Cucumber salad with pickled red onions

Cucumber salad with pickled red onions

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(4 ratings)

Prep: 10 mins Cook: 5 mins plus steeping


Serves 8
This light and crunchy salad makes a cooling accompaniment to spicy dishes

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal28
  • fat0g
  • saturates0g
  • carbs6g
  • sugars5g
  • fibre1g
  • protein1g
  • salt0.1g
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  • 25g sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 50ml Japanese vinegar
  • 1 large red onion, finely sliced into rings
  • 1 large cucumber, halved, deseeded then diced


  1. Pour 100ml water into a saucepan. Add the sugar and vinegar and bring to the boil. Put the onion into a bowl, then pour over the hot liquid and leave for 5 mins. Add the cucumber and set aside to steep and cool.

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Comments, questions and tips

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28th Jan, 2020
Would be great if recipes were clear on what is meant by "large onion" and "large cucumber" - I had to double the liquid. I also sliced the cuke rather than chunked it and used less sugar, since rice vinegar already has sugar added. Tasty with a tuna melt.
20th Apr, 2020
Well, a large onion is bigger than a medium onion, but not as big as a very large onion. Same applies to cucumbers. Hope this helps!
Gerry Howley's picture
Gerry Howley
15th Apr, 2019
Simple and really tasty. Goes great with curries etc.
4th Dec, 2013
This was delicious. But I added red wine instead of the Japanese wine and 1/2 cup of large Risoni and a couple of small tomatoes to give it extra coulour.
1st Dec, 2013
This worked well with white vinegar (didn't have japanese), and I added a little chopped dill just before serving. A very refreshing accompaniment to a curry
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