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+ servings

Pickled Cucumber and Red Onion Salad

Cool and refreshing, this quick pickled 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 the next barbecue or pot-luck.
Prep Time10 mins
Cook Time1 min
Total Time11 mins
Course: Side Dish
Cuisine: American, Asian
Keyword: Pickled Cucumber and Red Onion Salad
Servings: 8
Calories: 20kcal


  • 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.


Calories: 20kcal | Carbohydrates: 3g | Sodium: 92mg | Potassium: 122mg | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 3.4mg | Calcium: 15mg | Iron: 0.2mg