Red Onion and Cucumber Salad

15 Ratings
Recipe courtesy ofJohn Pence and Caprial Pence

Total: 30 min Prep: 20 min

Yield: 6 servings

Level: Easy



  • 2 red onions, julienned
  • Salt
  • 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


  • Place the onions in a large bowl; set aside.

  • In a colander, lightly salt the cucumbers and let drain for about 10 minutes.

  • 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.

  • 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.

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15 Ratings

Far too much red onion in proportion to the cucumber. If I try to finish this off, my spouse won't get near my breath for a month. In retrospect, I should have made a half recipe. I guess I'll use small portions of it on salads for the next week. It should be OK as an accent, but is far too strong by itself. See All Reviews Post Review

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