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READY IN ABOUT 1¼ hrs

Easy Tangy Cucumber Salad

Read Reviews (15)

"An easy old-fashioned cucumber salad that's quick to prepare as a side dish to any meal." — cynjne

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

2 seedless English cucumbers, thinly sliced
1 tablespoon white vinegar
1 tablespoon white sugar

2 teaspoons vegetable oil
1 teaspoon soy sauce
1/2 teaspoon salt

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Directions

Place cucumbers in a large bowl. Whisk vinegar, sugar, oil, soy sauce, and salt together in a separate bowl; pour over cucumbers. Stir to coat. Refrigerate at least 1 hour to allow flavors to blend.

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PREP 10 mins
READY IN 1 hr 10 mins

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This was quick, easy, and tasty. I had no complaints. I did change the servings to 1, with the calculate button, and got about 2 servings. The light flavoring reminds me of a Japanese flavored cucumber side dish. I did eat it after mixing well, just because I prefer cucumbers crisp.

—Blender Woman

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Most Helpful Critical Review

Jul 23, 2012

It was too sweet and the soya sauce just didn't do it for me. I like mine much more tangy. I will not make this again.

—Larababe

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22 Ratings

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Jul 16, 2012

Good flavor, but I had to double the dressing amount for half the number of English cucumbers... I don't know if this is because I sliced the 1 English cucumber very thin, or if, perhaps the English cucumbers we get around here are larger than available by the author... In any case, the flavor was good and it's definitely a "keeper" recipe!

—kancana

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Jul 06, 2012

This was really good. Next time I will try using sesame oil.

—kellieann

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Jul 29, 2012

I really enjoyed this cucumber salad. It is a perfect recipe for summer - cool, refreshing, quick and easy. I substituted half sesame oil along with half vegetable oil. The dressing was just right - flavored but wasn't too much!

—CHEFJULIE1

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Jul 19, 2012

Wow! I added a couple of thinly sliced green onions. I thought about using sesame oil but opted for safflower. This was better than it sounded. Glad I tried it.

—Maia Marie

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Jul 19, 2012

Delicious! I used 1/2 t sesame oil and 1 1/2 t vegetable oil. Otherwise i didn't change the recipe at all. I've also made this with cukes, zucchini and small cherry tomatoes. This is a great picnic or potluck dish.

—Rula

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Jan 17, 2013

My wife is super critical about her cucumber salad and thought this one was pretty good. I liked it a lot, and really loved how easy it was to make.

—haroldb

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Nutrition

Calories
48 kcal
2%

Carbohydrates
6.9 g
2%

Cholesterol
0 mg
0%

Fat
2.4 g
4%

Fiber
0.5 g
2%

Protein
0.7 g
1%

Sodium
367 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Tangy Cucumber Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 48
Calories from Fat: 21

% Daily Value *
Total Fat 2.4g 4 %
Saturated Fat 0.4g 2 %
Cholesterol 0mg 0 %
Sodium 367mg 15 %
** Potassium 150mg 4 %
Total Carbohydrates 6.9g 2 %
Dietary Fiber 0.5g 2 %
Protein 0.7g 1 %
Sugars 4.8g
Vitamin A 2 %
Vitamin C 5 %
Calcium 2 %
Iron 3 %
** Thiamin 2 %
** Niacin 2 %
** Vitamin B6 3 %
** Magnesium 5 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.