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Fresh Cucumber Salad Recipe

This vegan fresh cucumber salad recipe has been in my family for generations, and whether it is just my immediate family or my gigantic extended family talking about our days over dinner, this recipe is always an easy way to get smiles! This salad takes around 40 minutes to prepare (depending on how fast of a vegetable chopper you are), but it gets its flavor by marinating for hours in the fridge so make sure to plan ahead if you want to serve this at dinner.


This recipe is very easy to make at night and leave in the fridge for it to soak up all the flavors. The longer it sits, the better it tastes (it’s so amazing)! Here’s another tip: make a large batch of this fresh cucumber salad and leave it in the Ziploc bag in the fridge for an easy go-to snack for the family.



3 large cucumbers, peeled, seeded and thinly sliced

1 – 1 ½ sweet onions, thinly sliced

¼ cup sugar

2 tsp coarse salt

2 tsp dry ground mustard

2 tsp celery seeds

½ cup corn or canola oil

½ cup cider vinegar



In a medium bowl, toss together the cucumbers and onions. Set this aside.


In a small bowl, whisk together the sugar, salt, mustard, and celery seeds.


Whisk in the oil and vinegar until emulsified


Pour the vinaigrette over the cucumbers and onions and toss it to coat.


Put the mixture into a large Ziploc bag (or you could just cover it) and refrigerate at least 4 hours (overnight or longer is even better). Turn the bag (or stir the mixture) once or twice during that period.


Serve chilled.


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