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Asian Onion Cucumber Salad

"We eat lots of cucumbers at our house," details Phy Breese of Lumberton, North Carolina. "My family loves anything Asian. I experimented with this recipe until we were happy with it."
  • Total Time
    Prep/Total Time: 5 min.
  • Makes
    2 servings


  • 2 tablespoons white wine vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons olive oil
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon sugar
  • 1/8 teaspoon ground ginger
  • 1 medium cucumber, thinly sliced
  • 2 red onion slices, quartered


  • In a small bowl, whisk the vinegar, soy sauce, oil, parsley, sugar and ginger. In a serving bowl, combine cucumber and onion. Add dressing and toss gently to coat. Refrigerate until serving.
Nutrition Facts
1-1/4 cups: 85 calories, 5g fat (1g saturated fat), 0 cholesterol, 307mg sodium, 9g carbohydrate (0 sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

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  • jlhnell
    Jul 29, 2011

    I used sesame oil, rice vinegar, and brown sugar, and threw in a bit of garlic. Very light and refreshing.

  • miessaj
    Aug 31, 2010

    These were really good! Definitely make them ahead of time so they have time to soak up some of the dressing! The dressing wasn't overpowering and had a wonderful tast!!