Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →
Refreshing, low-calorie, fiber-rich salad
In season: Spring · Summer
CALORIES
GI
POTASSIUM
FIBER
1 cup (medium) of Cucumber Salad (120 g) has 38 calories. That works out to 32 calories per 100 g. It contains 6.2 g of carbs, 1.4 g of protein, 0.5 g of fat and 1.4 g of fiber. Its 19.2 µg of Vitamin K covers 16% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Cucumber salad brings thinly sliced cucumber together with red onion, fresh herbs and a light dressing. It is made in many cuisines rather than belonging to one specific place; the dressing may lean on vinegar, lemon or oil, and the herbs vary with local tastes.
Cool, crisp and gently tangy, it works as a side for grilled food, a simple lunch accompaniment or part of a summer spread. In Turkey it may sit alongside meze and home-cooked meals; elsewhere, it is just as at home with sandwiches or barbecue. Cucumber salad is mostly water and makes a light, low-calorie choice. For a more filling plate, serve it with beans, grains or another source of protein, and keep the dressing modest if you want it especially fresh.
Selected: 100 g
32
KCAL / 100G
Carbs
5.2g
· 2% DV
Protein
1.2g
· 2% DV
Fat
0.4g
· 1% DV
Fiber
1.2g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 71% · Protein 16% · Fat 13%
Vitamins
Vitamin K
16µg · 13% DV
Vitamin C
7.5mg · 8% DV
Vitamin A
60µg · 7% DV
B5
0.3mg · 6% DV
Minerals
Sodium
120mg · 5% DV
Potassium ⭐
170mg · 5% DV
Phosphorus
28mg · 4% DV
Magnesium
12mg · 3% DV
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 32 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.07g
MONOUNSATURATED
0.09g
POLYUNSATURATED
0.12g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Cucumber Salad commonly combines thinly sliced cucumbers with red onion and fresh herbs, tossed in a light dressing. Olive oil with lemon juice or vinegar works well; add salt shortly before serving so the cucumbers do not release too much liquid.
To keep Cucumber Salad from getting watery, add salt and dressing just before serving. If preparing it ahead, refrigerate the sliced cucumbers separately and combine them with the onion, herbs, and dressing at the last minute.
No, peeling is optional for Cucumber Salad. Leave the skin on when it is thin and pleasant to eat, or peel thick-skinned cucumbers fully or in stripes. Rinse the cucumbers well before slicing either way.
A light olive-oil dressing with lemon juice or vinegar is a classic choice for Cucumber Salad. It complements the crisp cucumber and fresh herbs without making them heavy; season lightly and toss the salad just before serving.
Yes, you can prepare the components of Cucumber Salad ahead, but keep the dressing and salt separate until serving. Store the sliced cucumbers, onion, and herbs covered in the refrigerator, then toss everything together shortly before the meal.
Cucumber Salad is best eaten the day it is made, because sliced cucumbers soften and release liquid as they sit. Refrigerate leftovers in a covered container and use them within about a day for the best texture.
Thin-skinned, crisp cucumbers are especially convenient for Cucumber Salad because they can be sliced without peeling and have fewer large seeds. Regular cucumbers work too; peel them if the skin is tough and remove watery seeds if needed.
Cucumber Salad pairs well with grilled meat, chicken, or fish, as well as hearty beans and roasted vegetables. Its cool, tangy crunch balances rich or spicy main dishes and makes it a useful side for a summer meal.
No, freezing is not recommended for Cucumber Salad. Cucumbers contain a lot of water, so freezing and thawing makes their slices limp and watery, and the dressing and herbs also lose their fresh texture.
Yes, Cucumber Salad can be a refreshing, vegetable-forward side dish. Its overall nutritional value depends on the dressing and any additions, so a simple oil-and-lemon dressing keeps it lighter than versions with creamy or sugary dressings.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.