Quick Pickled Cucumber Salad Recipe Is a Low-Calorie Side Dish (6 Ingredients, 10 Minutes) Salads Budget Recipes Low Sugar Recipes Vegetarian Vegan Vegetables Side Dishes Gluten-free

"All about those fast plus tasty recipes lately!" says Rachel Maser, mom of four and founder/creator of the clean eating blog, Clean Food Crush®. "We had this salad alongside salmon and brown rice the other night, and it was the perfect simple meal! Cucumbers are low in calories and contain a good amount of water and soluble fiber, making them very hydrating and great for weight loss and overall health."

To make this quick pickled cucumber salad recipe you will need a short list of simple, gluten-free ingredients. Here is your shopping list for this clean-eating, low-calorie recipe: an English cucumber (read about the health benefits of cucumbers), red onion (check out the health benefits of red onion), vinegar (rice vinegar or apple cider vinegar), maple syrup or honey, sea salt and crushed red pepper flakes.

Serve this vegan salad as a refreshing side dish with dinner, as a healthy snack or as a simple condiment with sandwiches or wraps. The crunchy pickled cucumbers and onions would also be delicious on top of chicken breast or fish.

Cuisine: American
Prep Time: 10 minutes plus 2 hours to chill 
Cook Time: 0 minutes
Total Time: 10 minutes plus chill time
Servings: 6

Ingredients

• 1 large English cucumber
• 1 small red onion, peeled and halved
• 1/3 cup rice vinegar or apple cider vinegar
• 1/4 cup warm water, filtered
• 1 tablespoon maple syrup or raw honey
• 1/2 teaspoon sea salt
• 1/4 teaspoon crushed red pepper flakes

Here's how to make it: 

1. Using a sharp knife, carefully slice your cucumber into 1/8-inch-thick slices. Thinly slice the red onion.
2. In a medium glass bowl, whisk together the vinegar, water, maple syrup or honey, sea salt and crushed red pepper flakes.
3. Place the sliced cucumber and onions into a clean 17-ounce wide mouth glass jar. (You could also put them into an airtight container.)
4. Pour in your vinegar mixture, making sure the vegetables are completely submerged. Seal with the lid. Refrigerate for at least 2 hours before serving. The salad will keep well refrigerated for up to five days and it will actually taste better after a couple of days.

Recipe and photo courtesy of Clean Food Crush®.

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