Recipe courtesy of John Pence and Caprial Pence

Red Onion and Cucumber Salad

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Inactive: 10 min
  • Yield: 6 servings
  • Nutrition Info
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2 red onions, julienned


3 English cucumbers, peeled, seeded, and thinly sliced

2 teaspoons peeled, grated fresh ginger

2 cloves garlic, minced

2 tablespoons minced fresh chives

2 tablespoons rice vinegar

1/4 cup vegetable oil, preferably canola

Pinch crushed red pepper flakes

Freshly ground black pepper


  1. Place the onions in a large bowl; set aside.
  2. In a colander, lightly salt the cucumbers and let drain for about 10 minutes.
  3. Meanwhile, whisk together the ginger, garlic, chives, and vinegar in a small bowl. While whisking, slowly add the oil and whisk until smooth. Add the pepper flakes, and season to taste with salt and pepper.
  4. Add the cucumbers to the onions and toss well. Add the dressing and toss well. Adjust the seasonings. Refrigerate for at least 30 minutes or up to 24 hours before serving. Serve chilled.