Sweet and Tangy Cucumber Salad Recipe
Sweet and Tangy Cucumber Salad Recipe photo by Taste of Home

Sweet and Tangy Cucumber Salad Recipe

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This sweet and tangy side dish sent in by Mary Farley comes together in a snap. "I often take this to church potlucks," she writes from Wasilla, Alaska. "It is so pretty and colorful with the red pepper and unpeeled cucumbers."
TOTAL TIME: Prep: 15 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 4 servings


  • 3 cups thinly sliced cucumbers
  • 1 small sweet red pepper, julienned
  • 1/2 cup chopped sweet onion
  • 1/3 cup sugar
  • 1/4 cup white wine vinegar
  • 1-1/2 teaspoons salt
  • 1 teaspoon dill seed

Nutritional Facts

3/4 cup: 94 calories, trace fat (trace saturated fat), 0mg cholesterol, 888mg sodium, 23g carbohydrate (19g sugars, 1g fiber), 1g protein


  1. In a large bowl, combine all ingredients. Cover and refrigerate for at least 1 hour, stirring occasionally. Yield: 4 servings.
Originally published as Dilly Cucumber Salad in Quick Cooking May/June 2005, p44

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Reviewed Jul. 27, 2013

"I made this salad for the first time at a resort for my family - everybody loved it! I reduced the sugar to 1/4 cup and increased the dill seed to 1-1/2 teaspoons."

Reviewed May. 22, 2012

"A keeper! So good tonight with Sausage and Sauerkraut Casserole."

Reviewed May. 9, 2011

"I made this for a side dish for Mother's Day dinner and there were no leftovers. Everyone loved it. Very quick and easy to throw together."

Reviewed Jul. 27, 2009

"This cucumber salad is soooo good, and pretty to look at, too!!"

Reviewed Jan. 14, 2008

"This recipe is a hit no matter where I take it. I do substitute Splenda for sugar whenever I serve it at home. It tastes just as good and is diabetic friendly."

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