Photo of Cucumber salad with quick pickled onion by WW

Cucumber salad with quick pickled onion

Points® value
Total Time
15 min
15 min
0 min
This cucumber salad is delicious as a stand-alone side dish that partners well with grilled chicken, pork, fish and even beef. But, it's also equally tasty when used as a sandwich filling or mixed with fresh greens. Or consider finely chopping the salad for a fresh, flavourful condiment. Pickling the onion helps tame its bite. Not a fan of raw onion? It’s easy to mellow the flavour. Soak the slices in a small bowl of cold water 15 minutes; drain then proceed with the recipe. This salad is also tasty with Armenian, Kirby, or Persian cucumbers (you’ll need about 1 1/2 pounds).


Unseasoned rice vinegar

2 tbsp(s)

Dijon mustard

1 tbsp(s)


1 tsp(s)

Table salt

½ tsp(s)

Black pepper

¼ pinch(es)

Red onion

½ small, thinly sliced

English cucumber

2 medium, cut lengthwise, thinly sliced on diagonal

Orange bell pepper

1 small, or yellow, thinly sliced

Fresh dill

2 tbsp(s), chopped


  1. In a large bowl, whisk together vinegar, mustard, sugar, salt and pepper; stir in onion. Let stand until onion turns bright red and softens slightly, 15 minutes (or refrigerate overnight).
  2. Add cucumber, bell pepper and dill to pickled onion; toss to coat.
  3. Serving size:175 ml (3/4 cup)