with a Peanut Dipping Sauce. This salad is best after it has a chance to marinate in the fridge for a couple hours, so it’s perfect for entertaining or for those who like to have dinner prepped before their work day begins. Come summer, it’s also an ideal recipe to use up your vegetable surplus.
How to make Pickled Cucumber and Red Onion Salad
Begin by whisking together rice vinegar, sugar, water, and a small amount of both fish sauce and chili garlic sauce.
The rice vinegar, fish sauce, and chili garlic can be found in the Asian section at your grocery store, even Walmart, Asian grocery store, or on Amazon. Sriracha and minced garlic can be substituted for the chili garlic sauce if needed
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Next, peal 2 cucumbers. I peal 3 or 4 strips, leaving strips equal in width remaining for presentation, but all peal may be removed if you prefer. Then thinly slice the cucumber. Either standard or English cucumbers are fine to use.
Peal and thinly slice half to a whole red onion, depending on the size of the onion.
Mix the cucumber and onion slices into the vinegar mixture. Refrigerate for 2 to 24 hours or more to marinate, stirring at least once during that time frame. Serve chilled or room temperature.
Pickled Cucumber and Red Onion Salad will keep well in a sealed container in the refrigerator for a week.
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Pickled Cucumber and Red Onion Salad
- 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
Whisk together the rice vinegar, sugar, water, fish sauce, and chili garlic sauce in a medium sized mixing bowl.
Partially or fully peel the cucumbers and thinly slice.
Remove the outer peel and thinly slice the onion.
Add the cucumber and onion slices to the vinegar mixture and marinate for at least 2 hours or overnight in the refrigerator. Serve chilled or at room temperature.
May be kept for a up to a week in the refrigerator.
Chili Garlic Sauce substitute: 1 teaspoon Sriracha Sauce and 1 finely minced clove garlic.