Nutrition Facts
  Servings Per Recipe: 6
  Serving Size: 1 serving
Amount Per Serving
  Calories 33.6
  Total Fat 0.1 g
      Saturated Fat 0.0 g
      Polyunsaturated Fat 0.0 g
      Monounsaturated Fat 0.0 g
  Cholesterol 0.0 mg
  Sodium 188.5 mg
  Potassium 135.2 mg
  Total Carbohydrate 8.2 g
      Dietary Fiber 0.8 g
      Sugars 6.0 g
  Protein 0.6 g
  Vitamin A 1.0 %
  Vitamin B-12 0.0 %
  Vitamin B-6 2.8 %
  Vitamin C 5.6 %
  Vitamin D 0.0 %
  Vitamin E 0.4 %
  Calcium 1.5 %
  Copper 3.3 %
  Folate 3.2 %
  Iron 1.7 %
  Magnesium 3.3 %
  Manganese 5.7 %
  Niacin 0.3 %
  Pantothenic Acid     1.8 %
  Phosphorus     2.2 %
  Riboflavin 1.3 %
  Selenium 0.3 %
  Thiamin 1.9 %
  Zinc 1.0 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Tangy Cucumber and Onion Salad

View the full Tangy Cucumber and Onion Salad Recipe & Instructions
Submitted by: GBUNDRA

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Tangy Cucumber and Onion Salad

16 calories of Granulated Sugar, (1 tsp)

8 calories of Cucumber (peeled), (0.33 medium)

7 calories of Onions, raw, (0.17 medium (2-1/2" dia))

2 calories of Cider Vinegar, (0.06 cup)

0 calories of Pepper, black, (0.04 tsp)

0 calories of Salt, (0.08 tsp)

0 calories of Water, tap, (0.06 cup (8 fl oz))


Nutrition & Calorie Comments  

I've made this for years, but use more vinegar (equal vinegar and water). Splenda works well. No salt or pepper ever added. This has been a staple in my family as long as I can remember! I like the suggestion to cut into cubes - this would then work well in salads. Submitted by:
D_SMART1
(5/21/13)
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Have always made this...We call it Dutch salad. Now I do use Splenda for the sweet and omit the salt. I like white vinegar for it and I weight the mixture down with a plate and keep it in the refrigerator for at least several hours or overnight before serving. A great accompaniment for any meal. Submitted by:
DIXIENC
(4/22/13)
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I just tried this one, used red wine vinegar and sugar sub, turned out the way I wanted it to Submitted by:
ARDINGLO
(1/13/13)
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no sugar, added galic salt, a splash of EVOO & dried basil...definitely made this 5 star Submitted by:
PURPLEPEONY
(4/7/12)
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I have been making a variation and always have a batch on hand in the fridge. I peel alternating sections of 3 large cucumbers to leave some color and then slice very thin using a mandolin slicer- same with a large red onion. I put into a flatter type tupper ware with some low sodium salt, a couple Submitted by:
BLAM123
(3/19/12)
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Awesome!! Tastes like what I remember. ( I sustituted 3 packets of Equal for the sugar for an even fewer calories) Submitted by:
PNGGRANDAD
(6/25/11)
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Old school. But I'd halve the sugar or leave it out all together. Red onion is nice too. Submitted by:
LALIZARDE
(5/23/11)
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I keep a container of this in the fridg all the time when I have cukes on the vines in the garden. I make a new batch weekly with a sugar substitute instead of sugar. Agree that any vinegar can be used. Wonderful, cool virtually calorie and carb free side dish that goes with anything. Submitted by:
GRAN24BOYS
(9/6/10)
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I made this last night with white vineger and I also used APRIVA for the suger. It cut out 16 calories per serving. So that would make this just about a freebe. Other than the carbs. But it does get us closer to our 5 fruits daily. Apriva is at FRED MEYERS next to the Splenda. Submitted by:
BFRANCIS751
(8/23/10)
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Yes, this is a staple in the South. I don't typically use sugar but I might try a little splenda next time. I use a mix between cider and white vinager and I like to add a few cloves of garlic in the jar and let the whole jar marinate for days. It is the BEST!!! Submitted by:
LILDREAMY
(7/20/10)
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Great recipe. I use any kind of vinegar I have on hand. I have made this with white vinegar and white wine vinegar, and it is just as tasty. I also added salt and oregano to the marinade. I use the cucumber and onions in sandwiches, as well as a side dish to dinner. Submitted by:
CCRUSS
(3/17/10)
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Very good. Added sugar per my mother-in laws advise. It was very good. Submitted by:
DIANANICOLE
(3/22/09)
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I use Persian cukes, so I don't have to peel them. Also substitute Splenda for the sugar for lower cals. Final tweak is to add 1/4 tsp dill weed for a little perkiness. Submitted by:
CARPROTH
(11/12/08)
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Grew up eating this all the time! I also use Splenda (sugar sub.) and soak for a couple of days. I make a huge batch and eat on for days and days! (no salt ~ never have added it and never missed it). Submitted by:
KV711LAW
(7/3/08)
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great but i used sugarsub and no salt Submitted by:
FATTYME9
(5/28/08)
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Down South, we eat this all the time, minus the sugar. I am lazy so I leave the cuke skins on and dice the cukes/onions instead of slicing them. I also like to add grape tomatoes cut in half. Adds more taste and pretty color. BTW, any kind of vinegar can be used, even plain old white vinegar. Submitted by:
MABOUGIRL
(5/28/08)
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I make this all the time during the summer but not sugar, red wine vinegar, water, a little olive oil, S&P, and some minced garlic Submitted by:
SHUZ4ME
(5/28/08)
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I have made this for years, w/out the sugar. My family called them summer pickles. Thanks Submitted by:
KPHICKEY
(5/27/08)
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I will have to add the sugar never tried it that way. Been making it for years. Something grandma made in the summer with fresh garden items.. Submitted by:
MARTHAR3
(3/27/08)
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