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When summer arrives, I find myself craving simple foods that require very little effort. That’s one reason I make this Easy Cucumber Salad again and again.
Made with just a handful of ingredients, it’s cool, crisp, refreshing, and comes together in less than 10 minutes. Inspired by the cucumber salads often served in Japanese restaurants, this simple vinegar-based salad is light, flavorful, and surprisingly satisfying.
I love keeping a container in the refrigerator during the warmer months. It makes a refreshing snack, an easy side dish, and a quick addition to lunches and dinners.
If you’re looking for a healthy cucumber salad that’s simple, affordable, and delicious, this recipe is hard to beat.
Why You’ll Love This Cucumber Salad
- Ready in about 10 minutes
- Just 4 simple ingredients
- Crisp, cool, and refreshing
- Naturally low in calories
- Perfect for warm weather
- Great make-ahead side dish
- Pairs with almost any meal
- Easy to customize
Ingredients & Substitutions
Rice vinegar – Gives the salad its signature light, tangy flavor. Rice vinegar is traditional, but apple cider vinegar or white wine vinegar can be substituted.
Sweetener – I use Truvia (affiliate link) to keep the salad light, but regular sugar, honey, maple syrup, monk fruit sweetener, or your favorite sweetener all work well.
Salt – Enhances the flavor and helps draw moisture from the cucumbers.
Cucumbers – English cucumbers, Persian cucumbers, or traditional garden cucumbers all work well. If using larger cucumbers with thick skins or large seeds, consider peeling and seeding them first.
How Many Calories and WW Points?
According to my calculations, each serving has about 36 calories and 0 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
0 PointsPlus (Old plan)
How to Make Cucumber Salad
Step 1: Prepare the dressing
In a large bowl, whisk together the rice vinegar, sweetener, and salt until dissolved.
Step 2: Add the cucumbers
Thinly slice the cucumbers and add them to the bowl.
Step 3: Toss
Toss the cucumbers until evenly coated with the dressing.
Step 4: Chill
Serve immediately or refrigerate for at least 30 minutes for even better flavor.
The longer the cucumbers marinate, the more flavorful they become.
Recipe Notes
This simple salad is inspired by the cucumber salads often served alongside sushi and other Japanese dishes.
The beauty of the recipe is its simplicity. A few basic ingredients transform ordinary cucumbers into a refreshing side dish that pairs well with almost everything.
For extra flavor, consider adding:
- Thinly sliced red onion
- Sesame seeds
- Chopped fresh dill
- Fresh mint
- Chopped cilantro
- Thinly sliced radishes
- A pinch of red pepper flakes
The cucumbers release liquid as they sit, which is perfectly normal. Simply give the salad a quick stir before serving.
The longer the cucumbers marinate the better this tastes. I placed mine in a plastic container that I could shake once in a while to coat the cucumbers in the marinade. A ziplock bag with the air squeezed out would work well tool.
This refreshing salad pairs especially well with:
- Grilled chicken
- Salmon
- Shrimp
- Tuna
- Burgers
- Sandwiches
- Rice bowls
- Asian-inspired meals
- Picnic and barbecue foods
It’s also delicious as a light afternoon snack straight from the refrigerator.
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
The cucumbers will soften slightly as they marinate, but the flavor continues to improve.
If you’ve made this Low Fat Cucumber Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy Cucumber Salad (Sunomono Style)
Equipment
Ingredients
- 3 tablespoons rice wine vinegar
- 2 packets Truvia sweetener (or 2 teaspoons sugar)
- Dash of salt
- 4 cups thinly sliced cucumber
Instructions
- In a large bowl, stir together the vinegar, sweetener and salt until the sweetener and salt have dissolved.
- Add the cucumber slices to the bowl and mix well to combine.
- Eat immediately or place in a covered container in the refrigerator for 1 or more hours.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: adapted from The Hungry Girl Diet Cookbook: Healthy Recipes for Mix-n-Match Meals and Snacks (affiliate link) by Lisa Lillien
Here’s another favorite salad with just 55 calories – Cucumber, Apple, Fennel and Radish Salad
Frequently Asked Questions
Can I make cucumber salad ahead?
Yes. In fact, many people prefer it after it has chilled for several hours.
What kind of cucumbers work best?
English and Persian cucumbers are my favorites because they have thin skins and fewer seeds.
Can I make this sugar-free?
Absolutely. Use your favorite sugar substitute such as Truvia (affiliate link), monk fruit, or stevia.
Why is there liquid in the bowl?
The salt draws moisture from the cucumbers as they sit. This is completely normal.
I love the crunch of the cucumbers. I eat this with dinner every night and it fills me up. I also add cut up tomatoes.
I’ve made this twice, using different vinegar each time. I love it as does my SIL-go figure! It keeps in the ‘fridge too-longer than you’d think. Thanks again, Martha for this great recipe!