wilted cucumber salad
Gluten Free | No Oil | Recipes | Salads

Wilted Cucumber Salad

When I first became vegetarian in the 1970s, one of my favorite cookbooks was the Moosewood Cookbook. When it’s younger sibling, The Enchanted Broccoli Forest, came out, I wanted to love it. But love never blossomed between us and I gave away my copy years ago. Recently, though, a friend introduced me to a recipe from the Enchanted Broccoli Forest that I wish I’d known back in those days: wilted cucumber salad.

This salad takes all the best of cucumber and turns it into something magical. I could eat an entire batch in one sitting. I probably would, too, if my husband weren’t on the other side of the table demanding his share. I guess we’ll make a double batch next time.

You can make this dish with your favorite combination of vinegars. I use 1/2 high quality cider vinegar (Braggs will do) and 1/2 rice vinegar. I don’t like to use a vinegar that’s too strongly flavored, or it will overpower the natural goodness of the cucumber.

This is a great make-ahead dish. While it’s best to give it a full day to let the flavors blend, I’m usually dipping into the bowl as soon as the salad is chilled.

Wilted Cucumber Salad

Course: Salads
Cuisine: American, Vegan
Keyword: Cucumber
Servings: 4
Calories: 96kcal
Author: Singing Vegan


  • 4 cucumbers peeled, seeded and thinly sliced
  • 1/2 red onion thinly sliced
  • 2/3 cup vinegar combine your favorites
  • 1/3 cup water
  • 4 tablespoons sugar
  • 1 tsp salt
  • 2 tablespoons dill fresh, chopped, or 2 tsp dried dill
  • freshly ground black pepper to taste


  • Place the sliced cucumber and onion in a medium sized bowl.
  • Combine the vinegar, water, sugar, and salt in a saucepan and heat just to boiling. Remove from heat.
  • Pour the hot liquid over the sliced cucumber and onion, and stir to combine. Allow to cool to room temperature.
  • Add the dill and black pepper, and stir.
  • Cover tightly and chill. Serve cold.


Calories: 96kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 590mg | Potassium: 428mg | Fiber: 2g | Sugar: 17g | Vitamin A: 231IU | Vitamin C: 11mg | Calcium: 48mg | Iron: 1mg

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