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Sweet and Tangy Cucumber Salad

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


  • 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


  • In a large bowl, combine all ingredients. Cover and refrigerate for at least 1 hour, stirring occasionally.
Nutrition Facts
3/4 cup: 94 calories, 0 fat (0 saturated fat), 0 cholesterol, 888mg sodium, 23g carbohydrate (19g sugars, 1g fiber), 1g protein.

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Average Rating:
  • gaylaroque
    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.

  • Summy
    May 22, 2012

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

  • katlaydee3
    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.

  • valanddansmith
    Jul 27, 2009

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

  • pissed
    Apr 23, 2009

    No comment left

  • Cheryl Marshall
    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.